MacKenzie Posted March 29, 2018 Report Posted March 29, 2018 (edited) ... take 15 hours to cook. I put it on at 8:30 AM and took it off at 11:30 PM. Pulled. Very tasty but a tad on the dry side. I can fix that.;) Another taste this morning and the pulled pork is not dry and it is even tastier than last night.:) Those potatoes are the little ends from my cut fries of yesterday. Edited March 29, 2018 by MacKenzie 5
Aussie Ora Posted March 29, 2018 Report Posted March 29, 2018 Yum looks good Mac .I just do a collar but 6 to hrs Outback kamado Bar and Grill 1
MacKenzie Posted March 29, 2018 Author Report Posted March 29, 2018 Thanks, Aussie. That little butt sure took a lot longer than I thought it would. I was beginning to think I was never going to get to bed. 1
Bruce Pearson Posted March 29, 2018 Report Posted March 29, 2018 Mac what did you do to make it not dry?? I looks yummy by the way. 1
amusedtodeath Posted March 29, 2018 Report Posted March 29, 2018 Nice looking roast, Mac. Did you cook that fat side down? There's plenty of smart folks out there that like it that way, but I prefer the fat on top when I do a butt roast. Some people will argue this, but I think the fat does, to some extent anyway, melt down through the pork helping the moistness factor as it cooks. Kind of like the debate on which way to cook brisket. (I cook that fat side up also) What was your final temp? Is that some kind of jam or jelly you added? Looks very interesting! 1
MacKenzie Posted March 29, 2018 Author Report Posted March 29, 2018 (edited) Bruce, I think that when I pulled it a some of the moisture evapourated. I didn't do anything to moisten and it is fine this morning. amusedtodeath, this little butt was in a box of pork I bought and it had the bone removed and the most of the fat was on the top side, you can see it in the pix under the string. I didn't put a thing on the meat. That is sour cherry jam on the toast.:) Edited March 29, 2018 by MacKenzie 2
MacKenzie Posted March 29, 2018 Author Report Posted March 29, 2018 It's a wrap. Using my Lebanese Mountain bread, sauerkraut relish, grainy mustard, mayo, lettuce, a little smoked cheese and a splash of Tony'd hot sauce. It was delicious, I put it under the broiler just for a few seconds. 2
Bruce Pearson Posted March 29, 2018 Report Posted March 29, 2018 Sourkrout relish that sounds intriguing that wrap looks delicious.
tony b Posted March 29, 2018 Report Posted March 29, 2018 Nice!! Am honored that my hot sauce was worthy of one of your sammies, MacKenzie!! 1
MacKenzie Posted March 29, 2018 Author Report Posted March 29, 2018 It is the other way around, Tony. 1
