Pull Pork Sandwich, Sauce Not Included

[John McLaughlin]

Pull Pork Sandwich, sauce not included. I cooked the pork at 235 for approximately 12 hours and then rested for 3 1/2 hours. Instead of a sauce I sautéed mushrooms with roasted red peppers and greek peperoncinis topped with diced spicy pickle and a red onion and smoked cheddar. The hand cut fries were air fried in Phillips air fryer. It was different but very very tasty.

 

[4link]

I see your pulled pork and raise you one boneless pork shoulder. Smoke for 4 hours, raise temp to 185* for 4 hours and then tin foil with 1/2 cup of apple juice and finish it off at 215* for 4 hours. no resting, tear right into it!

 

[John McLaughlin]

It looks great however i do have a question: where is the Bark? ?

 

[4link]

My family doesn't care for bark much so we foil it. I love the bark but i get over ruled by the rest of the family.

 

[John McLaughlin]

Boy do I understand that. So many things I don't cook because I would be the only one to eat it

 

[veedubtek]

Pork should never be cooked to time, and always allowed to rest. That's the only way to effectively render all the fat. I.T. of 203-205, and at least 2 hours rest, preferably 3-4. If I go to Sam's, I buy a case (8 butts), they take anywhere from 10-14hrs each. If I'm in a pinch, I go to Publix (and pay more than double the price) and for some reason, they always take 20-24hrs each. If I go to the "local" butcher, they're silly cheap, but considerably more fat content and I usually run them to 208 or so and rest for up to 8 hours to achieve the same results.

 

[John McLaughlin]

Pork should never be cooked to time, and always allowed to rest. That's the only way to effectively render all the fat. I.T. of 203-205.

I agree temp is very important when cooking butts. I normally pull mine between 190 and 200 and allow it to res at least an hour and more if the allows. I also found like brisket each butt cooks differently and will take different times to reach temp