Pulled Pork, and a Sunrise.

10Sep13_DSC1606Woke up to another beautiful, sunny, cool morning today. This is a view of the sunrise this morning, viewed as we sat and had our morning coffee on the side deck.  Life is good.

Thought that I would make some pulled pork this week.   For pulled pork I usually use pork butts, but since part of our pig is two large un-cured hams, I felt that it would be a good idea to smoke one, and make ham from the other one.  The ham I am smoking weighed in at 17.5 pounds with the bone.  I left the bone in as it is simply easier than deboning.  It also may be good in beans after the bone is smoked.  10Sep13_DSCF1778

I did a simple rub of salt and various spices such as chili powder, garlic, cayenne pepper, and other such items, and let it sit for a day.  At 7 am Monday, I put the ham in a preheated smoker at 204 degrees, with 4.5 hours of smoke using hickory and cherry wood.  Today at 7 AM the roast was sitting at 169 degrees.  I took the roast out of the smoker, wrapped it tightly in aluminum foil with 1.5 cups of homemade chicken stock, and placed it in a 225 degree oven.  I figure it should take another 4 – 6 hours to reach 190.  I will then cover the pork with towels and let it sit for 4 – 8 hours, or at least until dinner, when we will have the pork with homemade dinner rolls.

As for taste; When I transferred the pork a bit accidently fell off – great taste!

10Sep13_DSCF1774We also had our first taste of the pig yesterday in the form of pork chops.  Misty made a marinade and cooked the chops in a cast iron skillet.  As with the beef, the chops were extremely moist and flavorful, and quite tender too.  Absolutely nothing like even the best store bought pork. 

In other news:  We are still cleaning and clearing the land in preparation of rototilling, fence building, and chicken coop building.  Hopefully, some of the building will happen this year.  Hopefully……

UPDATE:  6:52 PM, Tuesday, 10 September 2013 – The pork reached 190 degrees at 1:30 PM.  I took it out, leaving it in the foil, and covered it with multiple layers of towels.  We unwrapped the pork at 6:00 PM and proceeded to pull it. 

The pulled pork turned out wonderfully.  Tender, very very tender actually, flavorful, and considering the cut of meat, moist.  I knew going into this project that the pork would be dryer than when using a butt, and though not as moist, it was not dry. 

Below is what it looks like.  Want some?  Come visit!

10Sep13_DSCF1782  10Sep13_DSCF1784

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