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