cc0112453 wrote:
> I'm in need of some expert help. I'm trying to get my pulled pork
thing
> down for an upcoming birthday party. I figured, what could be
easier? I
> can already do ribs, roasts and chicken. Should be a piece of cake.
Wrong!
> I went to the store today and picked up a three pound, boneless, pork

> shoulder roast and a small sirloin tip roast just because it looked
so damn
> good. I put some rub on the pair and let them sit in the frig
overnight.
> About 11am I got them out, gave them another dose of rub and let them
come
> up to room temp. Meanwhile I got the charcoal going. It was a
little cool
> today but not bad. I had to put a blanket around the smoker to get
it up to
> 125 where it stayed for about four hours and then began drop off
slowly. It
> was getting close to dinner time, the meat was already up to 145 so I

> figured I'd finish it in the oven. Cranked up the gas range in the
kitchen,
> put the meat in and brought the beef up to 160 before removing it.
The pork
> was not showing any signs of coming apart so I left it in for another
hour
> and brought it out when it hit 175. I tried to pull it but it was
more like
> the beef in consistency. It didn't want to come apart. I even broke
it
> into smaller chunks and put it back in for another half hour but it
was
> still holding together. I finally gave up because everyone was
getting
> hungry and served it as is. Turned out to be pretty tasty but no
pulled
> pork sandwiches. Waaaah! Where did I go wrong?
>
<snip>

Doug, I second the motion. 190=B0 for pulled pork. It needs to sit at
that temperature to allow the collagens which hold the meeat together
to break apart or the meat won't 'pull'.

Pierre