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Pulled Pork for Easter

Discussion in 'The Okie Corral' started by Davegrave, Apr 4, 2010.

  1. Davegrave

    Davegrave Dapper Dan

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    Just for tbhracing.

    whole
    [​IMG]

    pryed open to expose juicy goodness (nsfw) :rofl:
    [​IMG]

    Pulled, using the 2 fork method
    [​IMG]

    Lightly sauced
    [​IMG]

    Rubbed it 2 days ago with chipotle and ancho chile paste mixed with brown sugar, spices and a half bottle of beer. Rubbed it and let it sit, rotating twice a day. Today I smoked it for about 5 and a half hours.
    Mmmmm.
     
  2. Marc1956

    Marc1956 CLM #66

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  3. okie

    okie GT Mayor

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  4. Slobberchops

    Slobberchops WTF?!?!?

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  5. packinaglock

    packinaglock John 3:16

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    Wow, now that looks great, Im still waiting for the wife to pull ours out of the oven.
     
  6. DEADLYACCURATE

    DEADLYACCURATE Senior Member

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  7. LoadToadBoss

    LoadToadBoss IYAAYWOT

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    Fixed pot roast. Had a 3 lb roast, seasoned and braised in my cast iron dutch oven. Threw in some fat-free beef broth, Marsella wine, onion, garlic, and mushrooms. Slow cook at 225 for 5 hours. Easter goodness after church.
     
    Last edited: Apr 5, 2010
  8. DEADLYACCURATE

    DEADLYACCURATE Senior Member

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  9. tbhracing

    tbhracing Senior Member

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    Awesome!!! Thanks for posting this!
     
  10. Jake Starr

    Jake Starr

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    Leg of lamb for Passover...
    Hebrew National hot dogs for Good Friday....
    St. Paul's Fish on Saturday....
    Country ham for Easter....
     
  11. Brian Lee

    Brian Lee Drop those nuts

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    What is it with pig meat on Easter anyway? Is it some kind of a "we're not Jewish" statement or something?

    Seems like we'd eat rabbits on Easter...... At least we eat the chocolate ones.
     
  12. community

    community Member

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    yummmmmmmmmmmmm oooooooooooooooooooo.
     
  13. LEAD

    LEAD

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    MMMM, sacrilicous
     
  14. Slacker

    Slacker Millennium Member

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    We had 3 racks of baby back ribs cooked in a WSM at 250 for 4.5 hours. I did them for my family and they loved them. NO leftovers.
    How did you get done in 5.5 hours? My last smoke on Boston butt was 16 hours with an 8lb butt. When done it was 190 degrees inside.
     
  15. Davegrave

    Davegrave Dapper Dan

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    You probly have a dedicated smoker that you keep at 200 degrees or so.
    I do mine in a barrel grill and don't have the time to tend it like I should, so temp gets up to 325 at times. I aim for 250 but it spikes when I add a fresh batch of charcoal.
    Higher average cook temp=faster dinner for me.
    Yours probly comes out better though.