I'm going to do some pulled pork and I'm confused!

Franco

I've read conflicting thoughts. Should put a dry rub like JJ's on it for quite a few hours before cooking or should I just salt and pepper it. [p]One recipe I read said that anything other than salt and pepper is just a distraction on a slow cooked butt.[p]Your thoughts will be appreciated. Frank

Gfw

Franco, personal preference - done both (JJ's and my new favorite 'Memphis') and both were great - the salt that I used was sea salt - and I always apply mustard before popping on the grill - just my thoughts! [p]Have fun!

Fireball

Franco,
I use JJ's rub and let it sit refrigerator overnight before it goes on the egg. Results Great.
Fireball

Spin

Franco,[p]A dry rub (like JJs) is excellent on pulled pork. Several hundred others are as equally good (just different). Salt and pepper alone would be nice.[p]Pulled pork is not the flavorings that are to be added to the meal, but the resulting meat itself. Anything added to the surface of the meat will contribute to the flavor of the crust formed on the finished meal ("Mr. Brown"). The internal meat is called "Mrs. White" as it is only flavored by the slow dissolving of fats and gristle within the meat to produce the taste only pulled pork can.[p]There is little difference in the end result from a rub that was added just prior to cooking pulled pork to a rub that was added the day before.[p]I'd suggest that you cook the meal sans all rubs as you will enjoy a very great meal (season as you please on serving) as you then enjoy the true meat flavor and create a solid foundation to base your experimentation of how to judge any additions.[p]Spin[p]