Pulled pork

[Winger Ed.]

Sweet Baby Ray BBQ sauce.

I thought that was just a Southern thing.
I didn't know we exported it.

There may yet be hope for you people up there in those unexplored frozen territories.

[AlaskaMike]

I thought that was just a Southern thing.
I didn't know we exported it.

There may yet be hope for you people up there in those unexplored frozen territories.

Heck, we have Sweet Baby Ray's up here in Alaska! It's our goto BBQ sauce in my house.

[MaryB]

The last time I made pulled pork was for deer camp this past fall. Used two slow cookers, a couple of McCormick seasoning packets, couple of cans of beer and Sweet Baby Ray BBQ sauce. Everyone loved it and it was dead simple

Probably not as good as you folks can make but good enough is good enough.

We use jacketed bullets too. We are just Heathens!!

Smoked pulled pork on a pellet smoker is super easy and almost foolproof... just watch the internal temperature. I use a wireless thermometer but a $20 wired probe type works too, I just went thru to many of them when I catered BBQ. No longer cater but the smoker gets used weekly... These work well and last okay and at $45 don't break the bank https://www.thermoworks.com/dot/ I am lazy in my old age, wireless lets me sit inside int he AC and monitor pit temps LOL I have the Thermoworks SmokeX 4 channel wireless thermometer

[T-Bird]

Didn't know y'all needed AC in Minn!

[Winger Ed.]

Didn't know y'all needed AC in Minn!

Probably so.
I've heard it gets up to 50 a few days a year in the Summer.

[BLAHUT]

Probably so.
I've heard it gets up to 50 a few days a year in the Summer.

Yaa does that a few days in the winter also OH you meant above zero

[dale2242]

Sweet Baby Rays is my go-to bottled BBQ sauce here in Oregon.
They also make the best teriyaki sauce in case no one knows it.

[MaryB]

Probably so.
I've heard it gets up to 50 a few days a year in the Summer.

I wish! Can spend weeks above 90...

[ElPistolero]

I think it'd take me about a month of hanging out with you for me to weigh about 700 pounds.

LOL! Winger: I am new to this thread, but find myself in close brotherhood to your methods and seasonings. I'm a born Texas, thus must love beef bbq, but my North Carolina wife enlightened me on "pulled" and vinegar some decades back.
Best regards to you for a "delicious" thread and a couple ideas I may add to my kitchen or, with your permission and attribution, my published cookbook.

[ElPistolero]

... But it was easier to get forgiveness than permission.............

Again LOL!
My first encounter with this phrase was when I worked with Admiral "Aunt Gracie". COBOL Lives!

[MaryB]

LOL! Winger: I am new to this thread, but find myself in close brotherhood to your methods and seasonings. I'm a born Texas, thus must love beef bbq, but my North Carolina wife enlightened me on "pulled" and vinegar some decades back.
Best regards to you for a "delicious" thread and a couple ideas I may add to my kitchen or, with your permission and attribution, my published cookbook.

My pulled pork sauce is 50/50 cider vinegar/ketchup with red pepper flake to taste. Bring to a simmer, turn heat off and let it cool in the pan, can use or fridge at this point.

[LenH]

My friends who are BBQ purist, get onto me because I will smoke a butt roast or picnic roast for six hours over charcoal fire. I try and keep the heat
around 225 to 250. At that point it will hold no more smoke. I will wrap it in foil and finish it in the oven, usually over night. They wil fall apart with ease.
Wood of choice is apple and pecan.

I am a fan of Head Country seasoning and especially the Head Country Apple Habanero BBQ sauce. I will stock up when I visit my brother in OKC.

[Winger Ed.]

Best regards to you for a "delicious" thread and a couple ideas I may add to my kitchen or, with your permission and attribution, my published cookbook.

Heck yeah. I want to spread stuff like this around like Johnny Appleseed did.

I do it myself with things too.
Since I have no shame---
When I see something I really like, I tell people I'm going to steal it, and tell everybody I thought of it myself.

[rockrat]

Been using Head Country BBQ seasoning for decades. Wife loves their regular sauce. I go by Crest Foods in OKC when I am down that way and they carry a Ghost Pepper BBQ sauce that is "da bomb". Not for the faint of heart or touchy stomach

[warren5421]

Will I'm heart broken the local owned DQ just stopped their $5 pulled pork sandwich, don't even make it anymore. I was home made not a mix and got to be to costly to make.

[Jim22]

My method is to cook the pork butt in a turkey roaster. Add apple juice and put it into a 225 - 250 degree oven for three hours. Remove from the oven and clean off excess fat. Roast then gets rubbed and cooked further in a smoker for a few hours on low. It will be falling apart. pull with a pair of forks and store in a container layered with your favorite BBQ sauce layered in. My wife loves it on flour tortillas.

A real Mexican taco stand will have condiments like salsa - red and green, pickled red onions, a mix of cilantro and chopped whit onions, blender guacamole, key lime slices, and some kind of cabbage slaw.

Jim

[MaryB]

My method is to cook the pork butt in a turkey roaster. Add apple juice and put it into a 225 - 250 degree oven for three hours. Remove from the oven and clean off excess fat. Roast then gets rubbed and cooked further in a smoker for a few hours on low. It will be falling apart. pull with a pair of forks and store in a container layered with your favorite BBQ sauce layered in. My wife loves it on flour tortillas.

A real Mexican taco stand will have condiments like salsa - red and green, pickled red onions, a mix of cilantro and chopped whit onions, blender guacamole, key lime slices, and some kind of cabbage slaw.

Jim

If you smoke it first then transfer to the crock pot/oven it will take up more smoke. The meat quits taking on smoke at around 145ish internal temps, smoking it past that just puts a tiny bit of smoke on the exterior

[farmerjim]

I have never eaten one that I didn't like. (even the ones I did myself)

[Winger Ed.]

I have never eaten one that I didn't like. (even the ones I did myself)

Dinner always seems to taste better when someone else cooks it.

[hc18flyer]

This may get me in trouble? Usually cook mine in my homemade smoker but? I wanted to try it in the instant pot? Cut 7.5 # into big chunks, removed excessive fat and bone. Rubbed with some rib rub I had, browned in a cast iron skillet, poured in a cup of chicken broth to get the good stuff out of the skillet. Added 1 tsp. liquid smoke, tablespoon of Worcestershire, 1/4 cup Apple cider vinegar. Cooked for 65 minutes, natural release for 20 minutes. 2 hours start to eating! Passed the 'Mom test too' ( pretty picky too)! The 3 butts I have to do in July will go into the smoker, but, the Instant Pot worked very well, quick enough to do for suppertime. hc18flyer