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Hope you like it, KK!!!!!!!!!

SMLCHNG wrote: Hope you like it, KK!!!!!!!!!

I'm sure I will. Sounds sooo yummmy!

I have been cooking this allllll day and it isn't isn't shredding????
I did use beef instead of pork (Larry doesn't like pork) but thought it would take about the same amount of time?

Molly, I've never used beef on this one. Pot roast cut is the one that would shred the easiest. And you have to fork shred the meat on this one.

SMLCHNG wrote:Molly, I've never used beef on this one. Pot roast cut is the one that would shred the easiest. And you have to fork shred the meat on this one.

I've been trying but nothing yet...I had planned to have it for dinner???
Maybe not?????

mmmmmmmmmmmmmmmm...I like my Pork pulled

Dave (gunthermoose) had some awesome pulled pork at Mohegan...I told him it was worthy of being called South Carolina BBQ....

I need to thank him again for all the food that he and Barb made all day long...!

Conolulu wrote:Dave (gunthermoose) had some awesome pulled pork at Mohegan...I told him it was worthy of being called South Carolina BBQ....

I need to thank him again for all the food that he and Barb made all day long...!

I guess you mean not bad for a yankee....
(but not a yankee fan )

3-4 pounds pork roast, Boston butt or pork shoulder
3/4 cup apple cider vinegar
black pepper and salt to taste
1 to 1 1/2 cups of barbecue sauce
1 chopped onion

Trim pork roast of excess fat. Lightly season with salt and pepper. Place in a slow cooker or Crock-Pot. Pour vinegar over roast and turn to make sure the vinegar reaches all sides. Cook on low for 10 to 12 hours or until roast is tender enough to pull apart with your fingers. Then remove roast and discard liquid. Shred pork roast into small pieces and return it to the slow cooker. Add barbecue sauce and stir to mix. There should be enough barbecue sauce to coat the meat but not so much as to make it runny.

OK, as a dedicated BBQ fan, and a well rehearsed smoker, here's how you do a proper pulled pork butt.

Get a pork butt. Make SURE it isn't "augmented with a mixture of up to 12% added bla bla" You want a real pork butt that has been "minimally processed."

Now, make YOUR OWN injectable recipe. I use a mixture of pork rub, white wine vinegar, pineapple juice, some (homebrewed) seasoning salt, and apple juice. Inject your pork butt with the mix. Use a LOT. Wrap it in some plastic wrap, and let it sit over night, in the refrigerator.

Next day, early, pull it out, and pat dry. Rub it with some pork rub.

Start the charcoal in your smoker, and bring it up to temps. Use a LOT of charcoal, since the butt will be there for up to 14 hours. (Did I mention that you want to start early?) Yes, you should use chunk charcoal, or plan on using some hardwood for flavour. Usually, I use mesquite.

You are looking for a constant temp of 235 to 250.

Use an internal thermometer, and monitor the internal temp of the butt. With another thermometer, keep track of the external temps. 235 to 250!

You are looking for an internal temp of 195 to 200. If you want, (or if your smoker won't last for 154 hours) you can pull the butt, after 6 or 7 hours, and finish in a 235 degree oven, after wrapping the butt in foil.

Yes, you can do this in a Weber kettle. I've done just that. Use an "indirect cooking" method, and add charcoal as needed.

After doing your pulled pork this way, you'll never go back!

steve

springparrot wrote:I have been cooking this allllll day and it isn't isn't shredding????
I did use beef instead of pork (Larry doesn't like pork) but thought it would take about the same amount of time?

Hey there Springparrot,

If you don't want to use pork, you may want to try a beef brisket. Slow cooked, it should shred decently for you to toss with BBQ sauce.