Needing a good pulled pork recipe

CSmith · May 2017

I have the family coming over this upcoming weekend for a cookout. They're wanting some
BBQ sandwiches. They wanted to order out, but I wanted a chance to smoke some meat. So I told them I'd handle it! Now that I did this, I need a good pulled pork recipe for some amazing BBQ sandwiches! Please share any and all insight regarding your tips! Thanks!

side note, I did get myself the smokeware dome thermometer. Their stainless cap should be in Friday!

Battleborn · May 2017

Smoke it anywhere from 275-300 now foil until 200-ish internal temp. Use whatever rub you like (or make your own). Did today like that and they turned out fantastic.

Carolina Q · May 2017

Do this. Thank me later.

http://www.nakedwhiz.com/elder.htm

Carolina Q · May 2017

But if you want it done sooner, bump the dome temp to 320-350°. Put the meat on in the mornng (9-10AM) and it'll be done by 5 or 6PM.

lkapigian · May 2017

Pork , passion , time .,.nuff Said...pour your heart into it, and it will be fine...salt pepper rubs injections do not matter

billt01 · May 2017

1 large can or 2 small of apple pie filling
1/2 stick of butter
~3 tablespoons of black and white pepper (no segregation here)
~1 tablespoon of red pepper

Blend well ~5 minutes

2 cups apple juice
1/2 cup white vinegar
3/4 cup honey
2 tablespoons of salt

Mix well, inject the shoulder

Once the butt is injected pour above mixture over the top of the shoulder.

Use quite a bit Byron's Butt Rub on top at let it sit in the fridge for 1 to 2 Hrs.

Cook the shoulder to an internal temp of 160 then double wrap the shoulder in foil.

grab a quart size mason jar

once the shoulder reaches an internal temp of 195 pull it off, poke a hole in the corner of the foil, drain all of the juice into the mason jar

Put the shoulder in a cooler ~2 hrs and put the mason Jar in the coldest part of your fridge.

after two hours get the shoulder out of the cooler and pull it

Grab the mason jar out of the fridge, you will see a thin layer of fat which is on top. Skim that off and put the remaining contents in the microwave or stove top, reheat until piping hot.

Pour that over your pulled shoulder

use your favorite BBQ sauce

fishlessman · May 2017

the elderward method posted works for me but mark up the cook section. 250 dome about 12 to 14 hours overnight, 10pm til noon, then wrapped in a cooler for up to 6 hours to time the meal. the cooler really is not needed as you can pull it right when its done. make and serve both sauces. dont know where he got the coleslaw recipe, i cut the 2 cups sugar back to 2 tbls.

now some think the elderward recipe is too complicated so to break it down put a rub on the butt, put it in an egg between 220 and 325 indirect and cook it til it probes like soft butter, remove and pull it apart for sandwiches

ewyllins · May 2017

I try to cook at least 7lb or more butt, trim the hard fat and rub with either Dizzy Pig or Meat Church 3 hours before the start.

I've always had success with L&S, I run 225 at the grid for 1.5 to 2 hours per pound. Usually my temps over time will creep up towards 240ish however it's not a problem. I personally don't foil and just leave a drip pan raised off the PS. Pull around 200. If my timing is on I'll let rest for a several minutes then pull, if I'm off then (haha most of the time) I'll FTC until ready.

However alot of the guys here do Turbo Butts do get this process done alot earlier, may wanna try that.

Carolina Q · May 2017

fishlessman said:

now some think the elderward recipe is too complicated so to break it down put a rub on the butt, put it in an egg between 220 and 325 indirect and cook it til it probes like soft butter, remove and pull it apart for sandwiches

Good point. You nailed it in just a few words. Well, except for the rub and traditional sauce recipes. I do like those. Never tried the western sauce or his slaw.

For a good eastern slaw, try KFC. Or make this dead ringer...
http://www.topsecretrecipes.com/KFC-Cole-Slaw-Copycat-Recipe.html
You can double the regular milk if you don't have buttermilk.

bgebrent · May 2017

This Alton Brown recipe is outstanding. Brine the butts 24-36 hours and use his rub. Cook at 250-300 or go turbo. Always fantastic and needs no sauce.

http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe

fishlessman · May 2017

Carolina Q said:

fishlessman said:

now some think the elderward recipe is too complicated so to break it down put a rub on the butt, put it in an egg between 220 and 325 indirect and cook it til it probes like soft butter, remove and pull it apart for sandwiches

Good point. You nailed it in just a few words. Well, except for the rub and traditional sauce recipes. I do like those. Never tried the western sauce or his slaw.

For a good eastern slaw, try KFC. Or make this dead ringer...
http://www.topsecretrecipes.com/KFC-Cole-Slaw-Copycat-Recipe.html
You can double the regular milk if you don't have buttermilk.

his western sauce is similar to stubbs original. the vinager sauce is good on lots of things, pork,eggs, rice, mix it with greek yogurt for a dip etc. i dont make it an option on pulled pork, i mix it in when pulling, you want more its on the table

Kent8621 · May 2017

this is my recipe:

1/2 bottle of Ace Pineapple Hard cider (give the other half to the wife she will like it)

1/2 cup of honey,

Mix the above and inject.

