Howz about some Pulled Pork?

Started with 2 nice butts. Trimmed a little of the thicker fat off the top and scored it. Injected these guys with a mixture of cider vinegar and apple juice. 1 part vinegar to 4 parts apple juice with a tbl of garlic juice/oil added to it.


All rubbed up and getting ready for a overnight nap.

The next morning, on the grate at 10am along with some of most delicious beans you ever had on the bottom rack. I'll post a recipe for them later, but believe me when I tell you, if you serve them at your next BBQ, you be looked upon as a GOD!!!


Several hours in, looking pretty good. Foiled them when they hit an internal temp of 175 and let them go until the internal temp hit 205 degrees.


Smoker hummin away at around 235 give or take a few degrees. Smoked these with lump charcoal and Hickory chunks.

12.5 hours later, and a short rest period, this is what I ended up with.



Took the drippings that were in the foil and set that in the freezer to separate the fat. Tossed the fat and ended up with what is commonly referred to as "Liquid Gold". Just before serving, I made a fantastic vinegar based finishing sauce. If you never had pulled pork with a finishing sauce, you don't know what your missin. Pulled pork on a fresh bun with coleslaw and finishing sauce. WOW, thems some good eats right there.

When doing pulled pork, it's always a good idea to make more than you are going to eat at that time. Take what you don't eat and freeze it in family size portions. Makes a killer pork enchilada dish.