Pulled Pork (Virginia Willis recipe) - came out awesome

ilooklikeelvis

This is my first successful smoke on my large BGE (temp got out of control on the first try), which is about a month old. I smoked about 5 lbs of pork shoulder with hickory and applewood and vaguely followed the Virginia Willis recipe  (rub + BBQ sauce). I couldn't be happier with the result - it really came out amazing, and a bit under the expected time (around 6 hours total).

I put the whole piece of pork into a cast iron paella pan and then right into the Egg. Kept everything manageable and contained!

buzd504

Hmm, letting it simmer in it's own fat while it cooks?  Kind of self-pork confit?

That sounds awesome.  Will try.

wardo

So you foiled this one?  The bark looks really good

ilooklikeelvis

Yep, I did foil this one for the last hour or so. Mixing the fat/juices back into the shred at the end gave a nice tasty result. 

Yno

The last couple of pork butts I have done used an America's Test Kitchen method. I used deep foil pans for the butts and cooked indirect. There was enough juice to mix in after the pull and some left over for other uses. The top of the butts had a great bark (never foiled). This is not the method for all of my cooks, but I like it on occasion.

ilooklikeelvis

Next time I'll try it without the foil. I guess you'd expect a bit more crunch that way?

It didn't seem like the drippings were excessive in terms of amount (you can kind of see it in the first photo - it was just a coating). It's a lot of meat too, so it dispersed well.

lkapigian

Very Nice !

Canugghead

Great looking cook. Welcome aboard!  If I have a Staub, I don’t think swmbo would let me use it in the egg 😀

Lvnthedrm

Looks tasty. Nice job.

ilooklikeelvis

Canugghead said:

Great looking cook. Welcome aboard!  If I have a Staub, I don’t think swmbo would let me use it in the egg 😀

I told her it would be good to go in the Egg, to carbonize all the gunk... That's my story... I'm sticking to it...