First of all, my thanks to the forum and Pork 101. It was the foundation for my pulled pork today. Started with a small Pork roast from Costco. They bundle three of four of them together, of course. Two pounds, three oz. I used the 101 mop recipe to brine it. Put the pork in a gallon freezer bag, poured in some mop, added water to cover and let it sit overnight for eight hours. In the am, I patted dry, rubbed down with olive oil then rubbed with John Henry Nedra D's rub. Smoked with two oz hickory starting at 225. I eventually raised the temp to 300 to get it to 197 degrees. At the end I had the oven at 300 and my probe said HI. I backed it off as it was overkill. I'll start at 250 next time. Took eight hours.
Wife made her cole slaw recipe. (light mayo, red wine vinegar, spenda, celery seed and a little mustard.) add a hand full of peanuts.
I made the 101 sauce but oops! No apple juice.
I used Ketchup,and juiced a half orange instead. The pepper flakes I used were some we picked up in New Mexico several years ago. Good flavor and medium heat, also added some Smoked paprika and some onion flakes. I know it sounds odd maybe but it was a very nice and quite tangy. I think I slipped some extra vinegar in there.
Didn't plan that well, forgot the buns so we split a big bagel and did open face.
That said, it was REALLY GOOD!. The meat was very smoky with excellent flavor and quite a bark on it.
Just by itself, the meat was wonderful. Smokey, full of flavor, Just a tad dry at the exterior bark. I loved it.
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