boston butt"pulled pork"


 
D

doug gillis

TVWBB Fan
have a slight problem here, my wife seems to think my boston butt lacks flavor although she says it's good and smoky. She thinks it needs more seasoning but I applied a rub mostly of standard ingreds. like paprika,black pepper,onion powder,salt, etc. The rub can only penetrate so far! I thought the flavor was in the smoke-used hickory. I'm needing suggestions in how to flavor up my next butt. I even sprayed it with apple juice while it smoked. I don't know if I need to marinate or inject and if so then with what? However, I half heartedly smoked a brisket and she liked-said it had flavor. Maybe me being from Ga. and her from Ks. has something to do with it.
 
After I pull all the meat from the butt I sprinkle in some of the rub and then spray with apple juice. Then I mix it up with a large spoon. It was my wife's idea!

MikeZ
 
Yep, I always put in the same rub I used on the outside of the pork when pulling the meat. I don't care for the apple juice in with the meat. I use a finishing sauce that I mix in with the meat to help with holding moisture in the meat and for flavor. I do a 1-1-1 mix of BBQ sauce, meat drippings or butter, and chicken stock. for 1 butt i use a 1/4 cup of each and heat on the stove. Don't add too much, you don't want it to get soggy. Save the extra for reheating.
 
Totally with Mike and Bryan. Butt is a very thick cut. The bark and smokering really serves to add highlights only. Anything you put on the surface during the cook has a limited return as you pull and mix up the bulk. Adding a relatively light application of rub or other flavors (really don't need a heavy hand) as you pull and mix the finished product is probably going to hit the mark your partner is looking for better than trying to compensate by changing or augmenting "surface methods" during the cook itself.

While pulling I have some of the surface rub left. I will sprinkle some of that in to taste along with a apple juice/acv mix or a red or white NC style sauce to liven things up a bit. The key is to enhance and not overwhelm. Stay with the theme of the original rub.

I never ever "wet down" with a barbecue sauce though as too many restaurants do, that is always on the side for people to pick themselves. I usually have 2 or three styles to serve with the meal. Typically a white NC, red NC and a more typical bourbon style thick sweet one.
 
My best every butt was using a rub of Goya "Adobo" seasoning. Then, after pulling, I spinkled more Adobo on the meat and mixed it up.

Rave reviews.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Zarecky:
After I pull all the meat from the butt I sprinkle in some of the rub and then spray with apple juice. Then I mix it up with a large spoon. It was my wife's idea!

MikeZ </div></BLOCKQUOTE>

MikeZ... have you been watchin' me?
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That is exactly what I do and it always turns out great!
 
I know some will scoff at this, but I pretty much use pulled pork as a base for my sauce. BBQ sauce adds a lot of flavor and I like it. Basically, if you don't inject, you have to add some seasoning after the pull. The flavor on the outside of the butt is good, but there's so much meat that doesn't get any of that flavoring that you have to add something IMHO.
 
I have to say that I add nothing to the pork butt after its pulled. I do add a few squirts of apple juice/apple cider, but thats it. I think if you mix it well with enough of the bark it comes out well. I nor anyone i've cooked for has ever had any problem with the flavor. I do also keep a squeeze bottle with a very tiny opening filled with some kind of bbq sauce for people on the table but frankly most people don't use any on their sandwhich. Some Chik-fil-a coleslaw goes really well on top though. My 2 thin pennies. Pete
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If you want to get more flavor to your pulled pork.

1) Consider replacing the paprika with ancho/New Mexico/Allepo or other more flavorful chilis from a very good source like Pennzy's or good online source. Purchase whole chilis, toast lightly for a minute, then grind. This will make a huge, huge difference.

2) Consider salting first, then adding a rub with no salt. That way you can add as much of the rub as you want without making it too salty.

3) Use granulated onion and granulated garlic, rather than onion powder and garlic powder. These will have more robust flavor.

4) As much as possible, grind and toast all other spices such as whole peppercorns. Also, purchase same from Pennzy's or other good spice specialty store. This will have a profound impact relative to grocery store spices which generally lack flavor.
 
After pulling sprinkle a little Lowry's Seasoned Salt on the meat. It makes a huge difference in livening up the flavor profile of your rub.
 
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