Pulled Pork for beginners, by a beginner.

Recipes and cooking tips for Chops, Sausages, Ribs
Posts: 19
Joined: Fri Jun 12, 2015 6:10 pm

Re: Pulled Pork for beginners, by a beginner.

Post by DaveZ » Sat Oct 10, 2015 10:05 pm

Tried this one for the first time today, turned out not too bad, perhaps just a little dry in the outside parts of the meat. Just after some pointers on what to do differently next time. I used a boneless pork fore quarter roast and a packet BBQ rub. I started it in an aluminium tray but part way through ditched the tray as I found the temp in the tray was a lot lower than the grill ~85C when the grill temp was around 120-130C. I removed the meat after around 12 hours of cook time when the internal temp hit 92C, wrapped in foil and rested for only around half an hour, then pulled. Overall happy with the result, but always keen to improve. Cooked on a Green Mountain JB and Hickory pellets.


Posts: 8
Joined: Wed Jul 01, 2015 7:48 am

Re: Pulled Pork for beginners, by a beginner.

Post by spclst69 » Sun Oct 11, 2015 7:53 am

Watched the sun rise this morning.

My dragon is sitting at 125c with a 2kg forequarter in it (couldn't get neck for less than $18kg.....)

How often should I spritz?

Made pizza dough, its about to go in the fridge for 36 hours and be ready for dinner tomorrow night.

Posts: 2
Joined: Fri Jan 13, 2017 7:28 pm

Re: Pulled Pork for beginners, by a beginner.

Post by parker2004au » Sun Jan 15, 2017 9:25 pm

Thanks for the tips, everyone in this thread, used this as a guide for my first [semi] pulled pork, and first snake - 3kg pork shoulder, no bone.

Had a bit of an issue with my snake which resulted in a higher temp needed to time it for dinner time but it still turned out pretty well.

Used the rub in the original post except no slap yo mumma. Spray was just apple juice. I didn't get much bark on it, I know I didn't get much rub on it which was one of my downfalls.

Definitely a learning experience & I'll have a lot better idea what I'm doing next time.
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