Pork and Butter

[Edmund Caro]

Has anyone tried putting unsalted butter on the pork after it has been pulled? I have seen several videos where they add more rub and the butter to give it an extra richness. I was thinking of trying this. 30 min left till the Butts go on the smoker!!!!

 

[Edmund Caro]

Butts are on

 

[K Kruger]

I like butter with brisket and add some to the rendered juices that collect in the foil. This gets painted on the slices for serving and gets passed separately at the table as well.

For pulled pork I make a finishing sauce, adding about 2 T per large handful of pork as I pull it and tossing to mix. The finishing sauce contains some oil. Like butter, the oil carries flavors. It also evens out the mouthfeel by clinging better to the meat; it helps the other elements do so as well. The vinegar in the sauce balances the richness of the oil; the water balances the acidity of the vinegar.

For sauces I make to serve on the side I always have a butter component.

 

[Edmund Caro]

I do something similar using the juices from the pork, rub, vinegar and some apple juice.

 

[Jeff H]

Let's be honest.

Melted butter + meat = badass.