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Pulled Pork - WOW!! from Diners, Drive-Ins, Dives

BigWaderBigWader Posts: 588
edited October 2012 in Pork

Decided yesterday to try and replicate a pulled pork I saw featured on Triple D.  Can't remember the name of the joint where it was on the menu but the owner/chef apparently won some comps and placed high at Memphis in May.  With the last minute decision I thought I'd try it this way since there was no overnight process - it was prepare and straight on the grill.  Here's how it goes...

The special touch seems to be injecting with Italian dressing - strained to remove the particulate and then incorporating the chunks into the rub.  The oil in the dressing is purported to increase the heat transfer internally and I guess the acid and salt work on the meat.

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I used regular Italian and a bit of Chipotle Lime dressing I had to make sure I had enough. 

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Mixed the chunks with mustard and put a coat on the whole pork.  Topped that with a homemade rub that has 50% turbinado sugar to make sure I'd get a good bark. 

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With the egg stabilized at around 250 grate I put chips (apple, hickory) and put the pork on I let it go for a couple hours before going to bed.  Got up at 7:00 and found my temp dropped to 195 grate so I jiggled the firebox grate and the charcoal a bit and it came back up to 260 pretty quick.  Pulled it to rest at 190, wrapped tight in foil and into the cooler and pulled for dinner after a few hours. 

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The result was the best pulled pork I've done.  Simply way more moist internally than any other I've done.  I see myself making it this way again for a crowd and get more feedback.

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Large BGE

 

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Comments

  • henapplehenapple Posts: 14,425
    Sounds great...looks good.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • That looks great!  I want to give this a try.  Thanks for sharing!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • Good idea on oil inside.

    With mixing oily chunks into rub, were you able to get a crunchy bark?
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  • ZookerZooker Posts: 17
    Pretty!  Good attempt at making it healthy with the brussels sprouts and carrots....and Oktoberfest.
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  • SkiddymarkerSkiddymarker Posts: 7,061
    great cook, thank you. 
    My Dad used vinegar in everything to enhance the flavor, much better than salt and he didn't overdo it. I wonder if the vinegar in the dressing helped to enhance the flavor? 
    One of the reasons we like a vinegar based slaw on pulled pork sammies. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • BigWaderBigWader Posts: 588

    @zooker - The brussel sprouts and carrots (raw) were mostly for my daughter - because I need to set a good example - I ate them too.  The Oktoberfest was in honour of Eggtoberfest - since I wasn't able to go

    @Z_Eggineer - I mixed the chunks with the mustard for the rub.  Since they were strained I didn't think the were too oily.  I felt the bark was the best I've put on a pork but I also went heavy with my sweet rub since I was trying to set a good bark.

     

     

    Large BGE

     

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  • BigWaderBigWader Posts: 588
     
    great cook, thank you. 
    My Dad used vinegar in everything to enhance the flavor, much better than salt and he didn't overdo it. I wonder if the vinegar in the dressing helped to enhance the flavor? 
    One of the reasons we like a vinegar based slaw on pulled pork sammies. 
     
     
    I had friends that used to make Italian Veal chops - bone in veal chops, vinegar,  a splash of wine, salt, breadcrumb, garlic powder and fresh parsley. They'd let the veal chops marinate in the mixture (a good hit of vinegar) and man did they come out good.

     

    Large BGE

     

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  • Ok, that makes sense then.  Good job!
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  • cspearce2cspearce2 Posts: 107
    Awesome Cook...will definitely try this...
    Kind Regards...Papa C
    Peachtree City, GA
    2-XLBG's E...Webber 22" kettle, Retired Gas Grill
    Roll Tide!!!
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  • SmokeyPittSmokeyPitt Posts: 6,569
    edited October 2012
    Thanks for sharing.  I did a little investigative Googlin...


    Honky Tonk BBQ. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • BigWaderBigWader Posts: 588
    Thanks for sharing.  I did a little investigative Googlin...


    Honky Tonk BBQ. 
    That's the one!  After rewatching it, seems I've got a couple tweaks to try for the next one 

     

    Large BGE

     

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  • pasoeggpasoegg Posts: 252
    well done and thanks for a nice pic path to the finished product....that really helps

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

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  • Bookmarked this - looks really good!! 

    I've gotten my pulled pork down to the way I like it, but we can always see if certain tweaks can make a good recipe GREAT, and the injection of the Italian dressing definitely seems like it would add more moisture & flavor!!

    Thanks for the post!!
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
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  • SmokeyPittSmokeyPitt Posts: 6,569
    BigWader said:
    Thanks for sharing.  I did a little investigative Googlin...


    Honky Tonk BBQ. 
    That's the one!  After rewatching it, seems I've got a couple tweaks to try for the next one 
    Seems like you had it pretty close!  I did hear him say he mixed apple juice with the liquid injection, and beer with the mustard "slather".   One other thing I noticed is he was doing a whole shoulder (butt and picnic).  

    Thanks again for sharing the idea.  I am definitely going to give this one a try. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • xraypat23xraypat23 Posts: 421
    hmm....i've got a spitjack, and im pretty positive i can inject the italian dressing in without straining because of the size of the needle. Might have to give this a go sometime this week. I'll report back if it's worthwhile(in my eyes.)

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  • BigCBigC Posts: 27
    Bookmarked. This is a must-try! Thanks a million for sharing.
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  • LowflyerLowflyer Posts: 752
    Gotta try. Bookmarked.
    Thx!
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  • This is how I'm going to do my next pork butt.  Thanks for sharing!
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  • BigCBigC Posts: 27
    @BigWader - Trying this for the first time today (first 2 pics of the prep)...Planning to take final product to 8-year-old son's camp out this weekend for sandwiches! Hope it makes me a hero!!  Thanks again for sharing...Also, thanks to many others whom I have learned from as well...More pics to follow...
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  • DonWWDonWW Posts: 260
    Bookmarked this.  Bookmarked the YouTube site.  Made a recipe page for future reference.  This will be my next butt cook, no question.
    XL BGE.  Dallas, Texas.
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  • BigCBigC Posts: 27
    Halfway there...Good-looking bark...not touching it again until 205*!!
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  • wow i always wanted to try pulled pork on the egg and now i will! tks guys you rock
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  • BigWaderBigWader Posts: 588
    @BigC - that's looking really good!  Can almost taste it

     

    Large BGE

     

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  • BigCBigC Posts: 27
    Done. VERY fun cook.  Can't wait to try it!  Will report back...and thanks again, @BigWader et al!

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  • SmokeyPittSmokeyPitt Posts: 6,569
    Man BigC...the color on that butt is just gorgeous.  Can't wait to hear how it turned out.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • BigCBigC Posts: 27
    One tip I can share...If you are a new egger (like me) don't forget a drip pan! A lot of oil in the injection in addition to "regular" drippings!
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  • boatbumboatbum Posts: 1,273

    Ok,  have been wavering over whether to try injecting or not.  This pushed me over. Going to try this.

    Cookin in Texas
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  • DonWWDonWW Posts: 260
    Did this recipe yesterday.  Turned out excellent.  Super flavor, super moist. 

    Awesome.  Totally awesome! 
    Oh, wait.... I've seen that somewhere before....
    XL BGE.  Dallas, Texas.
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