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Thread: Pulled pork

  1. #1
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    Pulled pork

    So I had some real shitty pulled pork this past weekend at a "smokehouse" restaurant in WI. Their brisket was good, not great but good. The pork had no flavor except smoke. No rub as far as I could tell.

    I'm not a "smoker" purist and would rather make great tasting food then follow the rules. I use a rub based with brown sugar and paprika with a whole bunch of other spices, and smoke the shoulder long enough to get the smoke flavor in the meat. It makes its way to the crock pot then and is finished off in a non traditional wine which will remain nameless. Everyone who has ever tried it has said it's the best pulled pork they have ever had. An hour into the smoke and an hour to go before she makes her way to the crock pot and finish off while I'm asleep.
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  3. #2
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    You definitly have the right idea. I basically do the same thing and everyone raves about it. I mix up a rub called "magic dust spice rub" , Cook it for about an hour on my stick burning reverse flow smoker that I built . I take it off the smoker and put in the oven on a sheet pan , covered with foil at 200 degrees for another 6 hours . Then pull the pork and mix back in all the juice thats in the sheet pan now. Juicy, smoky, flavorful, yum.

  4. #3
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    Care to share the recipe? And wine?
    I haven’t done pork in a while. Doing a tri tip tonight on the CC.
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  5. #4
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    Thread Starter
    Nothing real special about the rub.
    1/2 cup dark brown sugar
    1/4 cup paprika
    As far as the rest of the spices a lot of that is to taste. Start with 1 teaspoon of each and add or subtract as necessary.
    black pepper
    kosher salt
    onion powder
    garlic powder
    chili powder
    cayenne pepper
    cumin
    cinnamon
    As far as the wine in the crockpot it should be apple flavored. I've used straight apple juice before and I believe the sugar in the juice gives the meat a funky taste.

    Hickory smoke at 170* for a couple hours and finish off in the crockpot on low maybe 4-6 hours. Pull it from the pot and let it sit an hour covered with foil. After I pull it, I like to mix in a little bbq sauce although it's not necessary. How much depends on the size of the roast. Maybe 1-2 cups. Just enough to give it some bbq flavor.

    I threw mine in the crockpot at 10 last night and pulled it off at 6 this morning.
    Last edited by 2sac; 10-04-2020 at 01:04 PM.

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  7. #5
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    How much vino goes into the crockpot?
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  8. #6
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    Thread Starter
    Quote Originally Posted by desert guy View Post
    How much vino goes into the crockpot?
    However much you don't drink during the preparation.

    1/2-3/4 bottle.
    Officially, Down for the count

    YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET

    I know enough to know, I don't know enough
    Why is it that those who complain the most contribute the least?
    MONEY CAN'T BUY HAPPINESS. POVERTY CAN'T BUY ANYTHING

  9. #7
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    Quote Originally Posted by 2sac View Post
    However much you don't drink during the preparation.

    1/2-3/4 bottle.
    So this is from the second bottle?

    Sent from my SM-G965W using Tapatalk

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