Pulled pork sandwiches today

[Wakey]

Sirloin tip from yesterday.

 

[3Ts]

Looks like one of those iGrill probes. I have the one that will handle 4 probes and has bluetooth to my phone. The phone app is really nice since it will graph the entire process so you can see how it's doing over time. The display the probes plug into will only display the current temp of which ever probe is selected. I gotta admit that my kids got me the probe and got the app on my phone. I'm old school enough that I would have stayed with an instant read thermometer.

So, all y'all that are really into smoking should have a temp probe that is left in the meat the whole time it's smoking. I find it helps me control the cooking much better. And one that has a cable so you don't have to let the heat and smoke out is preferred.

 

[shaeff]

Bumping this just because...

We had pulled pork for dinner last night. I made 15lbs on my Grilla Silverbac (pellet smoker) in late November for my FIL's birthday. I haven't been shopping lately and with the storm that just hit us needed a quick dinner. Any time I freeze pulled pork, I do so in serving size portions in smaller ziplock bags, then flatten them out for quick defrost, then pile them all into a larger freezer bag.

Pulled two out last night, a touch of olive oil in the cast iron skillet, dropped them in, and in about 10 minutes, dinner. Tasted nearly as good as fresh off the smoker after it's rest.

 

[Macinnis]

I find that when doing pork butts, while the meat is done at 165, I pull it at 180 or so...makes pulling it so much easier.

 

[shaeff]

I find that when doing pork butts, while the meat is done at 165, I pull it at 180 or so...makes pulling it so much easier.

I bring it all the way up to 203*. The bone slides right out, ya know it's done! A longer cook benefits a Boston Butt, gives more time for the fat and connective tissue to break down and tenderize.

Check out Awesome Simple Pulled Pork BBQ Recipe, Especially For the Beginner for more on that^ (if you can get past all the ads, but it's how he keeps the site free for us non-purchasing folk

 

[workinonit]

Agree, I don't even measure temperature when I cook a shoulder. It's done when I grab the bones and all I get is bone. Then you don't have to pull it.

 

[Seven Gables]

I'm a big fan of the pork shoulder also especially when our local Meijers runs them for .99/lb. hard to beat. Sometimes I'll do a combination Boston butt and chuck roast in the oven, excellent . Also wanted to say Shaeffs 203 degrees is spot on for your pork butt.

 

[shaeff]

I'm a big fan of the pork shoulder also especially when our local Meijers runs them for .99/lb. hard to beat. Sometimes I'll do a combination Boston butt and chuck roast in the oven, excellent . Also wanted to say Shaeffs 203 degrees is spot on for your pork butt.

I was at our local Hannaford a few weeks back, they had 6-8lb butts for $4-$6. I couldn't believe my eyes. I grabbed four (Needed two, then two for the freezer). I left some for someone else to enjoy. Now I run straight there every time I walk into the store. :rofl:

 

[3Ts]

I was at our local Hannaford a few weeks back, they had 6-8lb butts for $4-$6. I couldn't believe my eyes. I grabbed four (Needed two, then two for the freezer). I left some for someone else to enjoy. Now I run straight there every time I walk into the store. :rofl:

I was under the impression that you couldn't freeze a piece of pork that large. Do you do anything to special to freeze it (other than just putting it in a residential freezer?) How do you thaw it? Does this work the same way as a turkey?

 

[Seven Gables]

Sure you can freeze them , they come cryovac sealed (vacuumed sealed) . Thaw them in your fridge , open bag and I always rinse before seasoning and cooking