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  #21  
Old 07-18-2012, 01:48 AM
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Default Re: Pork Shoulder pulled prk

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Originally Posted by Les View Post
Thanks John - I will try that temp the next time. I am sticking with the water smoker until it's dialed in, it's incredibly consistent.
Hi Les, Be sure to brine it to maintain the juicyness (is that a word?) of the pork. I did not tent or wrap it in tin foil, because I like the crakling skin.
Good Luck
John
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  #22  
Old 09-07-2012, 05:08 AM
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Default Re: Pork Shoulder pulled prk

Your oven has impressive heat retention.
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  #23  
Old 09-07-2012, 07:20 AM
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Default Re: Pork Shoulder pulled prk

Very nice! I think the home made buns are the only way to go with pulled pork.
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  #24  
Old 09-14-2012, 04:12 PM
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Default Re: Pork Shoulder pulled prk

this one looks and sounds great!

will be giving it a whirl sooner rather than later.
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  #25  
Old 09-22-2012, 06:25 PM
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Default Re: Pork Shoulder pulled prk

well, I gave this a crack after making pizzas on friday night - why waste the heat?

Gotta say, this is a great recipe! very easy, and the results just blew me away.
Made some texas and Eastern N.C. style sauce, with coleslaw and freshly baked bread rolls. Amazing!
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  #26  
Old 09-23-2012, 05:40 PM
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Default Re: Pork Shoulder pulled prk

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Originally Posted by JoeyOz View Post
well, I gave this a crack after making pizzas on friday night - why waste the heat?

Gotta say, this is a great recipe! very easy, and the results just blew me away.
Made some texas and Eastern N.C. style sauce, with coleslaw and freshly baked bread rolls. Amazing!
Great Job! This is on our must do list, neighbors keep asking when the pulled pork will be made! Simple and fantastic to boot
Enjoy!

John
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  #27  
Old 10-17-2012, 04:29 PM
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Default Re: Pork Shoulder pulled prk

That pork looks fantastic. I decided yesterday to cook a pork roast in my wfo, I wanted a different taste. Was cooked in Dr. pepper, with chiplote peppers, S and P., 1 cut up white onion on the bottom and a little brown sugar. Oven was 350-400 and it cooked for 4 hours. Ran out of time. Was fully cooked and VERY tender. Pulled apart with a fork. I used a 6lb pork shoulder, bone-in. I used almond wood, fired it off earlier in the day and just let oven sit with door open.
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  #28  
Old 12-14-2012, 06:17 PM
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Default Re: Pork Shoulder pulled prk

Thanks Aegis!

I made your rub and the rolls - I put the roast in at 325 for five hours (had to remove the door for a while to get it back to 190 and let it stay there for 2 hours). Dropping temp isn't that hard to do when it's snowing outside. It wasn't a shoulder, just a wrapped roast. Came out perfect. I obviously cooked the rolls inside - I didn't build a double oven
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  #29  
Old 12-15-2012, 08:51 AM
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Default Re: Pork Shoulder pulled prk

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Thanks Aegis!

I made your rub and the rolls - I put the roast in at 325 for five hours (had to remove the door for a while to get it back to 190 and let it stay there for 2 hours). Dropping temp isn't that hard to do when it's snowing outside. It wasn't a shoulder, just a wrapped roast. Came out perfect. I obviously cooked the rolls inside - I didn't build a double oven
Great Job Les as always! Glad it came out so good! I have to admit making the rolls a couple of times with the indoor oven Yes, temp drops in winter are much easier!
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  #30  
Old 01-18-2013, 10:22 AM
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Default Re: Pork Shoulder pulled pork

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Well it has been 15 hours since the roast went into the oven. The oven temp is down to 220 degrees F I had left the door ajar for about one hour and knocked down the temp to 235 degrees F around 9am It is now 3 pm and time to remove the roast from the oven. It comes out with dripping in the pan and a beautiful crust on the outside. Roast temp. was 194 degrees F It was a short trip from the roaster to the cutting, eh, I mean shredding board. Starting to pull the skin off the pork just started falling apart! We shredded the pork added a bit of the rub and mixed in some barbeque sauce, put foil over the pan and back into the oven to keep warm so the hamburger rolls can cool.
Well this was a fantastic pulled pork! The neighbors had thirds! The buns were an excellent compliment to the pork!
WOW WOW WOW You have to try this recipe!!!

THIS is what im talkin about. This is the real deal. Good stuff man, looks amazing.
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