Rub the outside with spicy mustard of your choice then I go with Meat church Honey Hog or Deez Nuts.

Low and slow, 225-250 until around 195 internal, put in foil pans, cover and rest for 30min. careful in my experience it falls apart trying to take it off.

shred or chop, that is preference and enjoy.

B747crew · May 2017

Kent8621 said:

this is my recipe:

1/2 bottle of Ace Pineapple Hard cider (give the other half to the wife she will like it)
1/2 cup of honey,
Mix the above and inject.

Rub the outside with spicy mustard of your choice then I go with Meat church Honey Hog or Deez Nuts.
Low and slow, 225-250 until around 195 internal, put in foil pans, cover and rest for 30min. careful in my experience it falls apart trying to take it off.
shred or chop, that is preference and enjoy.

I'm gona try er

CSmith · May 2017

Kent8621 said:

this is my recipe:

1/2 bottle of Ace Pineapple Hard cider (give the other half to the wife she will like it)
1/2 cup of honey,
Mix the above and inject.

Rub the outside with spicy mustard of your choice then I go with Meat church Honey Hog or Deez Nuts.
Low and slow, 225-250 until around 195 internal, put in foil pans, cover and rest for 30min. careful in my experience it falls apart trying to take it off.
shred or chop, that is preference and enjoy.

Looked it up... unfortunately, we don't have that ace pineapple hard cider locally.

SaintJohnsEgger · May 2017

Just about anything you do to a pork butt will turn out good. Just bring the internal temp up to 203 and you are good. Finall test should be how it robes or falls apart but I've never had an issue at 203 though I have heard of some cooks having to go higher.

SoCalTim · May 2017

Lotsa great advice and tips have been posted, let me ask you a question - ya wanna take your pulled pork up to a whole new level?

Try this ... add a slab of Pork Belly to the pulled pork. Adding a 5 lb belly will add an awesome sweetness to your PP, it'll make you a legend.

Cook to 203, shred, then mix the belly in with the PP from the Pork shoulder - it's MAGIC!

Biggreenpharmacist · May 2017

SoCalTim said:

Lotsa great advice and tips have been posted, let me ask you a question - ya wanna take your pulled pork up to a whole new level?

Try this ... add a slab of Pork Belly to the pulled pork. Adding a 5 lb belly will add an awesome sweetness to your PP, it'll make you a legend.

Cook to 203, shred, then mix the belly in with the PP from the Pork shoulder - it's MAGIC!

Damn. Never thought of that.

SaintJohnsEgger · May 2017

Never ate pork belly. Wonder if RD carries that.

TideEggHead · May 2017

Lots of great advice already! +1 on the use of apple juice. If I am on a timeline I will foil at 160 degrees internal and pour 1 cup of apple juice over the meat (in foil) for flavor. When the IT hits 200 degrees I check to see if the bone pulls out easily and I usually pull the butt off between 200 and 203 then put in a towel and cooler for at least an hour.

I have had good results using Dr. BBQ's #67 rub too, for whatever that is worth.

SaintJohnsEgger · May 2017

TideEggHead said:

Lots of great advice already! +1 on the use of apple juice. If I am on a timeline I will foil at 160 degrees internal and pour 1 cup of apple juice over the meat (in foil) for flavor. When the IT hits 200 degrees I check to see if the bone pulls out easily and I usually pull the butt off between 200 and 203 then put in a towel and cooler for at least an hour.

I have had good results using Dr. BBQ's #67 rub too, for whatever that is worth.

I have a friend with a stick burner that it's the butt or ribs into an aluminum pan with apple juice then foils over the top of the pan. Easier to contain the juice that way.

TideEggHead · May 2017

@SaintJohnsEgger Brilliant! That is perfectly logical. Not sure why I have insisted on using only the heavy duty aluminum foil risking puncture (hasn't happened knock on wood) for the past 5-6 butts I've done

. I guess I never gave it much thought. Does your friend put the whole pan in the cooler and just put a towel around it for FTC?? Or does he remove the meat from the pan?

hoosier_egger · May 2017

I've tried many different rubs/sauces, including homemade. My favorite is Bad Byrons rub and Blues Hog Tennessee Red sauce.

SaintJohnsEgger · May 2017

TideEggHead said:

@SaintJohnsEgger Brilliant! That is perfectly logical. Not sure why I have insisted on using only the heavy duty aluminum foil risking puncture (hasn't happened knock on wood) for the past 5-6 butts I've done . I guess I never gave it much thought. Does your friend put the whole pan in the cooler and just put a towel around it for FTC?? Or does he remove the meat from the pan?

Not sure about that we were mostly talking about foiling them while on the smoker. I suppose the FTC could go either way. I'll ask him next time I see him.

I have eave a Dollar Store less than a mile from my house and they have a wide assortment of aluminum pans. I don't stock up on them just take a quick trip and get them when I need them.

thetrim · May 2017

You came to the right place. Tons of different ways to do a top notch butt.

Needing a good pulled pork recipe

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