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Thread: Recent Pulled Pork Experiment

  1. #1
    TVWBB Super Fan Mike Gray's Avatar
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    Recent Pulled Pork Experiment

    Recently mixed portions of 4 different recipes to make some of the best pulled pork I have ever had and by far the best I have ever made.

    10lb Pork Shoulder – Boston Butt
    Cook time approx. 10 hours (give or take)
    Smoked at 250-260 until wrapped then 290-300

    Injection
    • 1 cup apple Juice/cider
    • 1 cup water
    • 1/2 cup brown sugar
    • 1/2 cup kosher salt
    • 1 Tablespoon Soy Sauce
    • 1 Tablespoon Worcestershire Sauce
    • 1 Tablespoon Slap Yo Daddy all purpose

    Bring/Marinade
    • 1+ Quart apple cider (enough to cover shoulder)
    • Plus of rub below
    • 2 Tablespoons Slap Yo Daddy all purpose

    Sugar Rub
    • 5 Tablespoons white sugar
    • 5 Tablespoons light brown sugar
    • 2 Tablespoons kosher salt
    • 2 Tablespoons paprika
    • 1 Tablespoon onion powder
    • 1 Tablespoon black pepper
    • 1 Tablespoon granulated garlic

    Also used Slap Yo Daddy as the base rub and used the rub above as additional.

    Mop:
    • 8 oz Vegetable Oil
    • 8 oz Cider Vinegar
    • 16 oz water
    • 1/2 cup of dry rub
    • 1 Tablespoon Worcestershire
    • 1 Tablespoon Soy Sauce
    • 1 Tablespoon Slap Yo Daddy all purpose

    Barbeque Sauce (No. 5 Sauce):
    • 1 cup ketchup
    • 1/2 cup cider vinegar
    • 1/3 cup brown sugar
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon rub (Slap Yo Daddy all purpose)

    Heat until simmering to marry flavors

    I used both apple and cherry wood for this cook.

    Directions:
    1. Inject pork shoulder with injection prior to placing in apple cider brine.
    2. Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub. Add 2 tablespoons Slap Yo Daddy all purpose.
    3. Refrigerate overnight (minimum 12 hours)
    4. Remove from cider and pat dry with paper towels
    5. Cover with a layer of yellow mustard
    6. Apply Slap Yo Daddy all-purpose rub (generous amount)
    7. Top with of premade sugar rub
    8. Prep smoker (minion method)
    9. Add cider brine/marinade to the water pan (moping adds additional liquid to the water pan during the cook)
    10. Smoke at 250 degrees until pork shoulder is 165 degrees
    11. Mop shoulder every 1.5 hours – replacing any rub that may rinse off with more Slap Yo Daddy all-purpose rub
    12. At 165 degrees, wrap in foil and continue to smoke at 275-300 degrees until shoulder reaches 205 degrees
    13. When shoulder is tender, double wrap in heavy duty foil and place in a cooler with towels for at least 1 hour prior to pulling.
    14. Serve with No. 5 Sauce
    Last edited by Mike Gray; 07-05-2017 at 02:04 PM.
    22.5" WSM, 22.5" OTG, 14.5" WSM, 26"

  2. #2
    TVWBB Guru Rusty James's Avatar
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    Did I miss the smoke wood used? Sounds intriguing, but looks like a heap of work. I'd sure like to sample the finished product though.
    18.5", 18.5", 14.5", Royal Oak Lump / Royal Oak All Natural Briquettes, Blue Genesis Silver C, Q1000

  3. #3
    TVWBB Super Fan Mike Gray's Avatar
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    Quote Originally Posted by Rusty James View Post
    Did I miss the smoke wood used? Sounds intriguing, but looks like a heap of work. I'd sure like to sample the finished product though.
    It was a lot of work, but in the end it was worth it. You're right, I completely forgot to put that I used both Apple and cherry wood.
    22.5" WSM, 22.5" OTG, 14.5" WSM, 26"

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