First hickory smoked pulled pork ... definitely won't be the last ...

Stormbringer

I've had some great advice from this forum, it's upped my Egging game (or more realistically just got me into the right ball park) no end. One of the most salient pearls of wisdom I recall was in a thread about whether brisket was worth chasing, with more than one person saying to get some practice, and a feel for the task, cook a pork butt (or shoulder, on my side of the Atlantic). So after owning an Egg for more than two years, I broke my pulled pork cherry and smoked a pork shoulder over hickory.

Wow. All I can say is that the Egg should come with a mandatory instruction to do this within the first month. Amazing pork, lovely balance of hickory and a couple of Dizzy Pig rubs. I did the Texas Crutch, but unwrapped at 185F IT to let the bark crisp. Full details in the post below:

https://www.thecooksdigest.co.uk/2018/10/26/hickory-smoked-pulled-pork/

In the Egg, ready to get going:


At the stall, just before wrapping:


Unwrapped at 185F IT:


Ready to shred:


Shredded:


Served in a brioche bun with BBQ sauce and coleslaw:


Leftovers being heated up with some cheese and served in a bun:




Thanks for looking!

pgprescott

Bravo! I’ve said it many times, no single cook has sold more BGE’s than pork butt. So simple and so delicious. 

Since you are familiar with the Texas crutch, I would proceed with a packer brisket. I would
employ the crutch with my first one for sure. Just gives you a wider window for success. 

Enjoy!

northGAcock

Dmb3739

Looks delicious!. Nice job

GATraveller

Nothing better. Can't believe you made it 2 years without trying but better late than never! Great write up as well. Thanks for sharing! 

JohnnyTarheel

You nailed it.. I agree the butts sale the egg... your pics are great as well....

EggNorth

Great looking meal.  The buns look great, I say that because I seem to have a hard time finding good ones for pulled pork around here.  I like your blog also.

Will steal your idea for leftovers also 

ChrisgrillsSTLMO

3 things:

1. Great looking food, well done!

2. Some of the better pictures I have seen on the forum and a while.

3. Your username takes me back to reading the Elric series of books

Cheers,

DoubleEgger

Nice work. I feel like hickory gets a bad rap. It’s very effective when used properly. 

GregW

A nice butt can sell just about anything.

Carolina Q

Nice work! Can't believe it took you this long. And great photography (as always!).

I'm curious, where did you get hickory? I didn't think it was native to the UK, or Europe, for that matter. It's my favorite smoke wood for butts though. Oak is good too. And that, I know you DO have.

You should try some Eastern North Carolina vinegar sauce next time. On pork, I much prefer it over the thicker, sweet sauces. And try it with the slaw on the sandwich. Here's the Elder Ward sauce recipe from the Naked Whiz blog if you're interested...

• 1 C white vinegar
  
• 1 C cider vinegar
  
• 1 Tbs. sugar
  
• 1 Tbs. cayenne pepper 
  
• 1 Tbs. Tabasco sauce
  
• 1 tsp. kosher salt
  
• 1 tsp. cracked black pepper

http://www.nakedwhiz.com/elder.htm

I've never tried it with cheese. Might have to give that a shot. Yours looks mighty fine!

golfguyjosh

Wish i would of seen this before i started my cook today. I would of tried this

Tspud1

Did you wrap with aluminum foil or butcher paper? 

Stormbringer

Thanks folks, still can't it's taken me this long but now it's done. 

@pgprescott next up will be brisket.

@EggNorth we've still got leftovers, I see a pulled pork pizza on the horizon.  

@ChrisgrillsSTLMO I'm a big fan of the Moorcock multi-verse, and have virtually all of his books. So no prizes for guessing where the moniker came from.  

@Carolina Q I got the hickory from Amazon in the UK, maybe they imported it. The sauce you linked sounds great, I'll give that a try.

@Tspud1 aluminium foil. Would butcher paper have been better?