Pulled Pork


 
Dustin Dorsey

Dustin Dorsey

TVWBB Hall of Fame
I cooked some pulled pork this past weekend



7 lb pork butt.


Injected with Chris Lilly's championship injection.


Seasoned with the last of some John Henry Pecan rub I wanted to get out of the cabinet.


Fired up the smoker at about 5:00 am. Ran at about 250 till about 3:30 on sunday afternoon. Took an accidental nap and the pork was at 207 when I woke up. Whoops!


Off the smoker. I wrapped this time with 1/4 cup of apple juice at about 165 internal. I thought I'd be crunched for time. I wound up having to rest it 3 1/2 hours.


Pulling the pork with 2 forks. (shredding?)


Plated with some German potato salad.

Thanks for looking! The pork didn't suffer from the longer cook (thank goodness). The long rest may have saved it.

 
Great looking pulled pork Dustin. That's one of my items on the 4th cook. Hopefully mine turns out as good! Do you find the injection improves the pork? I've never tried that.
 
Dustin,
"Power nap"and all, looks like you nailed it! If neve injected my pulled pork, bit I'm seeing more and more people doing it...may have to give it a try. My jaw dropped when I read the caption under the plated pic!! German potato salad??? That has got to be one of my ALL TIME FAVORITES! Any time my family gets together, my mom knows she has to make the German potato salad!
Great job, and a fun post,
Tim
 
Robert T said:
Great looking pulled pork Dustin. That's one of my items on the 4th cook. Hopefully mine turns out as good! Do you find the injection improves the pork? I've never tried that.
Click to expand...

I find it helps a ton with the pulled pork. I was super anti-injection but I decided to try it last time and loved it. I still wouldn't inject beef (unless I was competing.) I'm just not as traditionalist about pork. I suppose you could also brine or sprinkle in some rub after you pull. Sauce of course always helps. I just don't think the salt in the rub gives you enough for the pulled pork itself and I'm no salt fiend. It's not like brisket where you get some seasoning on each slice from the crust. Also, the Chris Lilly injection isn't too crazy, it's pretty simple.
 
You power-napped it through the stall. All part of the plan. Don't let anyone tell you different. ;)
Looks perfect.
 
Great job, and it does look sooo moist.

I've used the Chris Lilly injection with great results too, but I've found the hard way that if you inject and don't wrap, the stall takes forever and a day.

So...if I inject a butt, it gets wrapped at ~170.
 
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