Little Pulled Pork Experiment


 
Mike Gray

Mike Gray

TVWBB Super Fan
Got a great price on a 10lb pork shoulder and decided I was going to make some pulled pork for the first time in a while. Couldn't decide between recipes so I ended up combining elements of three different ones. Injection from one recipe, brined/marinated it using another, pulled the mop from a third. In the end this has to be the best pulled pork I have ever made. First time I have ever injected and brined a shoulder as well, but will not be the last.

Put it on around 6am and it finished around 4:30pm. Wrapped it and put it in a cooler for an hour before pulling, and it turned out better than expected. My eight year old put together a killer version of No. 5 sauce to go with it!

I need to take something time and document everything I did/used or I'll never be able to recall what pieces and parts I pulled from where.

On for a few hours - not the best pic with the shade.




Pulled - sorry, no plated pics



Thanks for looking.

Mike
 
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That looks great. I've also learned to take notes on what I do anymore as I have CRS Can't remember S*** syndrome. Please share it when you write it up I'd like to give it a try.
 
So here is the recipe I followed pulled from multiple sites including this one.

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 ¼ 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

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 ¼ 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
 
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