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South Carolina pulled port

In the past I've done what I guess is a North Carolina style pulled pork. I wanted to try something a little different this time around and mosey'd my way south. The recipe I'm using comes from an episode of Cooks Country with a modification (I'm not going to use the oven - start to finish cooking will be in the Egg). I'm also for the first time going to inject the butts. It turns out I should have RTFM about how to use my nifty syringe. Oops.

Dry rub waiting to be applied

Injection/brine with a wee addition (I put about 1tbsp of Makers in - I have no idea if alcohol is a good or bad thing for injecting)

16lbs of boneless butts

The butts after injection waiting a last rub in of the rub. I found that the amount of rub the recipe made to be insufficient (top, bottom, sides as well as the interior where the bone was).


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