PORK BUTT

[-Z-]

last saturday at midnight i put on 4 half bone-in pork shoulders and cooked them for 12 hours at around 250* yum yum. i try to let the meat rest in a cooler at least one hour before dis-assembly that way it is almost cool enough to dig in and tear it apart. after 12 hours you can just pull the whole thing apart with your hands easily.

i also cooked a bone in pork loin the pork loin i put on at about 6 am cooked for about 4 hours until the internal temperature is 140* take off the grill and put it a cooler until right before it is time to eat, at least 1 hour. i have left meat in a cooler for several hours before cutting it work great. when you cook to 140* the loin meat remains very juicy and tender

for preparation i put a dry rub of salt, pepper, granulated garlic, granulated onion, cayenne pepper, cumin and paprika i also take a paring knife and make slits approximately 1 1/2" apart and insert thin slices of garlic.

IMG-20110731-00045.jpg

IMG-20110731-00046.jpg

[Tudizzle]

tasty!

[Doc]

looks damn good...i've been eating a lot of pulled pork sammiches lately, trying to beat the heat a bit but the mercs sittin at a cool 78 and the humidity snapped so i'm gonna light the barrel and fire up my 7lb sirloin