Fast pulled pork...

[Wolgast]

Did do a porkneck(not a shoulder) today for some pulled pork. This is my go to for pulled,Mostly cus i cant find any good shoulders

But that aside....I fired up the Primo(havent done that in a long time since i have some issues with it) Aimed for 250f...Grill setteld @ 300f. And if you ever have had a cheramic you know that you have too start cooking @ that temp or wait 2 hours for the temp to drop(slowly). So i rubbed my Pork neck with a simple and light coating of seassoning.(store bought 3 little pigs)

Anyhow...Cooking wise the temp was climbing at a stedy rate,No stall. Pulled @ 200 when it was tender(dident notice any diff from the 195 test) Could have gone up to 205 internal without any problems. This was done in 5hours. Sure this was a small just below 4lb one.

5 HOURS! No foil no nothing.

Pulled nicley,maby a tad more unrendered fat inside. But since im a picky eater i pull most of it on any butt. So maby another 3 min pull time.

Resaults Freaking awesome. Dident use any wood...Just plain lump. Light coating of rub. My first thoughts was just salt/black pepper.

Looked like this after 5h...Internal 200f



Will be doing this HH again 4 sure! First butt that wasent overpowered by rub/smoke/sauce.

 

[Tony R]

It's beautiful. Nicely done.

 

[Kurt]

That looks great

 

[Frank H]

That's a fine looking hunka pork there , brother. Looks like it came out nice.
Pork neck? cant say I've seen that at my local supermarket. Well , since the pork butt doesn't
come from the butt of the pig , can we assume that the pork neck does , in fact , come from
the neckular area of the pig?

 

[Bob Sample]

Looks great Daniel, I've been doing small picnic cuts at 300-325 for awhile and love them. Like you said just seperate the excess fat. Easy peasy.

 

[Gary S]

That's a great looking piece of meat no matter what its called or where it came from!