Luau Pulled Pork and ABT's


 

Cliff Bartlett

R.I.P. 5/17/2021
I found this recipe in a 2013 post by Eric Aarseth. It was actually provided by a commenter on his thread. Here is the link. In the event you don't understand what the heck I'm talking about, you can refer to the original recipe. Made everything from scratch, including the rub, the injection and the Grownup Mustard Sauce for the pulled pork. I got up at 2:30 am on Sunday and got the Butt on my 18 inch WSM at 3:40 AM. Ran at a steady 225. Took 15 hours and 10 minutes. Later in the day made a quick Macaroni Salad and some ABT's to go along with the pulled pork. I've included a lot of pictures so I apologize in advance if that is a nuisance.

Here are the ingredients for the Rub. Rubbed it down Saturday night and put in fridge.



My Pork Shoulder. Just over 8 lbs. I've had this guy in the freezer for a while.



Injected in the morning while WSM was getting up to temp.



A note on the injection. The recipe stressed the importance of using fresh pineapple juice over the canned variety. Went to every store in the area and could only find canned. Bought this pineapple fresh and juiced it in my blender and ran it through a very fine colander. Made exactly 2 cups of juice.



On the WSM at 3:35 am. Pecan wood for smoke. Smoker temp 225.



Took a peek at 6:30. Spritzed with apple juice.





Checked again at around 9:30. Spritzed more AJ.





The IT of the Butt at this point was around 165. Pulled Butt and placed in foil pan. Topped with brown sugar, some warm apple juice and 1/4 cup of Cholula Hot Sauce.

 
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Two layers of foil over pan and back in the WSM.



Got to work on the ABT's. Cream cheese with chives, rub (used same rub as on the pork, shredded Cheddar and Beef Smokies.



Nice bacon wrap and ready for smoker.









Pulled at 200 IT.





Let pork sit in juices for half hour. Pulled and foiled and put in cooler with towel for about an hour. Started pull.

 
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Plated.



Forgot to mention, used onion rolls for the sandwiches.



This was by far, the best pulled pork I've done. Guess I'm old school, but I love low and slow. Love getting up in the middle of the night and working all day on the cook. Gives me great pleasure! Thanks for looking.
 
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Well Cliff, this is an exhaustive description of the course of your great cooking. Number of images is alright with me, it just confirms how you enjoyed it. Luau Pulled Pork and ABT's are cooked to perfection!!! Nice post Cliff, thanks for sharing.
 
Cliff you out did yourself again that is a fantastic cook. That Pork is spot on and those ABT's WOW!! I like it all again awesome cook.
 
Everything looks fantastic (as always) but extra kudos on those ABT's. They look insanely good
 
Those pics are fantastic! I like the way you showed the pork cooking progress with several pictures, and I'm going to have to try making ABT's now too!

Nice!
 
The more pictures the better the story I say and you told a great story. Fantastic meal Cliff, but that 2:30 AM thing ain't never going to happen here.:p
 
what a great looking meal! I love the sausages on the stuffed peppers! What temp do you smoke your peppers?
 
That looks terrific, Cliff. I'm going to have to try that once we eat down the pulled pork in our freezer. Question, though. Why two temperature probes in the meat?
 
That looks terrific, Cliff. I'm going to have to try that once we eat down the pulled pork in our freezer. Question, though. Why two temperature probes in the meat?

Hey Todd... One is DigiQ TC. Other is my Maverick Remote Thermometer so I can keep an eye on it in the house.
 

 

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