Pulled pork, sauerkraut and other goodies

[Darryl - swazies]

Got up for 5:30 this morning, threw on a 8.2 pound boneless pork shoulder....hit the grill for about 7. In the pics you will see some cabbage being processed for fermenting, some more guacamole, some more pico, and the crock the cabbage ferments in for the next 3 weeks.
Homemade sauerkraut is seriously top shelf, so good and good for you.
The pulled pork will be re heated for a gathering tomorrow, but going to be made into tacos again tonight. Sounds like pulled pork, fried corn, pico, and guacamole. No need to get too many things in there, my tacos are huge to start with.....I know this taco is good with sour creme instead of guacamole but we are going to try it out with guacamole instead this time. Don’t forget the limes too.
Final pics to come of the pork and tacos. I wrapped at 168, bark was really good and it sat between 166 and 168 for over 2 hours.
Wrapped in paper and increased the heat a bit. I was smoking about 250 most of the day, and at 4 it was still at 178 so we are up to 288 now. Pushing my luck a bit but it still needs to get cooler time and on the plate around 7 to 8 in order for me not to get in big trouble....
You know, with the warden.
Let’s hope, it’s 5:15 and internal is reading 185, looking for 1 hour minimum in the cooler....sounds impossible!

 

[Bruno]

Looks great!!

 

[Brett-EDH]

whats your butt rub (hahahaha, i said butt rub)?

 

[Bob Bailey]

Got up for 5:30 this morning, threw on a 8.2 pound boneless pork shoulder....hit the grill for about 7. In the pics you will see some cabbage being processed for fermenting, some more guacamole, some more pico, and the crock the cabbage ferments in for the next 3 weeks.
Homemade sauerkraut is seriously top shelf, so good and good for you.
The pulled pork will be re heated for a gathering tomorrow, but going to be made into tacos again tonight. Sounds like pulled pork, fried corn, pico, and guacamole. No need to get too many things in there, my tacos are huge to start with.....I know this taco is good with sour creme instead of guacamole but we are going to try it out with guacamole instead this time. Don’t forget the limes too.
Final pics to come of the pork and tacos. I wrapped at 168, bark was really good and it sat between 166 and 168 for over 2 hours.
Wrapped in paper and increased the heat a bit. I was smoking about 250 most of the day, and at 4 it was still at 178 so we are up to 288 now. Pushing my luck a bit but it still needs to get cooler time and on the plate around 7 to 8 in order for me not to get in big trouble....
You know, with the warden.
Let’s hope, it’s 5:15 and internal is reading 185, looking for 1 hour minimum in the cooler....sounds impossible!

We've got a little reverse order going here. I'm currently thawing a twin pack of pork butts, one of which I'll be putting on the pellet grill Thursday at ~6 AM for a small get together. Just tasted the first of 2 jars of sauerkraut that's been fermenting for 2 weeks. The pork tacos will come later in the week.
Looks like we'll both be eating some good stuff.

Bon Appetit !

 

[Darryl - swazies]

Kudos. Same grub, gotta love the sauerkraut eh?......I ferment mine in a 1/2 gallon I think it is crock.
Could fit 2 heads in it maybe but I do 1 at a time. Makes 3 500ml jars packed tight.

 

[Darryl - swazies]

whats your butt rub (hahahaha, i said butt rub)?

Today we added a large dose of Oakridge competition. This stuff is killer good on shoulders....
It’s called competition pork and beef but never tried it on beef, it’s too good on pork, hard to believe it is okay on beef.
This Oakridge costs me a ton up here 6oz. is 20 bones.

 

[Darryl - swazies]

Looks great!!

Thanks!

 

[Darryl - swazies]

204 and butter soft, cooler time.

 

[Bruno]

Today we added a large dose of Oakridge competition. This stuff is killer good on shoulders....
It’s called competition pork and beef but never tried it on beef, it’s too good on pork, hard to believe it is okay on beef.
This Oakridge costs me a ton up here 6oz. is 20 bones.

Big fan of Oakridge and the competition blend!!

 

[Darryl - swazies]

We made it on time, tacos were out of this world.
Pork, corn, guacamole and pico, I didn’t mess around, big tacos.....
Chips on the side, this was one of the most satisfying meals in a while.
Lots of pics, tacos as I made them.

 

[Darryl - swazies]

The MRS had hers in a bowl. Thanks for taking a look.
13.5 hours total. Just about 12 hours on the E6.

 

[CaseT]

Looks tasty!

Homemade sauerkraut is where it’s at! I have 4 quarts left. One is two years old. I just keep sampling off it. Usually though they don’t last long. Start in the crock then into quarts and into the fridge.

I like to sauté apples, onions and the sauerkraut in butter to serve with pork. Pilled on mashed taters that mix is good too.

 

[Colin]

Great cook Darryl! Those tacos look 'to die for'.

 

[Bob Bailey]

I use Mason jars, anywhere from pints to 1/2 gallons. This kraut was one head and filled a quart and a pint. I used mustard seed, celery seed and caraway seed in it. Turned out really nice.

Looks tasty!

Homemade sauerkraut is where it’s at! I have 4 quarts left. One is two years old. I just keep sampling off it. Usually though they don’t last long. Start in the crock then into quarts and into the fridge.

I like to sauté apples, onions and the sauerkraut in butter to serve with pork. Pilled on mashed taters that mix is good too.

Did you can the kraut after fermentation, or does it keep that long in the fridge? Haven't been fermenting long enough to know how long the shelf life of different ferments is. I know my hot sauce is good for at least a year in the fridge, but that's about it.

 

[Darryl - swazies]

Didn’t know where to post, made a stop today for 2 more shoulders and picked up some more goodies.

 

[ChuckO]

Awesome Tacos

 

[CaseT]

I use Mason jars, anywhere from pints to 1/2 gallons. This kraut was one head and filled a quart and a pint. I used mustard seed, celery seed and caraway seed in it. Turned out really nice.

Did you can the kraut after fermentation, or does it keep that long in the fridge? Haven't been fermenting long enough to know how long the shelf life of different ferments is. I know my hot sauce is good for at least a year in the fridge, but that's about it.

Nope I don’t pressure can or water bath. Just lives in the fridge in a mason jar with the plastic mason jar lids they sell. Just gets better with age.

 

[Andy Linn]

I am in love with this post