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Pulled Pork Italiano(?)

ForniaFornia Posts: 451
edited 11:00AM in EggHead Forum
I set out to try a pseudo Porchetta with 2 pork butts, but after more research I thought I’d do better with a shoulder. So…till next time for mock porchetta.

I still wanted to try something different in the way of rub and flavor….BBQ is wearing the girls out, so I need to mix in some different stuff once in a while. :whistle:

--Took 2 Butts each a little over 6#.

While I usually do a yellow mustard slather on butt cooks, for this one I tried a Dijon mustard…who knows, maybe that’s a mistake? A little chopped garlic sprinkled on top of butts.

Made a rub with a base of Signore Bernardo Savory Poultry (I’m a sucker for the stuff, figured I’d give it a whirl), sea salt, freshly chopped rosemary, dried basil, blk pepper, fennel (ground up some seeds), garlic powder, sweet paprika, onion powder, and powdered lemon juice.

I normally don’t put any liquid in the drip pan, but again, I wanted to shake it up. Used the roasting pan I normally use for a Mad Max Turkey, with a V-Rack inside the pan. Bottom of the pan consisted of red wine, water, chopped onions, garlic cloves, fennel seeds, and 2 sprigs of rosemary.

Platesetter (legs up) with BGE ceramic feet on it, and roasting pan sitting directly on feet. A 260 dome with some Hickory chunks. I’m using the Restaurant blue bag lump for the first time on an overnighter….uh, without a temp controller as usual. :(

I will update on results….

Anika just loves the snow!


  • 2Fategghead2Fategghead Posts: 9,623
    Hey Jason, How is your butt cook going. You didn't freeze to the snow bank chair did you? :laugh:
    Good looking Shepard with the ears pined back. :)
  • ForniaFornia Posts: 451
    :woohoo: Tim, I actually had ideas on Friday night of building a snow 'prep area/kitchen'. But, I got tired of shoveling for no reason, so I opted to make the chair instead. It does double as a nice beverage chiller!

    Butts at just under 180 right now, and I think I'm past the plateau. Added a bit more wine to the roasting/drip pan at about 7:30.

    A true testament to 'filling the lump by hand', as I had no problems with temp through the night (and my sleep). Nice large pieces of lump on the bottom, and I made certain the grate holes were not obstructed with the bottom layer of lump. Lump stacked up to the top of the fire ring.

  • cookn bikercookn biker Posts: 13,407
    Looking good Jason.
    Colorado Springs
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    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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