NC Pulled Pork

[rodneylenton]

Repost from the first post in this section, a 9lb butt I BBQed for some pulled pork, some slaw with red and yellow sauce

Before / After / Pulled ready to eat
http://i130.photobucket.com/albums/p264/lenton5/readyforthesmoker.jpg
http://i130.photobucket.com/albums/p264/lenton5/ReadytoPull.jpg
http://i130.photobucket.com/albums/p264/lenton5/LetsEat.jpg

[mideastbusa]

Thats whats up,NC style!

[rodneylenton]

Hey Spring Lake How's it going around there lately?
Didn't know anybody was so close, well tak it easy and maybe run into one day

Rod

[SouthernTrendKill]

Nice western NC style!

[TRZ Motorsports]

Nice, I made my own version that Ill be doing at the Orlando race in October! 2 8 lb butts, brined in a vinegar / water / spice mixture for 24 hrs, slow cooked for @ 5 hours, and some homemade slaw on top of it all. Good stuff!

[Eric Williams]

Where can I find some of this in the Charlotte/Mecklenburg area?

[race9899]

Man if your going to show pictures you should have to provide the Recipe

[SouthernTrendKill]

Where can I find some of this in the Charlotte/Mecklenburg area?

Carolina BBQ on Tyvola (Near the Mens Club) is always a good choice. They smoke it on site and you can watch them do it.

[david gray]

Man if your going to show pictures you should have to provide the Recipe
x2 that looks good:smt118

[rodneylenton]

Race9899
You are right so here it is it is lenthly I will give you all the recipe for the rub, finishing sauce, mustard sauce and slaw.
I will break it down in to seperate replys

The Dressing for the Cole Slaw
Ingredients: 1 1/2 cups White Vinegar
1 cup Cider Vinegar
1 1/2 cup Sugar
6 Tbsps. Dry Yellow Mustard Powder
2 Tbsps. Celery Salt
2 tsps. Ground White Pepper

Instructions: Place all ingredients into stainless steel saucepan. Bring to a boil mixing well. Turn off fire and let cool.

Cole Slaw Mix
Ingredients: 3 heads White Cabbage (sliced thin)
8 ozs. Green Pepper (julienne)
8 ozs. Red Pepper (julienne)
8 ozs. Red Onion (thin slice)
12 ozs. Carrots (julienne)
1 cup Peanut Oil
2 tsps. Celery Salt
2 1/2 cups Cole Slaw Dressing (recipe above)

Instructions: Toss all ingredients together. Let stand one hour and serve.
This make a whole lot, and to honest I never really like slaw till I tried this one, and than once you put it on the sandwich:p
OH YEA

[rodneylenton]

Here is the finshing sauce and dipping sauces (since I like to dip the sandwhich not put it on it).
Finishing Sauce by SoFlaQuer
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Warm the Vinegar up enough so that it dissolves the Sugar well. Then add the remaining ingredients
I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.
Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands

Now the finishing sauce will of course will be to taste so maybe put some meat to side and try it in case not everyone likes it

Smoky Barbecue Sauce
1 cup Apple Cider Vinegar
1 cup Ketchup
1/2 cup Ketchipotle (chipotle ketchup)
3 Tbsp. Brown Sugar
1/4 tsp. Salt
2 Tbsps. Yellow Mustard

Instructions:
This sauce is to be put on before serving not basting or mopping
Mix all ingredients together and simmer for 10 minutes in a sauce pan.


SoFlaQuer’s Carolina Mustard Sauce
¾ Cup Yellow Mustard
¾ Cup Red Wine Vinegar
½ Cup White Sugar
3 Tbsp. Dark Brown Sugar
2 Tbsp. Butter
2 Tsp. Salt
½ Tbsp. Worcestershire Sauce (Lea & Perrins)
½ Tsp. Soy Sauce
½ Tsp. Tabasco Sauce
1 ½ Tsp. Course Ground Black Pepper
1 Tsp. White Pepper

In a medium saucepan, combine ingredients, stirring to blend. Bring to boil, then lower to simmer for at least 30 minutes. Let stand at room temperature 1 hour before serving.

TIP: I use a handheld upright blender at the simmer point to really give it a good blend and aerate the sauce. It makes for a much “smoother” finished product!

