Pulled pork takes a long time...overnight, and makes a LOT of meat, so I don't make it very often. But I LOVE it, so I find reasons to make it. This time, I decided to do two small roasts, rather than one big pork shoulder. One butt (that's right, pork butt is SHOULDER, not pig heiny) I prepared with a traditional BBQ rub. I like the rubs made by Dizzy Pig, this one was Dizzy Dust, their all-purpose BBQ rub. The second butt I marinated in a jerk marinade overnight. I've used jerk marinade on grilled dishes before (chicken, fish, pork), but never on a low 'n slow smoke.
Friday night, I prepared the Egg for a low temperature cook, and the butts went on at about 9:30 pm...
...and here's what they looked like 14 hours later. Notice how much they shrink during the cooking process.
Meat in the morning light:
The butt prepared with Dizzy Dust came out great, as always. The jerked pork was also good, but didn't taste much like jerk. The long cooking process and the smoke seemed to kill most of the flavors I love from the jerk marinade (the herbs, the allspice and other spices, the heat from the habanero peppers). It tasted good, but wasn't really what I was hoping for. I think I'll stick to grilling jerked pork, and leave the smoking to the dry rubs.
We had a great time with the Mommy and Me group. I don't really feel comfortable posting photos of other people's kids to the internet, but here's one of Elly having fun on the preschool equipment.
I wonder what your neighbors were dreaming about all night while smelling that heavenly scent!
ReplyDeleteThey don't get to smell it. I have an elaborate contraption that traps and collects the smells. I bottle it and sell it as perfume. Why do women think the smell of flowers attracts men? Try pork.
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