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Quick Pulled Pork Question

I am cooking a 17 LB pork butt for a party on Saturday. I am going to start it tonight to ensure I have enough time to cook it. The largest I have ever cooked before is 8 lber. I'm a little intimidated. Should I cut it in half or just cook the whole dang thing whole?

Comments

  • calikingcaliking Posts: 5,808
    Cutting in half may cook faster since more surface area is exposed to heat. I've never even seen one that big!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
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  • nolaeggheadnolaegghead Posts: 12,221
    What shape is it in - a big squarish blob or a long rectangular blob (1x1x1 or 1x1x2)?
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  • It's a long rectangular blob. A real bueat! Courtesy of Costco!
  • SmokeyPittSmokeyPitt Posts: 5,122
    When you open the package, you will find that it is actually two butts at about 8.5 lbs each. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • danv23danv23 Posts: 407
    Yep. Butt x2, and likely and if so unfortunately. boneless.

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  • Just opened package. You're right two butts. Guess it'll cook faster. That's ok though. Party is saturday What do you recommend, just tossing in crocpot to reheat?
  • nolaeggheadnolaegghead Posts: 12,221
    Could be bone-in...I've gotten them that way from Sam's.

    It's fine either way.  Two 8 pounders cook the same as one or four 8 pounders...you'll be fine.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Carolina QCarolina Q Posts: 7,372
    If it is at all possible, time them so they are done when it's time to eat them, or up to 5 hours early (wrap in hdaf, bath towel and into a cooler). Reheated butt sucks. 

    Ok, maybe it doesn't suck, but fresh off the egg is SOOOO much better!
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • milesbrown4milesbrown4 Posts: 314
    I've done the costco boneless before - the only difference I saw was to ensure I had my thermometers going....since with bone-in you "know it's done" when the bone slides out.  

    It's still great.  But when is pork wrapped in fat ever bad?
  • nolaeggheadnolaegghead Posts: 12,221
    edited June 2013
    Yeah, the bones are a kind-of "turkey popper".  Easy to tell when butt's done, you do enough of them you can tell by looking at it.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • SmokeyPittSmokeyPitt Posts: 5,122
    If it is at all possible, time them so they are done when it's time to eat them, or up to 5 hours early (wrap in hdaf, bath towel and into a cooler). Reheated butt sucks. 

    Ok, maybe it doesn't suck, but fresh off the egg is SOOOO much better!
    I remember you have always been adamant about the fresh pulled!  

    I agree there is definitely a difference.  When it's fresh you get much more variance in the texture.  It is sort of crusty on the outside...porky on the inside.  

    I think if you use a foodsaver and vac seal it quickly after you pull it, then reheat in simmering water it comes pretty darn close. 

    That being said...I still love some leftover pork in any form.  I have eaten pork that was stored in the freezer in an empty bread bag, defrosted and heated in the microwave, and tore it up! 



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • EggcelsiorEggcelsior Posts: 9,759
    danv23 said:

    Yep. Butt x2, and likely and if so unfortunately. boneless.

    Not unfortunate. I only do boneless Costco butts. I get to eat what I paid for instead of throwing some away. Plus you get more bark from the extra space not occupied by calcium deposits.
  • jaydub58jaydub58 Posts: 1,297
    Another consideration; I've done both bone-in and boneless.  My experience is the boneless takes just a bit longer to cook, because the bone actually helps to conduct heat into the butt.  Both do cook up just fine, though.
    John in the Willamette Valley of Oregon
  • Carolina QCarolina Q Posts: 7,372
    I think if you use a foodsaver and vac seal it quickly after you pull it, then reheat in simmering water it comes pretty darn close. 
    You know, I never thought of that. Tried all sorts of ways to reheat, but I've always just put it in the fridge and eventually vac sealed and frozen. Will definitely try this next time! Thanks!!!
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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