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My wife and I had a hankering for a pulled pork pizza, so I grabbed an 8 lbs'r and a can of cocunut juice, and decided to do an overnight smoke.
After a maple syrup lather, I went half & half 3 little pigs KC CHamp & KC Sweet for the rub
Injected a butt w/ this awhile back. Decided to try it again.
Scored the fat cap, filled the channels in with brown sugar
After a couple mins on the smoker
Put it on at 8:30 pm Sat night. At 8 am the next morn it hit 165. I was running the Pitmaster iQue @ about 215 degrees
Nice color smoke ring. Great bark from the rub.
Big ass bowl o' pork
I picked up a jar of Blues Hog BBQ Sauce after several recommendations. It's a got a very unique taste. Much different than what my grocery store offers.
Check out the ingredients. A lot of common players, but then you see there's Anchovies, and Tamarind in it.
Laid out a pillsbury pizza dough, w/ just over a half cup of Blues Hog over the top
A healthy portion of mozeralla and pulled pork
450 degrees for about 10 mins, and here's the finished product
The pizza turned out great. Different than the last one I did like this. The blues hog has a stand-out taste of honey or molasses at first, then the pepper hits you at the end. Good stuff! I love some SBR's, but this was definitely a nice change of pace. For those who don't feel like messin w/ making a sauce someday should keep a jar of this in the fridge.
I was a little disappointed in the shoulder. I think Costco/Sams quality is noticeably better than the "enhanced" grocery store butts. Nevertheless, I'll have plenty of ways to make some fun leftovers
After a maple syrup lather, I went half & half 3 little pigs KC CHamp & KC Sweet for the rub
Injected a butt w/ this awhile back. Decided to try it again.
Scored the fat cap, filled the channels in with brown sugar
After a couple mins on the smoker
Put it on at 8:30 pm Sat night. At 8 am the next morn it hit 165. I was running the Pitmaster iQue @ about 215 degrees
Nice color smoke ring. Great bark from the rub.
Big ass bowl o' pork
I picked up a jar of Blues Hog BBQ Sauce after several recommendations. It's a got a very unique taste. Much different than what my grocery store offers.
Check out the ingredients. A lot of common players, but then you see there's Anchovies, and Tamarind in it.
Laid out a pillsbury pizza dough, w/ just over a half cup of Blues Hog over the top
A healthy portion of mozeralla and pulled pork
450 degrees for about 10 mins, and here's the finished product
The pizza turned out great. Different than the last one I did like this. The blues hog has a stand-out taste of honey or molasses at first, then the pepper hits you at the end. Good stuff! I love some SBR's, but this was definitely a nice change of pace. For those who don't feel like messin w/ making a sauce someday should keep a jar of this in the fridge.
I was a little disappointed in the shoulder. I think Costco/Sams quality is noticeably better than the "enhanced" grocery store butts. Nevertheless, I'll have plenty of ways to make some fun leftovers
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