Pork butt

[Trail Blazer]

Ok last week at the nucore cookoff I came in 14 th on pulled pork . It was the first time I've cooked it at a cookoff . I am not a big pork eater so I need to practice . Today I am going to cook one with peach instead of Apple that I used last weekend . I will post pics along the way

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[Trail Blazer]

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[Trail Blazer]

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[cowboydon]

Looking great so far

[ChileFarmer]

OK looking for the finish. Coming along nice. CF

[Trail Blazer]

Maybe its just me but pork is bland are u supposed to add seasoning after you pull it apart ?
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[RangerJ]

Its not just you, its most of us raised in Texas who, at a "BBQ" ate brisket as we grew up. You can add seasoning, most add as sauce to help the flavor.

The color on your pork looks nice. Most everyone I know injects pork with something, you can find tons of info on the internet. Then, when foiling, you need to fill that foil with a similar concoction.

You will have to decide if your going to pull or slice / chop as there are different temps for each. This could be dictated by the sanctioning body.

Like any comp meat, practice, practice, practice.

My corporate and military travels had me in living and travelling through almost every state. While it may seem bland, I can only provide guidance my son in his youthful wisdom told me and I have found to be 100% accurate. "Dad, when you get outside of Texas, eat the pork".

As much as we struggle to cook pork, the rest of the country ( with a few exceptions) struggles to cook a decent brisket.

Good luck!

[Trail Blazer]

I guess i need to try more pork out of Texas. My hang up with cooking pork for a comp is if u use a sauce such as Sweet Baby Rays then that judge may think hmm thats just how i make it at home and if it taste like mine it must be good . oh well i guess that will be my rant for now . And as with anything practice is allways the best way but i don't like pulled pork . At least with Brisket even my worst one i enjoyed eating

[Que'a Syde]

for pork u need a good injection..i use a combo of applejuice and a few other liquid things that play well..also are u using a Rub? and if so what are u using as a binder? arr u brining or marinating the pork b4 u cook it at all? Pork is a pretty blank canvas..and if u feel its bland kick up the s[ices and get u a good injection recipe..that will get ur flavor deep in there..as for a finishing sauce...good pulled pork..after pulling and saucing...u wont be able to tell its sauced by look...alot of people like a Vinegar based sauce..or mustrd based to give the pork a little kick..hope it helps...