Pork Butt - Chili Verde


 
E

Erik G

TVWBB Pro
I had some left over pulled pork a few months back that I decided to use for chili verde. The consistency was more like enchilada filling which I did not find appealing.

I am thinking about smoking another butt tomorrow and would like to use a portion of it to make chili verde (steaks) and then the rest for pulled pork.

Should I just pull the pork butt out of the smoker at 170 (I don't know if it would be essential to let it rest before I throw it in with the Chili Verde ingredients), cut up some steaks and then throw the rest back on the smoker until around 195 for pulled pork? Or should I possibly just purchase two butts and freeze the left overs (I will be the only one eating)? Or should i just forget about smoking the steak portion that will be used for Chili Verde and cut up the butt in steaks before putting the other half in the smoker for pulled pork?

Lastly, if I do smoke the entire butt in the smoker, what dry rub should I use that would work well with Chili Verde?

Erik
 
Texture - mouth feel is important in foods. When you say you didn't care for the consistency, is that because the pork was pulled/shredded? If so, you could try cubing or finely chopping the meat.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K:
Texture - mouth feel is important in foods. When you say you didn't care for the consistency, is that because the pork was pulled/shredded? If so, you could try cubing or finely chopping the meat. </div></BLOCKQUOTE>

Exactly Paul, the pulled pork drank all the liquid and it became almost like a filling. Insteading of pulling, can I cube the pork at an internal temp. of 195? I was thinking that if I cubed at that temp., the meat would end up falling apart and become that shredded texture (basicaly being the same thing as pulled pork).

Erik
 
If you want the rest to be pulled pork then I suggest cutting your butt BEFORE the smoke.

Then when the part you want to be in the verde reaches 170 pull and THEN slice or cube. Don't go far over that temp though. If you do then the tissues will render and leave you with something tough to cube.

Also, make things easy on you and allow the pork to cool or even chill. You will have a MUCH easier time slicing and cubing the meat that way. Then warm it back up in the oven at 300* with a bit of apple juice or water in a foil covered dish. Or just heat it up in a pan if you like just be easy with it.
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The reason for cutting before is to avoid cutting it after and losing the juices. And even if you let it rest before cutting.....at 170 you're going to have some fairly tough bbq for the other half.
 
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