This is a new twist on an old favorite, as requested, we had the task to make an Italian favorite incorporating our pulled pork, in the recipe. We came up with pulled pork baked ziti. Started out with two pork butts about 4-6#'s, each. Rubbed the butts with a combination of Pecan and Cherry rub.
Then we fired up the UDS (ugly drum smoker) with reg. kingsford and cherry wood chunks.
After, about 14 hours, on the smoker, running at about 230-250 degrees, foiled at 160 degrees and then taken to 200 degrees, internal temp.. Stored for 3 hours, in the cooler and then pulled. Started our homemade tomato sauce and added the pulled pork to absorb the flavor.
Let the sauce cook down and then assembled, with penne pasta, ricotta cheese, Parmesan cheese, Italian herbs and spices, and provolone and mozzarella topped.
Very tasty, with a hint of smoky goodness and saucy consistency. It might be a new goto recipe. Thanks for looking.
This is a new twist on an old favorite, as requested, we had the task to make an Italian favorite incorporating our pulled pork, in the recipe. We came up with pulled pork baked ziti. Started out with two pork butts about 4-6#'s, each. Rubbed the butts with a combination of Pecan and Cherry rub.
Then we fired up the UDS (ugly drum smoker) with reg. kingsford and cherry wood chunks.
After, about 14 hours, on the smoker, running at about 230-250 degrees, foiled at 160 degrees and then taken to 200 degrees, internal temp.. Stored for 3 hours, in the cooler and then pulled. Started our homemade tomato sauce and added the pulled pork to absorb the flavor. 
Let the sauce cook down and then assembled, with penne pasta, ricotta cheese, Parmesan cheese, Italian herbs and spices, and provolone and mozzarella topped.
Very tasty, with a hint of smoky goodness and saucy consistency. It might be a new goto recipe. Thanks for looking.
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