Switched things up by braising the pork


 
~Mark~

~Mark~

TVWBB Pro
Last weekend I had my family over which was about 30 people. I smoked 2 pork roasts for just about 13 hours. It came out perfect, and the masses rejoiced.
This week I wanted to change things up, so I decided to try something I watched on Triple D, then read about here.
I got a 20 pound cryovac bag of boneless pork roasts, I cut them into baseball sized pieces and rubbed them at 5:00 in the morning on Friday, and went to work. At 1:00 I came home and started the smoker. I did the minion method with water in the pan. I smoked the pork for 3 hours at 250.
I pulled them off the grill and put them in 2 aluminum pans with a beer and a half a bottle of barbecue sauce.
I covered the pans with aluminum foil, and put them back on the smoker for another 5 hours at 250.
The next day I heated it all back up in 2 large crock pots. Not blowing my own horn, but the people at the party raved about the pork. Saying it was the best they've ever had. I think this is going to be my technique of choice for pulled pork for now on.
I can do the smoke the night before the party, then a reheat that day. Not only does this lighten the load a lot but it frees my smoker up for ATBs. And everyone knows that I need more grill space.
 
That sounds like a really cool way to do the pork. When you say pork roasts...boneless pork should roasts?
 
I did the smoke-then braised pulled pork idea that was posted a few weeks ago. I used Memphis dust rub with apple and a little hickory for the smoke, then used johnny Appleseed hard cider for the braise step this past weekend. Served with east Carolina vinegar sauce. It was outrageously good.

Only regret is I went to the oven for the braise step, and we have been burning candles to rid the smell ever since.

I used bone in and just left some meat on the bones and did them on bottom rack figuring they might cook faster.
 
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