View Full Version : More Pulled Pork

11-10-2013, 12:22 PM
Got a couple pork shoulders to cook today, in my UDS barrel

The shoulders.


Injected with apple juice, seasoned up and ready.


Loaded up the basket with 1 large bag Kingsford, with chunks of cherry layered through the load.


Went in the UDS at 9am, running at 300. Target time 8 hours. We will see. More to follow.

11-10-2013, 02:57 PM
Six hours in, temp holding rock steady. Almost there, 170-175.

http://i192.photobucket.com/albums/z100/skhardwoods/Ugly%20Drum%20Smoker%202013/IMG_3756_zps6517d489.jpg (http://s192.photobucket.com/user/skhardwoods/media/Ugly%20Drum%20Smoker%202013/IMG_3756_zps6517d489.jpg.html)

11-12-2013, 01:28 PM
Pulled pork sandwiches! Looks goooooooooo-ooooooood!

11-12-2013, 08:53 PM
My new UDS barrel cooks pork like I never could before. it turns out great! That crispy brown fat tastes like bacon.

We had some of the pork, hot from the cook, served on warm flour tortillas, with some Guacamole sauce, or some corn-black bean salsa. Sunday night we had it on slider buns, with some Carolina Red sauce drizzled on and topped with my wife's cole slaw. I have to say that is my favorite way to eat pulled pork. Makes an awesome sandwich. God bless the pig!

11-12-2013, 09:22 PM
Looks great, Steve!

What was the weight on those shoulders? I still want to try some other white meat on my smoker, but if it's too much mass I think the temps won't get high enough.


11-12-2013, 09:40 PM
Pulled pork sammies! Best ever, if you don't know what I mean, make friends with a fat guy who has a smoker and you will be a believer.

11-13-2013, 07:57 PM
those chunks of shoulder were just under 5lbs each, bone in. The rub is real simple, Salt, black pepper, onion powder, garlic powder, and some smoked paprika. I run the UDS at 225, but if holding temp for a long cook is difficult, thats no problem. Just smoke them at low heat(under 250) for as long as you can, then put it in a oven at 225-250 until it gets the color you like, (or hits 160-170) then foil it and take it to 205.

The bone should pull out with little effort, and a probe should pass thru like a knife thru warm butter. That's probe tender, and its ready to shred.
Here's the recipe for the Carolina Red sauce. It's a thin sauce heavy on the vinegar, and helps to cut the rich fatty taste of the pork. You can put it in a squeeze bottle, and let your guests apply it to their own taste. It's pretty black or white with it, people love it or hate it, but I think its really compliments a thick sweet sauce, (molasses/brown sugar) and is perfect topped by some good cole slaw.
I like those mini slider buns, or some good old Wonder Bread, piled high and sauced and topped as described. The young guy that works for me, ( and dates my daughter), came over for dinner. I've never seen one person eat so much pork.

Carolina Red
1 cup apple cider vinegar
1/3 cup ketchup
1 tbls brown sugar
1 tbls red pepper flake
1 tsp sea salt
1/2 tsp cayenne pepper

Combine, refrigerate for overnight. I strain it, then bottle it up. Gets rid of the seeds, no clogging the squeeze bottle tip


11-13-2013, 08:40 PM
Thanks for the detailed recipe!

I'll give it a shot,