24 Hour Pulled Pork….again?
Yes, so soon after the last one, I’m at it again, this time for a wedding.
I was quite honoured to be asked for this, I don’t do this for a living and I don’t really want to either as it’s such hard work to cater for large numbers.
The brief was, do what I had just done but for 120 people.
4 large Pork butts, 1,2kg of rub and 1 gallon of BBQ sauce later and it was game on.
So, as per last time. I raced home from work, got the BBQ lit and grabbed the butts, the mustard and the rub and got cracking applying the mustard and the rub to the butts.
The BBQ got up to temp fairly quickly having only needed to get to 225F and with the butts rubbed, I grabbed all the probes for the Masterbuilt, plugged them in and got the butts on.
Feeling accomplished, I washed up everything from the prep work and wiped down the side of the rub bottle as I had managed to get it fairly dirty.
And then a sinking feeling hit me.
I have recently purchased 3 large tubs of rub for different cooks and had them all in the same place.
Without thinking about what I was doing in the rush of getting things done, I picked up the wrong tub of rub.
I was supposed to use Angus & Oink Sweet Bones & Butts rub, however, I had covered the butts with Angus & Oink Fools Gold.
This is a huge error and could have big consequences as it’s not what I promised to deliver.
After about 10mins of panicking, I took the butts off and also covered them with the Sweet Bones & Butts on top, so not as much rub used as intended but overall more flavour added.
There was nothing else I could do.
I checked the goals again at midnight, topped up and went to bed.
7am rolls around and I go check on the coals. I had used more than the last time, I was quite surprised, I caught it just in time to keep things going as there really was only a little left.
The internal temps are also a fair bit higher than they were last time as well.
I know I need to cook these quicker today anyway so I’m kinda happy with that. I turn the BBQ temp up and enjoy some coffee.
But it wasn’t too long before I was thinking that these butts had not only had a really small stall, but had pushed through it and were nearly done.
11:30am (15.5 hours after starting), the temps said they were done, the thermapen was gliding in and out with ease and they were actually done.
The blades came out lovely and clean and pulled with ease.
Quite simply, pulled pork as it should be.
But how did it taste?
I was still so worried about using the wrong rub (something I’ll be paying for until the end of August too) but the flavour was just something else. The Fools Gold, considering it was the main rub, blended with the Bones & Butts beautifully.
And with the pulled pork pulled, it was all put into trays and once cooled, into the fridge and reheated on site the following day to be served at the reception, the feedback I received was that it was delicious and everyone enjoyed.
