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First Pork Butt - FINAL Report

OttawaEggOttawaEgg Posts: 283
edited 8:34AM in EggHead Forum
G'day porks fans!

Well, just like the book says, about 2 hours per pound.

Here's the pics...

Midnight, all rubbed up with some place to go:
Rubbedandready.jpg

Her sow-ness hit the egg at 12:40am - and there was much rejoicing. :woohoo:

De-egged at 200F around 5pm, then foiled and rested. Here it is when I opened it up (practically falling apart!)
seventeenhourslater.jpg

Using two forks, and very little effort, all ready for sammiches! (yes, that is a bottle of crown royal in the top left :P )
pulledandready.jpg

Finally, plated with some homemade salads (slaw and tater) - and there was much rejoicing :woohoo:

platedwithslawandtatersalad.jpg

It was perfect. Moist and juicy - the stuff you just can't help picking at even when you're full!

All hail the mighty egg! :side:

Comments

  • You done good. :) I discovered this weekend that I am all out of pulled pork. :( Guess I will have to make more. :woohoo:
  • OttawaEggOttawaEgg Posts: 283
    Thanks!

    PS: I'm NOT sharing! LOL :laugh:
  • maXimmaXim Posts: 468
    WOW Tim, looks like your really nailed it!
    That really looks tasty. :P
    Congrats
  • OttawaEggOttawaEgg Posts: 283
    Thanks - it sure was good! Got a good heap of leftovers too (which I froze).

    Now I understand what all the hubbub is about!

    I'll definitely be going this again.

    All hail the mighty egg. :laugh:
  • Bob VBob V Posts: 195
    Yowsa!

    Couldn't have done better if you were in North Carolina. Looking forward to you guys creating a whole new definition for barbecue in Canada.

    Bob V
  • :woohoo: very well eggecuted, gent !
    enjoy those leftovers--they won't hang around long :silly:
  • OttawaEggOttawaEgg Posts: 283
    Desert Oasis Woman wrote:
    :woohoo: very well eggecuted, gent !
    enjoy those leftovers--they won't hang around long :silly:

    Thanks - I froze the leftovers, but I'm already thinking I should have just fridged them and had them again tonight! :cheer:
  • OttawaEggOttawaEgg Posts: 283
    Bob V wrote:
    Yowsa!

    Couldn't have done better if you were in North Carolina. Looking forward to you guys creating a whole new definition for barbecue in Canada.

    Bob V

    Thanks - the only changes to the recipe I did was to use dijon mustard instead of the basic yellow (I only have dijon in the house) - and to put white wine in the drip pan.

    Man, they were tasty !!!
  • BoatmanBoatman Posts: 854
    That looks great....congratulations and welcome to the butt club B)
  • OttawaEggOttawaEgg Posts: 283
    The "butt club" hehe... I like that :laugh:

    Wifie thought I was nuts doin the overnighter and all.

    When she tasted it, she simply said "you gotta do this again"! :woohoo:
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