pork has been pulled - whats next?


 
M

Mike Burnham

New member
I completed my overnight cook for 16 hours with 15 pounds of pork shoulder. This was done using magic dust found in "Peace, Love, and Barbecue". I had some BBQ sauce for the sandwiches but was wondering what is next? Injections? Finishing sauce in the pulled pork? Perform some basting? Any ideas to bump up the pork to the next level?
 
I always add sauce to PP when it's pulled since it makes it moister and adds flavour. But beyond that I'm not sure I understand your question. Once it's done I just haved to fight off the family.
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Adding sauce is my next step. A good sauce can make a big difference. Also, making a sandwich is a good step. Take the sauced PP and put it on a bun. For me though, the best next step in sandwich making is to add some coleslaw to the sandwich. PP and coleslaw go together like peas and carrots!

Another thing I do with PP is freeze it. If you don't have a vacuum packing machine, you should consider getting one. I make extra PP just for freezing. It's a great quick meal.
 
jerry

Not to break in, "BUTT" I just put a VAC pack of leftover PP in the micro to thaw for lunch today.

I was just thinking how great it is to have these frozen packs, to eat anytime you want.

Also just came home from walmart with some good cheap (their brand) hamburg buns, my favorite.

I will add a little finishing sauce to the PP.

I take some the juice from the Butt, right after I cook it (skim most of the fat), and freeze it in an ice cube tray, once the cubes are frozen I transfer the cubes to a ziplock bag, and put in the freezer.

Just took out what I need and will thaw and mix with some "Dotored" up store bought BBQ sauce.

Just thought I'd throw in my 1 1/2 cents worth.

Happy smoking !!!
 
All I did was apply a rub and throw it on the WSM for about 16 hours at 225 until it hit 195 degrees. Turned out very tender and very easy to pull.

I was wondering if people get even better results by injecting, basting, or even mixing a sauce at the end. I used hickory, does apple or cherry make a big difference? I plan to experiment in all categories eventually but wanted to throw out this food for thought to the masses.
 
Injecting is usually done at the beginning just before applying the rub. Personally I like the results of injecting, but the last couple of butts I didn't do it. So it's good either way.

Basting is usually done during the cook.

Mixing with a sauce is something that can be done at the end of the cook. I don't because for me it masks the flavor of the finished product.

Try 'em all (maybe not all on the same butt, but maybe that too) and see what you like.

Pulled pork, cole slaw, a little vinegar sauce on a bun - that's all I need!
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since I started injecting my butts I have not gone back to the uninjected. I inject mine at least 8 hours, but no more than 12 hours before smoking. I inject, rub the butt with yellow mustard, and apply my rub, then double wrap in plastic wrap and refrigerate. Right before putting on the smoker I unwrap, and apply another layer of rub.
 
After I take it off the smoker I then let it rest for a while and cool down then pull the meat apart. The most important thing I do after it is shredded is spread it out and dust it with more dry rub. I figure the only dry rub the pork sees is on the outside now it gets a little on the inside. My friend even puts the pan back on the smoker to give it more smoke flavor but thats up to you. Then throw it on a roll and let whoever is eating it apply as much sauce as they like. A vacuum sealer is your friend.
 
What is a good basic finishing sauce? I was thinking of just cutting a store bought bbq sauce with some vinegar mixed with a little rub.

I wonder if I can convince the family to have a pp appetizer on thanksgiving.
 
Originally posted by Mike Burnham:
What is a good basic finishing sauce? I was thinking of just cutting a store bought bbq sauce with some vinegar mixed with a little rub.

I wonder if I can convince the family to have a pp appetizer on thanksgiving.
Click to expand...

I use This on Kevin Kruger posted in the Recipes section. As I stated it has made a world of difference.
 
I've been very pleased with adding about 2-3 TBS of the same rub on the outside after it's pulled and a Peidmont style sauce which also includes some of the rub. It's amazing but the high fat content of the meat can handle alot of spices and salt to get a great taste profile.

As mentioned above, experiment. Find out what you and the family like then start to repeat it.
 
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