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Pull Pork Sandwich, Sauce Not Included

John McLaughlin

Jet Boat Junkie
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Location
Ocean Pines Md
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Yamaha
Year
2011
Boat Model
SX
Boat Length
21
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.
 

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4link

Jet Boat Lover
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Location
alder lake,wa
Boat Make
Yamaha
Year
2007
Boat Model
SX
Boat Length
21
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! :winkingthumbsup"pulled pork 1.jpgpulled pork 2.jpgpulled pork 3.jpgpulled pork 4.jpgpulled pork 5.jpgpulled pork 6.jpgpulled pork 7.jpgpulled pork 8.jpg
 

4link

Jet Boat Lover
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Location
alder lake,wa
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Yamaha
Year
2007
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SX
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21
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

Jet Boat Junkie
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321
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Location
Ocean Pines Md
Boat Make
Yamaha
Year
2011
Boat Model
SX
Boat Length
21
Boy do I understand that. So many things I don't cook because I would be the only one to eat it:confused:[flag]
 

veedubtek

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Jet Ski
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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

Jet Boat Junkie
Messages
321
Reaction score
347
Points
127
Location
Ocean Pines Md
Boat Make
Yamaha
Year
2011
Boat Model
SX
Boat Length
21
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 [flag]
 
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