Pulled Pork

[derek]

Had some time to kill yesterday so I smoked a 4 pound pork, no bone. The rub and BBQ were both home made. Smoked with apple wood for about 8 hours at 225 degrees. The last hour I slapped on the sauce to make a nice bark.

The rig, heating with side box.

I just like this picture

Bark forming

Check out the smoke ring

Almost time to eat

 

[cvm4]

Man, I think it's time for breakfast now :grin: Looks hella good!

 

[jmatkins]

That looks awesome!

 

[RonC]

looks perfect, awesome job

 

[Boston Matt]

That gets a two-syllable "Damn!" Looks beautiful... :thumbsup:

 

[Moro]

Looks bloody tasty, mate! Now I need to have breakfast with pork!

 

[Fidel]

That piggy did not die in vain:drool:

 

[pearl]

Mmmm, If you weren't 3000 miles away from me you would probably have a very hungry guest this afternoon. :headroll:


-Pearl

 

[CWS]

Now that is beautiful.

 

[Angry Bill]

That is beautiful... Makes me want some!

 

[Shmear]

Damn... that looks WAY to good and i do bet that it WAS great!
Oh-oh... Time to eat, my stomach is eating me alive already.

 

[derek]

Next Saturday I'm making a 9 pounder, some ribs and some jalapenos poppers for my bday party. If any one is in the area let me know!

 

[bballbaby]

Good looking pork there. Nice work.

 

[jwintosh]

nice!!

 

[tubaman]

I had the smoker going all day today. I had a nice pork tenderloin, a pork butt and a turkey in there. Just pulled them out awhile ago, YUMMY!!!!!!

 

[smokinafuente]

OK, now I'm hungry!! I have to wait till Saturday for some pulled pork. Were doing 5 shoulders at the Herf!

 

[indyrob]

That's nice looking Derek! I have the same grill but haven't added the side box yet. I plan on getting it at the end of the season.

 

[unfairtoast]

Wow. Can I do that on my George Foreman?

 

[Kurtdesign1]

That look fantastic...
The only way I've ever done pulled pork was in a crock pot. I use a bone in shoulder and slice down to that bone to create an herb pocket. Put a little packet o' goodness in there (Thyme, Tarragon and a little rosemary). Tie the pork back up & let er rip for 8 hours. Some smoke would be awful nice though.

 

[tazbigdog]

Looks great. Just needs a fine cigar and a 25 year old single malt to make it complete.