Week end pulled pork

HEB had their Butts on sale so I fired up the smoker and cooked a couple of them. I wrapped them in foil after smoking for 6 hours and finished in oven for another 3 hours till they hit 200°-205°. After pulling and discarding all fat that had not rendered out I incorporated the juices back into the meat that cooked out in the foil and added some of my home made pulled pork BBQ sauce.

My favorite. You done good.

Fine looking pulled pork!
I’ll be doing a pork butt this coming weekend. Doing some pre- opener meal planning.

I picked up one myself to cook on Saturday. On the smoker for 3 hours, then in the oven for 5 hours to get to 200°.
Sorry no picks. Pulled pork every night since, tonite was in tacos. Will freeze what’s left tomorrow in vacuum sealed portions.

That looks delicious!
Do you care to share your sauce recipe?

Looks great!

Carmelize some onions and make nachoes with it!

4 Cups ketchup
1.5 Cups Apple Cider Vinegar
Brown sugar, Molasses, Honey, Mustard, Red Pepper Flakes, Black pepper, Garlic Powder, Salt,1/2 cup of water. Bring up to a boil and let simmer on low for about 15 minutes. The first 2 ingredients are the only thing I usually measure.

You done REAL good.

Prepping the brine for a 10 pounder that will go on the smoker Sunday morning. Haven’t used the smoker in almost a year. Excited for some delicious food (and beverages)!

send me all the black part please

When y’all wrap it in foil and put it in the oven, what temp do y’all set the oven? I put my 10 pounder in the smoker around 11 am, but I know it will take too long to leave it in the smoker all day.

I put the oven around 300 degrees and take out of the oven when it gets between 200 and 205.

The bone will be lose.
Pulls right out.