They had pork picnic roasts on sale the other day so I said what the heck lets make some pulled pork and here you have it.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/PIC2.jpg)
Got all pumped up then a good rub down with some Caralina Treet
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/PIC3.jpg)
Then some rib rub.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/PIC4.jpg)
Flipped over and another shot of the rub.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/PIC5.jpg)
In the smoker after 4 hr Hickory cabnet temp set at 220 F.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/PIC6.jpg)
Here is the drip pan half full, 2 cans beer, of liquid and goin to catch all the drippins. Bed time now, in the mornin refill the drip pan and do chores.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/PIC7.jpg)
Well this one took a wile, 26 hr total.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/PIC1.jpg)
FTC the pork and put the pan of those most excellent drippins in the fridge to let the fat become solid, discard the fat and you end up with some good stuff. It was a long day all is done and so was I, bed time. In the mornin I pulled this outta the fridge and pulled the pork, it was still plenty hot.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/PIC8.jpg)
The pork pulled fine nice and tender.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/PIC9.jpg)
Then added the drippins back to the meat.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/PIC10.jpg)
Now its time to enjoy the fruits of my labor.
Nice post, how many pounds was that picnic?
I didn't think a picnic would pull that well; maybe the 26 hours :D Looks real good OU.
Kevin;
The picnic was just over 11 pounds.
Arnie;
I was expecting some of it would be pulled and some be sliced but when I got to takin the separate hunks of meat off the bone they all were plenty tender so I just kept pullin.
Not one hunk was too tough to pull.
I love my Bear Claws
Quote from: OU812 on April 15, 2010, 09:50:07 AM
I love my Bear Claws
I guess I'll have to break down and get those.
I just ordered a pair as we speak.
Pulled Pork looks great. I have yet to use CT as a slather for my pork. I guess I might have to try it next time.
Think I'm going to try this once my bear paws come in. I'll do a little experiment using the stuff CRG sent me to compare the Carolina Treet against the Target brand Archer Farms Carolina-Style Barbecue Sauce.
Them Bear Claws make short work outta any thing your pullin.
They work great to pull a roast outta the roaster too.
Quote from: OU812 on April 15, 2010, 10:14:42 AM
Them Bear Claws make short work outta any thing your pullin.
Here kitty, kitty ;D ;D Just kidding.
I got turned onto CT from this forum. Now my daughter also buys it by the two half-gallons. Good stuff and we don't run short :D
You would think the CT plant would need to build on a new wing just to supply the demand from the forum and there family and friends.
Here kitty, kitty. Good one. ;D
Looks great OU!! Not a post I should be looking at while I'm sitting here hungry thinking about what I want for supper. I can guarantee I can't pull one of those off in an hour.
Nicely done OU!
10.5
Bet you could steam some of those beer and cheese bratwursts and finish on the grill in less than an hr.
Quote from: Batman of BBQ on April 15, 2010, 01:55:08 PM
Nicely done OU!
Thanks, the picnic turned out better than I thought it would.
Quote from: OU812 on April 15, 2010, 01:59:34 PM
10.5
Bet you could steam some of those beer and cheese bratwursts and finish on the grill in less than an hr.
Had some of them for lunch.
Quote from: Tenpoint5 on April 15, 2010, 02:13:20 PM
Quote from: OU812 on April 15, 2010, 01:59:34 PM
10.5
Bet you could steam some of those beer and cheese bratwursts and finish on the grill in less than an hr.
Had some of them for lunch.
Got any of that brisket left?
Quote from: OU812 on April 15, 2010, 02:56:35 PM
Quote from: Tenpoint5 on April 15, 2010, 02:13:20 PM
Quote from: OU812 on April 15, 2010, 01:59:34 PM
10.5
Bet you could steam some of those beer and cheese bratwursts and finish on the grill in less than an hr.
Had some of them for lunch.
Got any of that brisket left?
I barley had enough to make sammies for work Monday night. We got it covered now Momma is going to slice up some kielbasa, pan fry it, through in some garlic and herb sketti sauce and make sketti with garlic bread. Sounds good to me!!
Smoking a butt tomorrow - first one. I do not have the bear claws. What is the best way to pull it apart?
Quote from: DTAggie on April 15, 2010, 09:03:15 PM
Smoking a butt tomorrow - first one. I do not have the bear claws. What is the best way to pull it apart?
Large forks. Fingers. Friendly dogs - naw that won't work.
Looks interesting. What was your final internal temperature? I don't go to high with picnics, so I generally will slice or chop.
Quote from: Habanero Smoker on April 16, 2010, 02:53:59 AM
Looks interesting. What was your final internal temperature? I don't go to high with picnics, so I generally will slice or chop.
I was shootin for 190 F but it was gettin late so I pulled it out of the smoker at 186 F FTC over night then in the mornin I took outta the cooler and pulled.
