BloodyPinkChanel
149789
2352
98
Slathered pork with yellow mustard, injected with rub and apple juice, added more rub to outside
Rub applied
First time doing pork belly. Removed skin and cut into cubes
Added rub to these as well
Finished the ends in cast iron with added sauce I made. I used a high sugar and honey sauce to get that carmelized crunch
The pork shoulder after a thirty minute rest. Didn’t come out with the bark I expected.
It shredded nicely and had good flavor!
1993f150
So hungry right now...+1
FerrousBuehler
Oh I wanna smack that ass!
KingCornish
bladewing2016
On one side... You can go to hell for posting this. On the other side... Thank you, I needed this
xtraa
Oh you little sweetie toothie
MarkusZ91
fuuuuuuuuuuck, should not have seen this late at night and hungry..
LanceCorporalBadger
So... do you deliver?
WalterSobchaksWorldOfPain
Your sauce recipe
SaintCuntyMcFuckOff
Herecomesjohnny
woah that's a lot of fat dude
WonderBrick
I came
ImOldGreggAndIDrinkBaileysFromAShoe
mrjrmy
Those burnt ends. Thank you for sharing.
flyingmonsters
Recipe for both???
ozzycats
No recipe?
jaymckool
This looks how sex feels
Colcunillingus
Anybody else blow your load the moment you laid your EYES ON THAT SWEET SWEET CANDY MEAT?!
kinghupahjoop
did you not post the part of these going into a wood fired pit, that's how they get burnt
myotherusernameisalreadytaken
BALLi0
You are what u eat ?
Vacationdad
Bacon Burnt ends are the effing shit
Cereaza
All ends should be burnt ends. Pulled pork pales in comparison to burnt ends.
gridener412
I'll have one order of that please
Silbonito
@OP would you mind sharing the recipe? That looks amazing
PenicilliumCamemberti
I want it too, if anyone has it!
rabbitzero
mikeemoo2071
Having taken delivery of a quarter pig last night I might just be favouriting this
Sevakhart
That shit better get in my belly
daguq
Usually, it is shit when it comes out of the belly, but hey, who am I to judge your appetites.
KnowerOfNothing
Quaxx
Is butt pork what I think it is?
vuickb6
Actually no, it's part of the shoulder. It's higher up on the shoulder so it has more yummy fat.
chucknasty
I think the applied juice is why you didn’t get he bark you wanted. Too much liquid.
CongratsYouAreHereNow
johnny applied seefd
BloodyPinkChanel
Thank you, you’re right. The bark was amazing and then when we wrapped it, I sprayed it too much. Should have just left it alone.
vuickb6
What did you cook it on? The foil is why the bark was soft. Why did you wrap it anyways?
AliitOriShyaTalDin
Wrapping it speeds through the stall, but usually softens the bark. It can cut the cook time by up to 40% though.
vuickb6
Agreed, was just weird that he complained about the bark when he wrapped it. I never do, just crank up the heat if it stalls too long.
AliitOriShyaTalDin
I've been wrapping my brisket, but I think I'll try without next time, I've been separating the point and the flat anyway so it cooks 1/2
definitelynotawolf
I’d suggest using dry mustard powder instead
AliitOriShyaTalDin
I second this, I don't bother with anything but a light coat of water before applying the rub, and dry brine 12 hours before cooking.
vuickb6
Dry brine or die! I forgot to rub my meat one time and didn't realize it until 4 hours in. Came out great so I do it every so often now.