50 pounds of pork is a lot for me

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Diva Q

Executive Chef
Joined
Nov 10, 2006
Messages
3,379
Location
Barrie, Ontario
Working on pork today. Lots of it (well at least for me)

50 lbs of pork butts and one tenderloin went on earlier.

I injected using oct_97 own injection recipe:

4 cups apple juice
· 1/2 cup Worcestershire sauce
· 4 tablespoons cider vinegar
· 2 tablespoon dry mustard
· 4 tablespoon brown sugar
· 3 bay leaf
· 6 cloves of garlic
· 2 teaspoon ground ginger
· 1 teaspoon cayenne (I sometimes use Hungarian Paprika)
· 1/2 teaspoon ground cloves (the secret ingredient)

Now not being a huge fan of cloves I asked for his advice and subsequently cut the clove amount in half.

We just finished dinner:
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I must say this tenderloin was one of the most flavorful due in large part to the injection.

These are still cooking away:

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There are 4 butts just a tiny bit over 50 lbs. I am amazed the WSM can handle that much woohoo.

I expect them to come off about 1am.

Thank you John for an amazing recipe. Your advice is also appreciated.
 
Diva that looks awesome!
Is that some kind of slather on the butts or just the rub.
(My eyes are getting bad :oops: )
 
Thank you all.

Before anyone thinks I served that with ketchup :roll: it is a Chipotle BBQ Sauce chutney that I made. Basically a simple BBQ sauce with some fruit always tastes good with the pork.


Well it is a slather.

I like the slather a lot and I am not foiling them. It works for me. I just need to get the piedmont pan built then I won't have to worry about the water and hopefully build a better bark.

1 of the butts are for pulled pork chili for the weekend and the other 3 are going to be shredded vac sealed and frozen for a family occasion.
 
Finney said:
Diva, It all looks good.
That injection looks close to one I got from a BBQ friend a good while back. I may have to revisit it, or use this one soon.

Bill?
 
Nice cook Diva!....... that sure is a FULL WSM!!!!!

The shake & bake chicken I had for supper just doesn't do the trick after seeing those butts! thanks.... now I'm hungry again. :(
 
Jody said, "You can smoke 50 lbs at a time? In our little smoker? Then we wouldn't run out so soon!"

Our 2 refrigerators' freezer compartments won't store that much! I can't afford $500 for a freezer right now! (I gotta stop reading the forums out loud.)

Nice cook, Diva. That plate of food looks great. :)

--John 8)
 
well a few minutes ago my thermometer woke me right up.

So off I went to check on them.

Very happy to note all of them were between 194-197 F

So I just took them all off and brought them in. Best bark I have ever had so far.

Nice snack at 1 am LOL.

I foiled them over and put them in the oven to pull in a couple of hours


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That all looks terrific Diva, way to go.

The basting sauce and a vinegar sauce are from the mod on another forum. Both are in my post of Feb 10th in the sauce thread.
 
oct_97 said:
That all looks terrific Diva, way to go.

The basting sauce and a vinegar sauce are from the mod on another forum. Both are in my post of Feb 10th in the sauce thread.

Can't find bbq sauce recipe, only the injection recipe.
 
Thank you all ! I am going keep the slather and sauce to myself. I am going to use them both next year for comps.

I still think that with the piedmont pan I would have had more bark.

Going to have to get those pans and get it built.
 
Nick Prochilo said:
[quote="oct_97":2p9qez2q]That all looks terrific Diva, way to go.

The basting sauce and a vinegar sauce are from the mod on another forum. Both are in my post of Feb 10th in the sauce thread.

Can't find bbq sauce recipe, only the injection recipe.[/quote:2p9qez2q]

This is all I have Nick:

Here’s a couple of sauce recipe’s from the moderator of another forum. I use the first as an injection sauce with butts and sprinkle it on the butts while pulling.


Smokin Okie's Pulled Pork Baste & Serving Sauce
(makes about 5 cups)

4 cups apple juice
1/2 cup Worcestershire sauce
4 tablespoons cider vinegar
2 tablespoon dry mustard
4 tablespoon brown sugar
3 bay leaf
6 cloves of garlic
2 teaspoon ground ginger
1 teaspoon cayenne (I sometimes use Hungarian Paprika)
1/2 teaspoon ground cloves (the secret ingredient)

Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.


Vinegar Mop for Pulled Pork (Also called an Eastern Carolina Sauce)

2 cups cider vinegar

1/2 cup brown sugar (packed)

2 tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules)

2 tablespoon red pepper (crushed)

1 teaspoon cayenne (I've also used Hungarian Paprika)

Don't need to cook this sauce, just combine, let sit overnight. Put this on your Butt, it'll go wild.
_________________
John
 

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