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Rubless pulled pork with chimichurri

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Hoser View Drop Down
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    Posted: 06 August 2012 at 02:56
Trying a new method this weekend. Doing a pork butt with no dry rub's going to be a lot like the pernil thread I did a while back, but I'll be taking it to a higher IT (205° prolly) resting it, pulling it and serving it with a chimichurri style finishing sauce.

I'm thinking I'll be spritzing it with a combo of apple juice and Kraken spiced rum to go along with the Caribbean motif.

The butt has been marinated for 48 hours in a nice adobo mojado, and yes...I got up at 02:30 to put it in the GOSM, which is why I'm hanging out here now.

Also going to make the Mad Hunky's cucumber salad which is a killer recipe if you've never tried it, and a variation on the spaghetti-squash salad that I've been making a lot this summer.

Throwing some bacon wrapped tater tots in too, to be served with a nice honey-mustard dipping sauce.

First I mixed up a nice double batch of adobo mojado

Then prepped a nice Boston butt...put cuts all the way through and spooned the adobo in

Then put it to bed for 48 hours at 40°

Put her in the GOSM this morning...about three hours in right now...just got the first mop with apple juice and dark spiced rum

Then went and prepped some cukes for the Hungarian cucumber salad

Okey-dokey...the butt took just aboot 13 hours to get her where I wanted her....we just beat the rain and had a great afternoon.

Had some apps first...did a batch of Ken's bacon wrapped tater tots, and they were a big hit. Served them up with some honey mustard and Curley's spicy bbq sauce.

Then finally got around to pulling the nicest, juiciest PP I've ever made...I might just be a permanent convert to this marinated instead of rubbed deal.

Then served it up like I said earlier...with Rich's awesome cucumber salad and a pasta salad as well. Folks had a choice of sauces...chimichurri, honey mustard, Curley's spicy and of course the de-fatted "liquid gold" from the drippings...pretty awesome stuff. 

Absolutely everyone said they liked this pork better than the traditional dry-rubbed. 
Does that mean I've given up on the traditional method? Not at all. I may still play around with different dry rubs, but this one is permanently in the rotation.

Go with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 August 2012 at 09:40
BEAUTIFUL, dave! a perfect adobo mojado barbecue ~ folks, if you haven't yet heard of or tried the adobo mojado you're missing out.. it's bloody wonderful just in the oven, and doing it over smoke makes it all the more better. easy as can be, and fool-proof for wonderufl, tender, juicy pork EVERY time - here's a link to the adobo mojado in the caribbean section, if you want to try it:

love the salad, too. i made one just like it not too long ago, as a test-run, and loved it. time for a full-on pictorial soon!  here's a link to two similar versions from the hungarian forum, if anyone wants to try one:
awesome job, my friend!
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