Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Gentlemen, we have pulled pork!!

MikeyMikey Posts: 56
edited November -1 in EggHead Forum
Thanks everyone for putting up with all my questions and for all the advice. Mere moments ago I finished pulling some of the best tasting pork I have ever eaten in my life, definetly the best I have ever cooked. I woulda liked a little more smokey flavor, but man is it good. That rub I posted tasted great too. My aunt dropped by while I was pulling it and I thought I was going to have to cut her fingers off 'cause she was eating it about as fast as I could pull it.[p]All in all, my 7.66 pounder took right at 18 hours (shorter time due to 420* spike at about the 11th hour). Had it not been for that one little problem (which was my own fault), this would have been near effortless. Anyone hesitating about doing a butt should just go for it. Look at me, even if you don't do it perfect, the results are still outstanding.[p]Mikey
Definetly going to do this again!


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