Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Pulled Pork Sammiches (lots of pix)

Dyal_SCDyal_SC Posts: 1,765

Turbo'd this little dude at 325 deg f for about 4 hours with some Apple Wood and Whiskey Barrel Oak Chips.  Never foiled...just let him do it's thing.  It was about 3.5 or 4 pounds.  Spritzed it with some Apple Cider Vinegar every so often.  Served up on a bun with some SC mustard-based BBQ sauce, of course!!!  ;)  Very, very good!  :)

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The bark was out of this world delicious!  :)

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Melted right off the bone...

 

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Oh yeah....  ;)

 

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2014 Co-Wing King

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