Recipe wanted: "Pulled Pork in 4 Hours"

Unknown

I couple of years ago, we got a great recipe from the Forum for Pulled Pork in Four Hours. We're planning to make it for the 4th of July (it was a huge hit last year), but have lost the recipe and can't find it in the archives! If any of y'all have a copy, please re-post it, or email it to me at traylork@attbi.com. Thanks!!

Gandolf

K.T.,
Please post so we can use also. Thanks

Grumpa

K.T.,[p]At the risk of being ridiculed I will post this once again. There are many that like to poke fun at this method and I'm sure they have not even tried it. I have made it when pushed for time and although it is certainly is not the "pulled pork" that I prefer it will get you by in a pinch.[p]4-6 lb butt or roast seasoned to taste.[p]1. Smoke direct at 200-225 for about 1 hr 30 min.[p]2. Increase temp to 275 and cook another hour or so.[p]3. Remove meat from egg and add more seasoning then wrap in foil and return to egg for another hour or so.[p]4. After that hour, close the egg off shutting upper and lower vents and leave meat to dwell another hour or so.[p]Remove from egg and let meat rest for 15-20 minutes. You can either chop or slice.[p]This method actually requires about 5 hours or so. The Technique was developed by Larry who used to work for BGE HQ and sold me my first unit over 3 years ago. The recipe which I have a copy of is titled "Larry's Roast Technique" and was never claimed to be "pulled pork" but if chopped it can certainly pass as decent BBQ. It was a taste of this from Larry who was cooking the day I visted BGE HQ that sold me on my purchase. Since that time I have enjoyed many techniques of cooking various foods of all kinds. I still remember how good the taste of his "roast" was that day and often wonder how Larry is fairing.[p] [p]

Wise One

K.T., that sparked a tremendous debate over how could someone possibly do in four hours what we all know takes twenty hours. It was a Mike from NC (not NC Mike) who was not nearly as evil a person as we made him out to be. I had his recipe and I published it in early copies of my collected recipes but I finally took it out because I was convinced it was not as good. Mike was also nice enough to provide me with some of his "secret" sauce which was also ok but not my favorite. I may be able to scrounge up a copy of the recipe (it was a long discussion of how to cook it) but basically what it comes down to is cook it at a higher temp. Instead of trying for a dome temperature of around 225-250, try it at 350-400. Then for extra measure pull it off at 190 rather than 200 or so. You get a pullable meat but it contains more fat than I like.

Nature Boy

Bob,
I remember the HOT discusiion that followed your original posting of this...about 3 years ago!! That was a juicy one if it could be dug up (if those archives still exist). Several doubters, and a couple people who agreed to test it. [p]Hope all is well down your way. We had code PURPLE air quality today. Orange is bad. Red is hideous. Purple leaves you frothing at the mouth if you are a roofer. I was doing ozone shots! And I am not a roofer.[p]Cheers
Chris

Unknown

K.T.,
Heavy smoke 3.5 hrs, finish in pressure cooker.

Unknown

Bob,[p]Thanks, Bob! While they are sitting at their computers composing ridicule (because they can't leave the house - they have 16 more hours to go....), we'll be at the ball game, or on the lake, or hiking up a mountain. So maybe you get better pulled pork with a 20-hour smoke, but the four hour version is perfectly adequate for us less-than-truly-devoted-eggers! I'd better duck before the rotten tomatoes start heading my direction...[p]KT