Pork Butt On The WSM

[Bob Mann]

I cooked a 4 1/2 pound pork butt on my 18 1/2" WSM.
I injected it with a mixture of 3 parts apple cider and 1 part apple cider vinegar.
I rubbed it with my standard pork rub (sucralose, chile powder, paprika, garlic powder, onion powder, salt and pepper).
I cooked it at 250F in an unfoiled aluminum pan, for about 3 hours, to about 150F IT.
I then foiled it until it reached 190F IT, then started probing it for doneness, total cook time of about 6 hours.
I then let it rest for about a 1/2 hour.
I pulled it by hand, to get bigger pieces, since I was not making sammichs.
It came out really good, moist, tasty and tender, but not mushy.

I also made some fresh coleslaw.
I sliced up 2 heads of cabbage.
I mixed it with sucralose, celery salt, garlic powder, mayonnaise and white vinegar.
It was yummy.

Rubbed up and on the WSM.

Ready to be foiled.

Done.

Pulled.

Bowl o' fresh coleslaw.

Served up.

Beer o' the day.

 

[Paul Kastner]

great job on the pulled pork and slaw.

 

[John Solak]

Looks great!!! No carbs or did you just drink them instead of eat them?

 

[Tony R]

Nicely done Bob. Did you keep it on the pan the whole cook?

 

[Bob Mann]

No carbs or did you just drink them instead of eat them?

I am on a ketogenic diet, most of the time.

Did you keep it on the pan the whole cook?

Yes.

 

[Mike Coffman]

Great looking PP and slaw Bob!

 

[Mike Cosgrove]

Nice meal Bob, and I like to see you sticking true to your beer of the day.

 

[NeilH]

Very nice looking meal.

 

[Wolgast]

Fantastic! I have a butt on now,and im starved for time so i will folow this one. Mine is a bit smaller than yours so might even go faster.

 

[Chris Lynch]

That is good living right there...

 

[S Riddell]

Nice looking PP!

 

[JimmyE]

I never get tired at looking at pulled pork, nice job!

 

[Andy Beers]

Looks great

 

[Matt Gard]

I have a question for you. Did you keep all the juices in the pan and then mix them with your PP when you shredded it? Or did you toss the juice when you foiled it?

 

[Brian Dahl]

I have a question for you. Did you keep all the juices in the pan and then mix them with your PP when you shredded it? Or did you toss the juice when you foiled it?

Yeah, I was wondering that, too. I'm gonna guess: kept and mixed in.

 

[Matt Gard]

Yeah, I was wondering that, too. I'm gonna guess: kept and mixed in.

Im thinking that it would make it very juicy PP. I will have to try that. Unless someone wiser than I which is most tells me that is a bad idea.

 

[Bob Mann]

Did you keep all the juices in the pan and then mix them with your PP when you shredded it? Or did you toss the juice when you foiled it?

I leave the liquid in the pan for the whole cook. I drain the liquid before pulling the meat, and save it. I then put some of the au jus on the meat after I pull it.

 

[Tim McCann]

Good looking pork.