[rodneylenton]

And finally the Butt recipe with Spicy Rub and how I was first insructed to BBQ it, really simple just takes time, kind of lenthly recipe and instructions but well worth it.
First recipe with brief instructions than below is better explination
ENJOY
Smoking the Pork Shoulder
Ingredients: 8 lb Pork Butt or Picnic)
Spicy Rub (recipe below)
Barbecue Sauce (recipe below)

Instructions: Rub the pork butt generously with spicy rub and inject with what you like. Wrap tight in plastic and refrigerate overnight. Remove pork from refrigerator and smoke pork butt for 10-12 hours at 225 degrees or until the internal temperature of the meat reaches about 200 degrees. Shred pork by hand and place into bowl. Cover with smoky BBQ sauce. Toss and serve. May put in 170 degree oven to keep warm.

Making the Spicy Rub
Ingredients:
1/4 cup Dark Brown Sugar
1 cup Paprika
1/2 cup Celery Salt
2 Tbsps. Granulated Garlic
1/2 Tbsp. Mustard Powder
1/2 Tbsp. White Pepper
1 tsp. Cayenne Pepper
2 tsps. Ground Thyme
1/2 tsp. Salt

Instructions: Sift all ingredients into bowl. Mix well.

Now a more detailed sequence

When I get ready to do my favorite pork shoulder recipe which is basically a nice pork butt rubbed down real good rub which and smoked with a good dose of oak and some apricot or peach or some other fruit wood. (take the time to find some good wood for this, somtimes can be hard to find certain chunked wood in some areas. For the base fuel I use the Royal Oak Wood Chunks NO BBQ BRIQUTES and DEFINATLEY NONE THA INSTANT LIGHT STUFF!!!!

I like to find a piece of meat that has lots of good fat marbling.
This keeps the meat moist in the smoker and guarantees some excellent flavor.

I always rub the pork shoulder down with a light layer of French's yellow mustard to help the rub to stick better throughout the smoke and apply about 1/2 to 3/4 cups of rub to the outside of the meat being careful to massage it into every nick and cranny.
Note: the mustard will lose its flavor during the smoking and will only leave a nice brown crust so you need not worry that your pork will taste like mustard.. it won't.

Allowing your meat to come to room temp before it goes on the smoker? Cold meat attracts creosote like a cold glass attracts condensation on a hot muggy day

Prepare the smoker as you normally would to maintain a 225 degree temperature and lay the pork shoulder on the rack for the long smoke.

Place the meat in the smoker, fat side down. I don't flip butts as it interferes with bark formation. Fat side down helps protect the meat if you have a temp spike.
After the meat gets over 100F I spray it every hour with a 3 to 1 mix of apple juice and Captain Morgan’s Original spiced rum;)

Pork shoulder cook time can be figured at approximately 1.5 hours per pound so a 8 pound shoulder will require about 12 hours in the smoker. If you are using propane, electric or charcoal then you can stop smoking it when it reaches about 140 degrees since it should be suitably smoked at that point.. feel free to keep smoking if you are a seasoned smoker and know how to do it without oversmoking the meat.

When the meat gets to about 165F, double wrap it in Heavy Duty aluminum foil. Put some of your spray of choice in the foil to help braise the meat. At this point I usually stop making smoke unless there are other things in the smoker that need the smoke. (You can finish cooking from this point on in the oven set at 250F if the weather changes or you want to save smoker fuel.) Continue to cook until the internal meat temps gets to 195-205F. Remove the foiled meat from the cooker and wrap it (still foiled) in a couple old bath towels and put it in an insulated cooler to rest for at least an hour before you pull it.
(I have found the longer you leave it in the cooler the more tender(the more the connective tissue breaks down)it is to pull.
I have left it in there almost 3 hours before, and it was still hot to the touch.
These are recipes shrared with me, tweak them as you want, but as is are good.
MAKE SURE TO CHECK THE 2 PREVIOUS POSTS FOR SAUCE RECIPES TO USE WITH THIS.

Rod

[TRZ Motorsports]

http://www.trzmotorsports.com/images/forums/porkbutt.jpg

Not to hijack your thread..., but nice recipe, similar to mine. I think I might try your spice rub on it next time, thanks! I don't have a dedicated slow cooker yet though so had to set my weber charcoal (and wet hickory) grill for indirect cooking. Cooked these in about 5.5 hrs.