When I unwrapped it it just fell apart and the bone pulled out with no resistance at all.
Got 2 more of these babys in the freezer, goin to do the next one like a roast and serve with mashed taters and gravy made with the drippins.
I am sort of confused here. I was under the impression that a pork butt, boston butt, pork shoulder and the picnic were all the same cut of pork, Am I wrong?
Quote from: SnellySmokesEm on April 16, 2010, 06:17:36 AM
I am sort of confused here. I was under the impression that a pork butt, boston butt, pork shoulder and the picnic were all the same cut of pork, Am I wrong?
Yep. ;D
The pork butt, boston butt and pork shoulder are the same and come from the upper part of front leg, the picnic comes from lower part of the leg between the shoulder and the hock.
Quote from: OU812 on April 16, 2010, 06:28:01 AM
Quote from: SnellySmokesEm on April 16, 2010, 06:17:36 AM
I am sort of confused here. I was under the impression that a pork butt, boston butt, pork shoulder and the picnic were all the same cut of pork, Am I wrong?
Yep. ;D
The pork butt, boston butt and pork shoulder are the same and come from the upper part of front leg, the picnic comes from lower part of the leg between the shoulder and the hock.
OK Thanks OU for clearing that up for me. :)
Nice job, damn that makes me hungry
I have shied away from tryng to pull a picnic but I am going to try it now
Picinics are always way cheaper than butts around here
Quote from: oakville smoker on April 16, 2010, 07:08:07 AM
Nice job, damn that makes me hungry
I have shied away from tryng to pull a picnic but I am going to try it now
Picinics are always way cheaper than butts around here
This picnic was only $.99/lb couldnt pass it up, picked up 4 of them.
The first one went into some sausage, this one was pulled, duh, the next will be a roast.
Still kickin around what to do with the last one, kinda thinkin of makin it into a picnic ham.
Daughter # 2 scored on two for $.59/Lb a couple of months ago. I got one :D
Made this and it came out good. http://www.nytimes.com/2008/01/02/dining/021mrex.html?_r=4&pagewanted=print
Quote from: ArnieM on April 16, 2010, 08:44:05 AM
Daughter # 2 scored on two for $.59/Lb a couple of months ago. I got one :D
Made this and it came out good. http://www.nytimes.com/2008/01/02/dining/021mrex.html?_r=4&pagewanted=print
It seems as if that page requires a membership to open... ???
Quote from: ArnieM on April 16, 2010, 08:44:05 AM
Daughter # 2 scored on two for $.59/Lb a couple of months ago. I got one :D
Made this and it came out good. http://www.nytimes.com/2008/01/02/dining/021mrex.html?_r=4&pagewanted=print
You made the New York Times? ;D
Nice job on the picnic.
I have got them to 1/2 pull and 1/2 chop.
Wonder what would happen with a turbo cooking?
So much to do and so little time.
Welcome back CRG
I was expecting the same thing, 1/2 pull and 1/2 chop but it kept fallin apart on me so just kept pullin.
Turbo cookin might make it all chopped pork, aint nothin wrong with that.
Quote from: SnellySmokesEm on April 16, 2010, 08:55:32 AM
Quote from: ArnieM on April 16, 2010, 08:44:05 AM
Daughter # 2 scored on two for $.59/Lb a couple of months ago. I got one :D
Made this and it came out good. http://www.nytimes.com/2008/01/02/dining/021mrex.html?_r=4&pagewanted=print
It seems as if that page requires a membership to open... ???
Sorry about that. I probably signed up years ago and forgot about it. Here's the text:
January 2, 2008
Recipe: Pernil
Time: At least 3 hours
1 pork shoulder, 4 to 7 pounds (or use fresh ham)
4 or more cloves garlic, peeled
1 large onion, quartered
2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ancho or other mild chili powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Olive oil as needed
1 tablespoon wine or cider vinegar
Lime wedges for serving.
1. Heat oven to 300 degrees. Score meat's skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.
2. Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.
3. Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.
Yield: At least 6 servings.
Arnie,
That paste sounds mighty tasty, gonna try it on a hunk of deer loin I've been itchin to smoke/cook.
Thanks buddy.
Quote from: OU812 on April 16, 2010, 11:07:12 AM
Arnie,
That paste sounds mighty tasty, gonna try it on a hunk of deer loin I've been itchin to smoke/cook.
Thanks buddy.
No problem Curt. I'll be curious to see how the venison comes out because it's so much leaner than the pork. Maybe a little added fat?
My butcher gave me a container of his onion-flavored lard the other day. The stuff is to die for - literally ;D
I'm thinkin, give the loin a good coverin of the paste then a bacon weave.
Got me wantin the loin more now than the ribs I was goin to cook this weekend.