Mike, get yourself a little apple cider vinegar and add in flaked red
pepper and some salt. Let the cider sit for a couple or three days to
pick up the flavor of the pepper, then sprinkle it on your pulled pork
just before eating. When butt is done right, the first bite should taste
like it has butter on it. If you want a true Carolina touch, I suggest
taking some of the pulled pork and serving it on a hamburger bun, topped
with some cream-style cole slaw.

Nonny

Mike Avery wrote:
> Sunday I finally had a day to tend the pit.... and I made my first try
> at pulled pork. Not having had pulled pork in parts of the country
> where it is cherished, I wasn't sure what I was getting into.
>
> I didn't use a rub, I just salted and peppered the butt. It went into
> the smoker about 11:00 AM, and I tried to keep the smoker temperature
> between 225 and 250F. It got down to 210 a time or two, and up to 300 a
> time or two. It's amazing how fast a fire can get hot. I'm still
> learning how to control the fire. I used aspen because I haven't found
> a source of hardwood, and because it is a relatively slow and clean
> burning wood.
>
> Around 11:00 PM the 3 1/2 pound butt finally got to about 195F. The
> bone was loose, though not as loose as I'd have thought it would be.
> Next time, I start earlier.... this time, bed was calling.
>
> I took the meat to the kitchen, and it shredded very easily. The meat I
> tasted had a nice smoke flavor, but was otherwise pretty bland. I was
> expecting more of an in-your-face smokiness... it was in there for 12
> hours after all! The chicken that shared the pit for about 3 or 4 hours
> was much smokier, and the country style ribs I do there are usually
> smokier. Is this a matter of surface area, with the roast having less
> surface area for the amount of meat than either the chicken or the
> country style ribs?
>
> Yesterday, I did some reading and found that many people will toss the
> meat in a vinegar and cayenne pepper mix, and heat it long enough for
> the sauce to thicken and the meat to re-heat. I did that, and made a
> sandwich with some of the meat. Dinner was another sandwich, only I got
> some cole slaw for the sandwich. A really nice blend of flavors and
> textures.... I understand why folks in the southern Atlantic coast like
> these so much.
>
> Still...I'm wondering about the next step. Should I have used a rub?
> Was the meat largely on target with
> the amount of taste and smokiness? Does anyone have a suggestion for a
> different sauce?
>
> Thanks,
> Mike
>

--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.