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Pulled Pork
Eoin
Posts: 4,304
Another one inspired by @YukonRon, using jam for the first time, home made plum. We went to a different butcher on Saturday, and the only piece of shoulder he had was what he described as the shoulder muscle, labelled up as ribeye cut. It looked nice, 4.5 lbs boneless and cheap at under £15.
Comments
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Did my normal wet rub, but without the syrup, then realised that adding jam at this point would mix with the rub and not coat it, so it went on the Egg.
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Gave it 2 hours at 275F to dry off and then added the jam, thinned with a bit of water to spread easily. Bumped the temperature a bit as the wet surface seems to slow things down.
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Looks Great! Did you eat it yet?Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
Been on 3 hours now, IT 130F.kl8ton said:Looks Great! Did you eat it yet? -
That is a deal, where did you get it from?
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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Looks gorgeous!
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Local farm shop. It wasn't on the counter, I was surprised when he said the price after wrapping it up.Stormbringer said:That is a deal, where did you get it from? -
The final result. Had a quick taste and the jam is a good addition to the bark.
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Love the finish. What I have noticed us how much more juicy the pulled pork is when using the preserves."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
No problem. If you can get peach or apricot, try that, and try smoking with peach wood. I did that to ribs last night for our neighborhood cocktail party, 6 racks, nothing left. (12 people)Eoin said:"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Peach wood might be hard to come by, it's not hot enough for peaches here so nobody grows them!YukonRon said:
No problem. If you can get peach or apricot, try that, and try smoking with peach wood. I did that to ribs last night for our neighborhood cocktail party, 6 racks, nothing left. (12 people)Eoin said: -
Looks fantastic. With the jam do you still apply rub like you normally would? I usually do a mustard base then rub.
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That is how I do it. You will have no problems.CigarCityEgger said:Looks fantastic. With the jam do you still apply rub like you normally would? I usually do a mustard base then rub."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Didn't see the original tip thread, is it just a case of doing what you did in the opening posts @Eoin ?
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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@YukonRon does a dry rub and then the jam, I saw it mentioned on a few threads. I was trying to get a fruity and sweet bark using apple juice and syrup mixed, but the jam really does the job. The meat was also very good, best yet for me both meat and bark.Stormbringer said:Didn't see the original tip thread, is it just a case of doing what you did in the opening posts @Eoin ?
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