I lost 10# off of my butt

[Clint]

18.8 # pulled pork, rubbed:

Quality Control after 10 hours:

after spending 17 hours in the smoker (hickory)

not the biggest smoke ring ever, but no complaints:

Pulled, but before adding the finishing sauce:

I tried using a finishing sauce for the first time:

I just had it on top of a couple of baked red potatoes.

MFP has the Nutritional Value @ 240 calories for 8oz (most MFP PP entries want to measure in a half cup??), 6 grams fat, 46 grams of protein. Mine will have some carbs due to the brown sugar in the rub and finishing sauce.

ended up with 8.5# finished product. I used A Butt Rub (for Jane), and then Bryan S' finishing sauce, but I used a cube of chicken bullion in place of stock, ~4T ACV, and 1/2 cup apple juice concentrate.

https://tvwbb.com/showthread.php?32640-A-Butt-Rub-(for-Jane) (I didn't have any marjoram)
https://tvwbb.com/showthread.php?61360-Pulled-Pork-finishing-sauce-from-Bryan-S-the-RSC-man

 

[Rich Dahl]

Nice cook Clint looks great.

 

[ChuckO]

Looks amazing Clint, you can see the flavor

 

[Pat G]

That's a whole lot of tasty PP Clint.

 

[Cliff Bartlett]

Great job on that Pulled Pork Clint. Bet it was delicious on those spuds.

 

[Barb D]

Outstanding job on the PP Clint. Your going to have some awesome left overs for sure.

 

[John Sp]

Great looking PP Clint. It looks tender and juicy... Where did you get a 19 lb butt?

Regards,

John

 

[Clint]

Great looking PP Clint. It looks tender and juicy... Where did you get a 19 lb butt?

Regards,

John

It was 2 boneless ones from Restaurant Depot - they had bone-in right next to them but I've never tried bone-in before. It was $1.69/lb

 

[Len Dennis]

Looks amazing Clint, you can see the flavor

Couldn't have said it better

 

[Bill Elwell]

Looks great! I prefer bone in over boneless. A lot of time with boneless you don't get a money muscle.

 

[JeffG]

Looks great Clint, funny tittle also.

 

[Clint]

Looks great! I prefer bone in over boneless. A lot of time with boneless you don't get a money muscle.

next time I'll try that - jbessinger posted a good butt teardown where he showed how to get that out clean & separate some of the cuts. He did some buckboard bacon out of a piece or two

 

[Clint]

Looks great Clint, funny tittle also.

I have a gift

It reduced in weight more than I expected, a little more than 10#..... started @ 18.78#, finished 17 hours later @ ~8.5# finished product, and that's with only around 4-6 oz of waste.

 

[Michael C.]

Awesome job on that pork!!!! Looks very tasty!!!!

 

[russ olin]

Can you say "dark bark"? Looks outstanding Clint.

 

[JimK]

Looks very tasty.

 

[Monty House]

I'd love about 6-8 oz of that on a toasted bun with a drizzle of sauce and a tbsp of coleslaw. BAM!