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Pulled pork

edited 6:09PM in EggHead Forum
What cut of pork do I use for pulled pork? Rubs? Type of wood?
Thanks,
RBK

Comments

  • GfwGfw Posts: 1,598
    RBK, hopefully I'll only get one mouse click... start with about a 5-7 lb Boston Butt, a little of JJ's rub and a nice coating of mustard. So Goooooooooooood!

  • Char-WoodyChar-Woody Posts: 2,642
    Gfw, Ya covered it "soooo gooood" !! Get it either bone in or boneless..and yell for further flight instructions..
    C~W[p]

  • Gfw,[p]I have been thinking about doing a "fresh ham" (unsmoked ham) on the EGG. the come in about 12-15 lbs whole chunks with the bone in. If I have it cut in half that will be about 7-8 lbs.[p]Is this different than Boston Butt? And if it is, how do you think it would fair as doing it as pulled pork?[p]Anthony

  • Nature BoyNature Boy Posts: 8,399
    Anthony Up North,
    Hams are from the opposite end of the hog. Butts, and picnics come from the shoulder, and are quite different. Hams are much leaner, and I doubt you can get one to pull unless you put it in a crock pot. Yet many have done hams on the egg with awesome results.[p]Cheers!
    NB

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