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Thread: Naked Pulled Pork

  1. #1
    Senior Member WolfeMan's Avatar
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    Naked Pulled Pork

    I haven't made pulled pork in a long time and wanted to try something a little different and more traditional. So while the weather was cooperatiing, I smoked a butt yesterday. I didn't add any seasoning, flavor came straight from the charcoal and cherry wood. Wanted hickory, but I did not have any.
    Put the pork on straight out of the fridge.

    Then I lit the smoker, I know it's opposite of most folks, but it's how I roll and it works for me.

    I wanted the pork done faster than normal and with no sugar or rub, I let the temps go. For a bit, temps were in the 335*-350* range without worrying about the sugar burning. This was an 8lb butt and it took right at 10hrs total.

    After a 30 minute rest, it's time to pull and eat!

    Very tender, very moist.


    And the bone is clean!

    I have made a lot of BBQ, a lot of different ways. THIS reminded me more of Eastern NC BBQ I grew up eating in NC than any I've made before. Probably, some of the best I've ever made.
    My sandwich with homemade slaw, homemade potato salad and homemade broccoli salad.

    Had to add plenty of Texas Pete and a glass of Crown Royal.



    Larry
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  2. #2
    wow, that looks good! pulled pork goes great w/pickled collard greens.

  3. #3
    Mmmmmm-that made my mouth water.
    Naked and pulled.....
    Seriously, those pictures should be in a food magazine.

  4. #4
    Could you send some of that by email?

  5. #5
    You know the pork should never be pink, it can be dangerous. It is a reasons the Jews and Muslims never eat pork.

    I love pork, I think it is the best meat, and I have two pork chops in the oven now
    TH 12, 43 years post

  6. #6
    Well, about being pink it might be because the animal wasnt hanged right before killing or not as long as it should to drain properly. Not eating this or that because of religion...not for me!

  7. #7
    Senior Member Cjt8's Avatar
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    Pink = the smoke ring. It's what we want in pork for sure.
    Nice job. Did you run that high temp the whole time?

    Cj

  8. #8
    Senior Member WolfeMan's Avatar
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    Quote Originally Posted by Cjt8 View Post
    Pink = the smoke ring. It's what we want in pork for sure.
    Nice job. Did you run that high temp the whole time?

    Cj

    CJ is correct, in this case the 'pink' is the smoke ring, which occurs through chemical reaction through the smoking process until the meat hits 140 degrees.

    With that said, pork, especially tenderloin and loin can be eaten medium rare, where it's pink with a hint of red/bloodiness and it's perfectly safe. Years ago, triginosis was the biggest fear of undercooked pork. But there hasn't been a case of triginosis in the US in many years.

    Pork tenderloin, loin, loin chops, etc. are safe to eat once it reaches 140 degrees. Though it may not be appealling to the eye, it will be moist and tender. If you cook either of these cuts past 160 degrees as my wife does routinely, you will have tough dry pork.
    Larry
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  9. #9
    That looks Sofa King good.What type of smoker do you use?

  10. #10
    Senior Member WolfeMan's Avatar
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    Quote Originally Posted by wheels09 View Post
    That looks Sofa King good.What type of smoker do you use?
    A simple but awesome, Weber Smokey Mountain!
    Larry
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