"Chunked" Pork Butt EGG-speriment

Hillbilly-Hightech

OK, first let me 'splain.  The GF bought a full pork shoulder, but she wanted to see how her new crock pot was going to work - sooooo, she had chunked up the butt, and used one section of it to throw into the crock pot for what she called "pulled pork" - I tried to get her to allow me to make REAL pulled pork, but as I said - this was about trying out the crock pot, not the Egg.  (actually, believe it or not, she added "Liquid Smoke" to her "crock pot pulled pork" - I about fell over laughing, as I told her "we have 1 of the BEST smokers outside, and you're adding LIQUID smoke to it??" X(

At any rate, I got the other package, and I wasn't ABOUT to do it in the crock pot, OR add "Liquid Smoke"  - However, the "raws" photo shows what I was dealing w/ here - I was pretty sure I couldn't make pulled pork from that, not in the Egg @ least - wasn't quite sure what to do w/ it, as it was cut up into misshapen, dissimilar sizes.  

So I thought to myself,  "Self what can we do w/ this batch of chunked pork?"  Then it hit me - it's JUST meat, so it oughta cook like meat!!! 

Sooooo, I cranked the Egg up to about 350, and I rubbed each of the 5 different chunks w/ a different type of rub:

1.)  Peri Peri (from "Rub w/ Love")
2.)  Jamaican Firewalk (from "Dizzy Pig")
3.)  Dizzy Dust (from "Dizzy Pig")
4.)  Raging River (from "Dizzy Pig")
5.)  Swamp Venom (from "Dizzy Pig")

Then I put all 5 pieces on the Egg, direct, default grid height, and stuck the 2 largest pieces w/ my temp probes & cooked till about 160-170 (took the smaller pieces off when I thought they were done & wrapped in aluminum foil & kept warm in the toaster oven till the bigger pieces got done).  

Anyway, being as we had 5 unique flavors to sample, we each cut a small piece from all 5 chunks & went to town, seeing which was our favorite.  Here's the results:

My GF & her son both ranked them the same (fave to least fave):  2, 1, 5, 4, 3

And I was a lil different:  2/3/5 (liked them equally the same), and then 4/1 (still good, but not as good as 2/3/5).  

Sooooo, what does that tell me?  Well, all 5 were good, but next time Jamaican Firewalk will be the "go to" rub for that cook!!!!!! 
:-bd 

All in all, a GOOD cook, a GREAT meal - oh, and I didn't have to add any "Liquid Smoke" either!!!!  [-(   )

R2Egg2Q

I like conducting taste tests. Nice when you find something that works well for all!

Hillbilly-Hightech

I like conducting taste tests. Nice when you find something that works well for all!

yeah, it worked out really well - the family really liked it!! I just couldn't figure out what else to do w/ the meat when it looked like that - anyone have any other ideas as to what they could've done w/ the meat?

Could the larger pieces have been pounded out to make a small-ish stuffed somethin-or-other???

I think there's still one package of these "chunks o'pork" left, so any other ideas would be greatly Egg-preciated!!! :-)

Mike8it

What is this crockpot thing you speak of? :-/

gdenby

What is this crockpot thing you speak of? :-/

Evidently, the gateway to liquid smoke. ;-) (I still gag at the recollection of making nearly a gallon of BBQ sauce, and followed the instruction to add a half bottle of liquid smoke)

RustyBrainpan

I would personally cut the big chunks into 3-4" chunks and make Carnitas in a dutch oven on the Egg.

R2Egg2Q

I like conducting taste tests. Nice when you find something that works well for all!

yeah, it worked out really well - the family really liked it!! I just couldn't figure out what else to do w/ the meat when it looked like that - anyone have any other ideas as to what they could've done w/ the meat?

Could the larger pieces have been pounded out to make a small-ish stuffed somethin-or-other???

I think there's still one package of these "chunks o'pork" left, so any other ideas would be greatly Egg-preciated!!! :-)

Off the top of my head, some possibilities include: slicing into pork steaks, strips for "country style ribs" or chinese BBQ pork (char siu).

butwhymalemodels

Shun knives rock!

XLentEGG

Thats basically what I do with the trimming left over from cutting St. Louis style ribs. I save about four racks worth and just smoke , foil, and let em ride the egg until they fall apart. Everyone who eats it thinks that it is pulled pork butt. :-)

paulheels

Cook smaller chunks in dutch oven or slice similar to country ribs. Or just cook like you did.  Its pork, you can fart on it til its cooked and it will taste awesome!

Paul