Typically when I do a pork butt we (meaning my wife) are sick of it long before we've eaten it all. My goal this time was to make completely different dinners out of it.
This is the pork going on the grill. I had originally intended to rub with salt and pepper, rather than barbecue rub so that it would be more versatile. Since I was working alone and had a lot of stuff to carry outside I just grabbed the Montreal Steak seasoning and went to town. The store I stopped at didn't have any butts, so I ended up with a picnic shoulder. You can just see the hickory smoke on the outsides of the pic.
About half-way through. Typical indirect Minion set up, cooked at 350ish for about 4.5 hours.
Taking a sample of it while resting:
Pulled and ready to go. The shoulder took 3 times as long as a butt and the bone was huge.
Meal #1 was burritos. We tossed the meat in a tomato-chipotle-onion (Ranchero?) sauce.
Served on tortillas with cilanto/lime/garlic rice.
The second dinner was a traditional pulled pork sandwich, although I ended up getting huge Portugese rolls because I couldn't find the rolls I wanted.
Here's the slaw before being tossed. Made this a few hours ahead of time.
Meat tossed in a Kevin Kruger's pork finishing sauce, or at least a version made with what I had on hand.
Served up on an enormous bun - although not as big as it looks since this was not a dinner plate, just a saucer. My cheater homemade barbecue sauce is on the bottom (storebought BBQ mixed with Srirachi).
Profile shot:
I really didn't miss the lack of rub. The Montreal Steak added a good amount of seasoning without taking away from the pork flavor. I wouldn't use it for ribs, but it worked REALLY well for this. This was definitely a success in making entirely different meals that just happened to have good smokey pulled pork.
This is the pork going on the grill. I had originally intended to rub with salt and pepper, rather than barbecue rub so that it would be more versatile. Since I was working alone and had a lot of stuff to carry outside I just grabbed the Montreal Steak seasoning and went to town. The store I stopped at didn't have any butts, so I ended up with a picnic shoulder. You can just see the hickory smoke on the outsides of the pic.
About half-way through. Typical indirect Minion set up, cooked at 350ish for about 4.5 hours.
Taking a sample of it while resting:
Pulled and ready to go. The shoulder took 3 times as long as a butt and the bone was huge.
Meal #1 was burritos. We tossed the meat in a tomato-chipotle-onion (Ranchero?) sauce.
Served on tortillas with cilanto/lime/garlic rice.
The second dinner was a traditional pulled pork sandwich, although I ended up getting huge Portugese rolls because I couldn't find the rolls I wanted.
Here's the slaw before being tossed. Made this a few hours ahead of time.
Meat tossed in a Kevin Kruger's pork finishing sauce, or at least a version made with what I had on hand.
Served up on an enormous bun - although not as big as it looks since this was not a dinner plate, just a saucer. My cheater homemade barbecue sauce is on the bottom (storebought BBQ mixed with Srirachi).
Profile shot:
I really didn't miss the lack of rub. The Montreal Steak added a good amount of seasoning without taking away from the pork flavor. I wouldn't use it for ribs, but it worked REALLY well for this. This was definitely a success in making entirely different meals that just happened to have good smokey pulled pork.
