re: Preferred liquid for pulled pork?

You're thinking too far in to it. If he puts the butt in the oven he will get pulled pork. That's all he was saying.

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Oven = electric smoker. You’re on track for what you expected to produce.

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Minus the smoke flavor and smoke bark, you will get pulled pork by setting your oven at 275 and letting it cook for 10 hours.

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What? The smoke flavor and smoke bark make electric smoker pulled pork vastly different (and tastier) than an oven. Not equal. At all.

I ran by Publix last night for a fried chicken family meal. Pork was on sale, so I snagged a smaller one. Going to cook it in the Dutch Oven this afternoon. I'll snap some pics along the way and update tonight on how I do it.

I use an Apple juice/apple cider vinegar combo (2.5:1) in my pan when I pull my butts for wrapping. Sometimes I will occasionally use tart cherry juice.

Here it is going in.



Didn’t realize this one was cut and tied when I bought it. Turned the burner on medium and after I scored the fat cap I gave it a short sear on all sides. Took the pic before I put some rub on it. I had Bad Byron’s Butt Rub on hand. Shook some on all sides as I was flipping it to sear it.

I did use a little Apple cider vinegar since several in here mentioned that and I had a bottle. Think I used too much, even though I just poured a little to cover the bottom. Into the oven on 350 for about 45 minutes, then lowered it to 275 and let it go a few hours. I checked it about 4-4.5 hours in and it was still firm. Let it go another 90 minutes and it was falling apart. Here it is taken out of the oven.



That’s what I mean by too much liquid, and why I usually don’t use any. I had maybe a half cup or 3/4 of a cup in there. Next time I’ll barely use any. They usually are moist enough just with the fat content.

After I drained it and pulled it. We used a little sauce. Well, myself and daughter didn’t use any. My wife used a ton. It is always a little more mushy than smoking it and you don’t get any bark. But for something that takes 5 minutes to prep and just pop it in the oven, it is good. I prefer smoking a big one but the prep time and dealing with setting up a snake on my Weber takes longer than 5 minutes.

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Whoever invented that Mrs Meyers brand of soaps is probably richer than Mark Cuban. My wife restocked every soap in the house with that stuff. And it looks like yours did too.

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She's moved on to some direct sale stuff her Aunt turned her on to for hand soap, but we did go through some of that for a while. At the beginning of the stay at home orders in Alabama, I was looking for some Pine-Sol. WalMart was out, and I bought a big thing of the Lemon Verbena scented all surface concentrate. Yeah it was more than twice as much as Pine-Sol, but she loved the smell of it and I've had to buy that since then. But a little goes a long way with it. We mainly use it to clean the kitchen counters, as you can see they are ancient Formica. But it works better than anything else we've used. And doesn't smell like a cleaner.