BeerBorg

No, not e-cigs or vapor pens!

A few weeks ago we bought a Traeger smoker and have been having a blast with it on the weekends ever since. Today, I'm trying a pork shoulder to make pulled pork sandwiches tonight for dinner. Yesterday I applied a rub to a 7.5lb hunk o' pig and put it in the fridge. This morning, it went on the smoker at 225 where it will stay for somewhere between 7-11 hours (depending on how long it takes to get to the proper temp).

I've been cheating on y'all by reading up on some smoking forums and just like brewing there are hundred different ways to do this (spray with apple cider mixture every hour, use a pan, etc.) but for this first go-round I'm keeping it simple.

225 for four hours (max smoke)
Bump to 250, insert probe and monitor temp until it reaches 160
At 160, put in foil tray and tent, keep temp at 250
Leave it on until internal temp is 205, then pull and rest for 30 minutes to 2 hours wrapped in foil and towel
Pull apart
Eat


I am going to collect the drippings in the pan and mix some of that back in to the meat once it is pulled.
I'm also going to try some "finishing sauce" recipes that I've seen to test that, too.

This is what the starting meat looks like:



I'll update later with a final pic of the meat and pulled yummyness, too.

Now to decide what to drink with it later.....hmmm.......

I like black IPA's with pork but pale ales are really my favorite with pork.
Of course, you could always go to the wine direction but much like the crappy beers San Diego has, you also have crappy wine choices.

I'm hungry, what time is dinner?

It should take about as long to cook as it takes for you to get here.
Maybe a hoppity amber.....

Here is a Piedmont (Carolina Style) dip/sauce that is perfect for pork:

1 1/2c white or cider vinegar (I like the cider best)

2/3c catsup

1/2 tsp cayenne pepper

crushed hot red peper flakes to taste for heat

1 Tbsp sugar

1/2 c water

salt and pepper to taste

combine the ingredients in a sause pan and bring to a simmer stirring until the sugar is disolved

set aside to cool

it is best to make in advance so you can taste and adjust as desired


Here is an easy coleslaw recipe that is also great with pulled pork:

1 large head cabbage shredded

1 large onion chopped

in a sauce pan mix

Piedmont style sauce recipe with...

1 tsp celery seed

1 tsp dry mustard

bring to a boil stirring until the sugar

pour over cabbage and onion while still hot and stir thoroughly

let stand for several hours preferably overnight in the fridge

Enjoy

Thanks Bird!

Your method seems sound, and, just like brewing, if you like the results, you did it right.

If you need any tips on baby back ribs, just let me know. I've been thinking I need to smoke at least once more while it's still pleasant enough outside to enjoy the process. I might do a pork shoulder instead of ribs this time, pull it into individual portions, then vacuum seal them and freeze them for the winter.

I will let you know, Dave.

In the meantime, this was a huge success!

Dude...that looks awesome. Well done.

Sorry I never showed up last night. Just wrap some up and send that delicious looking pulled pork to me.

I waited up all night.

Kealia wrote:I waited up all night.

Just a tip for an easy way to "pull" pork. Kitchen Aid mixer and the dough hook.

Good-looking bark on that pork! Substantial smoke ring, too. Outstanding!

As far as Jeff's suggestion for pulling it, I dunno about that, having never done it (sounds like it should work okay), but I use a couple of forks pulled in opposite directions to shred it. Works pretty well.

And after seeing that photo, I'm thinking I gotta make a pulled pork before the really cold weather sets in.

I read about the mixer idea and it seems it is a common way to do it but i opted for the dueling forks method this time around.

Sent from my Nexus 7 using Tapatalk

That picture certainly has me salivating.

The only problem with your picture is it makes the pulled pork I made in the slow cooker yesterday look bad. I wish I had a smoker.

Wow Kealia good Job. Looks so delicious, I wish I could smell it though my computer because I'm sure it does smell and taste good. I love smoking meat and like eating it even better. I have 2 smokers and have done quite a bit this summer but not as much as I have done in the past or would have liked to have done.
I think I'll do some ribs next weekend.

duff wrote: The only problem with your picture is it makes the pulled pork I made in the slow cooker yesterday look bad. I wish I had a smoker.

Duff, A slow cooker isn't a bad thing at all and you can make some really good pulled pork with one.
What I've been doing lately is smoking for 3 -3 1/2 hours on the smoker with Apple and Hickory and then putting in our slow cooker to finish it. Good smoke flavor without having to worry about undercook/overcook and drying it out...works good for me.