Hot and Fast Pork Butt for pulled pork.

[Aawa]

I was hungering for some pulled pork for dinner, but I got a late start.  Went to the store and picked up a 8lb pork butt in the morning so hot and fast was the cook method. 

Rubbed it with salt, pepper, garlic powder, Lawry's season salt and cumin.   Fired up my 2011 performer with coals on both side and cherry wood.  I had it up to temp at 350 degrees at about 930AM.


The sweet blue rolling out.


After about 4 hours the bark was the color I wanted.  I spritzed with apple juice and foiled it up and put it back into the kettle.  Pulled it off at about 230PM when it passed the bone wiggle test.


At about 445PM i went and pulled the pork and reintroduced the fat.  I finished the meat with an Eastern Carolina Dip.  Vinegar, turbinado sugar, salt, crushed red pepper.


And my sammich with the platter o pulled pork in the background.


The hot and fast pulled pork came out nice and tender and moist as if I did it for hours on end at 225 degrees.  Except it took me about 5 hours to do an 8lb pork butt.  Nothing like a good pulled pork sammich to make the storm that came out of nowhere seem bearable.  Thanks for looking.

[Duke]

Great job, now pass one this way.

[Kilted_Griller]

Fantastic looking pulled pork!!

[1911Ron]

That looks great!

[Chasing_smoke]

Looks awesome! Man I want a pork sandwich right about now!


"my kettle is more powerful it will do almost anything."

[Craig]

Looks great! Pass me a plate, please!?

[edhead35]

If it works it works. Looks great. As with any of the long cook meats, cook it perfectly, or cook it forever.

[tek4dr]

Looks good there Aawa! I need to get my pics up from my butt smokin on sunday.

[javahog2002]

Wow I bet that was great.  I need to try that East Carolina Dip.  I guess I can google it.  Can you post the recipe ?  Is it very hot ?  I know that hot is all relative.

I bet the handle is one of Marty Leaches masterpieces.  What is engraved on it ?

[1buckie]

Nice!!!

Sharp Lookin' Cookup !!!!

[Aawa]

Wow I bet that was great.  I need to try that East Carolina Dip.  I guess I can google it.  Can you post the recipe ?  Is it very hot ?  I know that hot is all relative.

I bet the handle is one of Marty Leaches masterpieces.  What is engraved on it ?

Yeah the handle is from Marty Leach.  I have 3 of his handles, 1 for each of my performers and 1 for my UDS.  They have Sublime on them since my friends call my deck Awa's Sublime Smokin Deck.

Recipe for Eastern Carolina Dip
4 cups apple cider vinegar
1-2 tablespoons sugar (I dont keep regular sugar in my house so I use turbinado sugar)
pinch of tablespoon salt
As much crush red pepper you can stand.


I mix mine in a old spaghetti sauce bottle my roommate was going to throw out.  I make it normally the week before I do a cook and each day I shake it up at least once.  I use just enough dip to give the batch of pulled pork the slight tang from the vinegar so I normally have leftover dip.  The left over dip I let sit till my next pulled pork.

For a vinegar based sauce I make what people call shack sauce.  I use it in place of hot sauce for the most part.  I like it on left over pulled pork.

1 1/2 cup apple cider vinegar
1/4 cup water
1/4 cup hot sauce (I use franks)
1 tablespoon paprika
1 tablespoon black pepper
1 tablespoon kosher salt
2 tablespoons yellow mustard.