Sunday smoked a Pork Butt and Ribs. Rubbed the Pork Butt down with basically Salt, Pepper and Garlic Powder.
After I separated all of the meat from the bone and fat I added very little Cumin, light Salt and Pepper to it.

Tonight I am going to make sandwiches with it and I would appreciate any recommendations so far as additional seasoning/spices and what sides to put on the sandwich like onions, jalapenos, Banana peppers or???





After I separated all of the meat I heated up the juices and put the meat back into it.

That sure does look delicious.

I'm always a fan of a vinegar based cole slaw with pulled pork. Recipe depends on the amount of cabbage I'm using but the ingredients I add are red wine vingegar, dash of apple cider vinegar, little bit of grey poupon, salt, pepper, and garlic powder. I don't have an exact recipe but I add a little more of each of those until I think it tastes good. Let it sit in the refrigerator for 1-2 hours then drain off the excess liquid and season to taste.

You could try your version of a comeback sauce for it if you don't want bbq sauce. Maybe throw in a little extra chili paste or something to give it a kick.

Also make sure you get some good buns for those sandwiches. The Hawaiian rolls are always a home run.

I prefer basic pulled pork, just like you are showing, maybe a little non-sweet vinegar based sauce to make a bit of a binder or moisture. My wife likes to add some type of sweet BBQ sauce, like Sweet Baby Rays Original.

growing up, we smoked a lot of pork roasts like you, pulled the bone and sliced instead of shredding or pulling. Once it was down to the smaller leftovers, a little sauce to bind things back together similar to pulled pork these days.

Mix in Head Country original with your meat.Make patties and caramelize on flat top.Serve on Hawaiian buns toasted on flat top. Top with a apple cider vinegar slaw mix with just a dash of caraway seed added

Remember hatch chili peppers are available this time of year.

There you have Tennessee puled pork. Pure greatness.

Somebody we know has a great slaw recipe.

And I thought it was something I came up with!

That looks great!

Damn that looks good Stub

My favorite is lightly mixing in a cumin heavy vinegar based BBQ sauce. Add some pickled red onions. Toast a hawaiian bun and put it all together.

Winning.

That looks awesome!! I have one in the freezer waiting for a smoke bath.

I am going to attempt my first tomorrow.

Don’t be afraid, it’s a very forgiving piece of meat.

Yes it is, good luck and post some pics!

What temp and how long per pound do yall usually smoke them at?

250°F-275°F for a stick burner. 225°F for a pellet grill.

Don't pull for time. Pull when the internal temp is around 200°F

I’m gonna start pulling mine at 190°. The last 2 couple pulled at 200° were a little dry.

Never checked the temp,. Know its perfect when the shoulder blade pulls out easily.

Thanks folks for all of the suggestions
I ended up toasting some good hamburgers buns, added diced onions, Jalapeno slices and some BBQ sauce and it was very tasty.
Yep no pictures for it was not picture worthy.

However I did use some for breakfast this morning and it was pretty darn good. Seasoning was Red Pepper, Garlic Salt, Pepper, Onion, Cilantro, Louisiana hot sauce.

I’ve never gone by temp, I smoke until I can pull the bone with 2 fingers. Then wrap and rest.

Looks great Stub.