[rodneylenton]

TRZ
Yea I used my old weber for years, especially for turkeys and hams.
Fact is I got a smoker before lasy christmas, got set up on that one though.
Wife says here is a early christmas present (just after turkeyday) just one catch, yep put it to use, LOL
It is a Charbroil Bandera. Seems to work good considering I just started smoking. (on hold for awhile till I get back in country)

Off the sbuject TRZ awhile ago I ordered some 70 Nova A arms and complete rack kit, and the pieces looked great, thanks

Rod

[seth]

Pork butt recipe lookin good! I go to an internal of about 185-190ish before I take it off then let carryover do its thing for about 20 minutes before pulling.. just cooked 2 butts today, did em real slow though, they were in there for a good 8 hours. Thanks for sharing the sauce and slaw, gonna try it out

[brianmag]

Where can I find some of this in the Charlotte/Mecklenburg area?
Macs Speedshop..... I believe it is in Cornelius..... good stuff!!!
http://www.macspeedshop.com/

[TRZ Motorsports]

TRZ
Yea I used my old weber for years, especially for turkeys and hams.
Fact is I got a smoker before lasy christmas, got set up on that one though.
Wife says here is a early christmas present (just after turkeyday) just one catch, yep put it to use, LOL
It is a Charbroil Bandera. Seems to work good considering I just started smoking. (on hold for awhile till I get back in country)

Off the sbuject TRZ awhile ago I ordered some 70 Nova A arms and complete rack kit, and the pieces looked great, thanks

Rod

Thanks!
We'll get a smoker one day. Maybe we'll just make one, we keep talking about it... but right now its not a priority!

[Eric Williams]

Macs Speedshop..... I believe it is in Cornelius..... good stuff!!!
http://www.macspeedshop.com/
Dude, I just sent this to my wife in Charlotte. She asked me why would I send something about food with a picture of a guy taking a huge dump!! Phucking HILARIOUS!!! I owe you dinner and a six pack, LOL.

[brianmag]

Dude, I just sent this to my wife in Charlotte. She asked me why would I send something about food with a picture of a guy taking a huge dump!! Phucking HILARIOUS!!! I owe you dinner and a six pack, LOL.
i'll be in huntersville( 20 min north of charlotte)at the end of august or the beginning of september. lol

[Oldsmoduck]

Aight dude, this one has me hook line and sinker. Ive been wanting to do some pulled pork and i got 2 - 5lb pork loins in the fridge right now in your rub. i made the mustard sauce and holy chit that stuff smells yummy, reminds me of the same stuff a bunch of oldtimers used to make that used to cook ribs at a VFW post up in ambler PA where i worked years ago, your stuff smells exactly the same except they put crushed red pepper in it.. It seems to be the same sauce ur making and they used it as their their mop/finish sauce.. I also made the other finishing sauce you have and thats it.

Im curious to see how the mustard sauce tastes without the red pepper, and if you want that extra kick, i can see why you dip your sammich in your finish sauce.. Excellent, im looking forward to this one.

[seth]

you're using pork loin for pulled pork??

[rodneylenton]

Yea I have to adjust recipes for the kids, and the wife is not a real spicy foods person, but she is slowly learning to like it:eek:

[Oldsmoduck]

you're using pork loin for pulled pork??

Sorry i meant butts.. could you use a loin if you wanted too?

[seth]

Never tried, it would be a waste of a good cut of meat. I'm no food expert but I don't think it would survive cooking that long but honestly I have no basis for that statement :)

[BIG POPPA]

Basically the butts are pork steaks(dark meat if you will) and the loin is pork chops(shite meat). I always use butts but this weekend I am doing whole 10 lb. loins but wrapping them in bacon and foil for a while to keep them juicy. We'll see how it comes out, but it won't be like pulled pork. I have done the small tenderloins and they are gone before they are served so these should be good.

[david gray]

made the pulled pork last weekend. It was worth the time it takes.(12 plus hours). I like the mustard better than the BBQ sauce. All in all a great recipe.

[rodneylenton]

Yea I like the mustard sauce more than the red sauce also, and the time involved can get long, I just start around mid night the night before and try not to start drinking till daylight:p:drinkers: okay mid morning.
If you have the time I believe the the longer you keep it wrapped in the foil an towles the more tender it is. The longest I have left it in the cooler was about 3 hours (took a nap) and it was still very warm when I pulled it. (I think I mentioned that in the begining)

[david gray]

i finished up around 1 AM. started late. so I wraped it, and put it in the cooler while i slept. 7 hours. in the morning, the meat was still hot to the touch when pulling.