pulled pork

Unknown

I need some help. I've read a number of postings here about pulled pork and how good it is. I admit I've lived a sheltered life, but I don't think I have ever had it and I'm not sure I'd know it if I saw it.
-what is it?
-what is the best way to make it?
-how do you serve it?
-what do you serve it with?
All the postings make it sound great, please lend me a hand and help me convince my wife that buying the BGE was a good decision.
Thanks!!

Citizen Q

Chip,
Let me address each question in order.[p]First: -what is it? A:It's pork shoulder cooked to a degree of tenderness that allows you to shred the meat with a spoon.[p]-what is the best way to make it? A:Cooked low and slow at about 200 degrees in a BGE with a spicy-sweet BBQ rub to an internal temp of about 190 degrees.[p]-how do you serve it? A:Hot and messy.[p]-what do you serve it with? A: Drizzled with a good vinegar and tomato based BBQ sauce on a potato bread bun with potato salad and corn-on-the-cob.[p]Just my preferences, I'm sure that yopu'll get those of many others here, but no matter what, it's all good![p]Cheers and Good Q,
C~Q

RRP

Chip,
here is everthing you want to know written in an interesting way by our very own Elder Ward. Sit back and enjoy and learn !
[ul][li]Efder Ward's write up[/ul]

Unknown

Chip,[p]Where are you? If you are anywhere in the southeast you probably wouldn't be asking the question because BBQ places outnumber pizza joints, but just in case I could probably direct you to a restaurant that has a pretty good version of it. They'll have three things actually, but ribs are ribs, chicken is chicken, and BBQ is pulled pork. It will generally come with your choice of the big four: fries, baked beans, cole slaw, potato salad..and will have some bread if you ordered a plate instead of a sandwich. The place you get it will likely have a specialty pie or banana pudding, and the beverage of choice will likely be sweet tea. Maybe I've been in the southeast for too long. Memphis and Carolina claim to have the best, but my personal favorite is in Mobile, Alabama (the Brick Pit). They smoke theirs over hickory for 30 hours, but yours won't take quite that long on the egg. Just get yourself a boston butt, your favorite rub, set up an indirect cook for about 15-20 hours or so (depending on the size of the butt) and cook her at about 225 until its 190 or so internal. You'll probably want to crank up the heat a bit in the last few hours.[p]Its heaven on a plate....w

Unknown

<p />I meant to include a photo before hitting the button...this isn't mine, but Ravenhaus posts here as well.

RRP

RG, I recognize Mr Egg in the background and Mrs Christmas Cactus in the middle, but who is the sweet trim thing in the front? She ain't really nekked is she?

Unknown

<p />RRP,[p]Would have to ask Ravenhaus. I did a google image search for pulled pork, and that one was on the first page. Recognized the name as a contributor here, so I picked it.[p]Heres another though, with a finished product.

Unknown

<p />I'm gonna have to start looking at more pictures before choosing one. I think this may be the "after" to the earlier "before".

Wise One

Chip, you've got some pretty good information so far. BBQ pork in the South is served either sliced, chopped or pulled. However, slicing and chopping are done only because it is quicker and you can get machines to do it. Pulled pork only comes with the love and effort of the cook. Normally most BBQ places serve their pulled pork with a bit of sauce on it. That is usually because it is cooked slow over a pit and it loses a bit of moisture as it cooks long enough to get it tender. The pulled pork made with the BGE is moist enough to eat with no sauce on it but pulling out the sauce can start a big argument. Every region has its own specialty when it comes to sauce. Pepper sauce, vinegar sauce, mustard based, ketchup based, white sauce, black sauce - the choices are numerous. Personally I like a good vinegar sauce or a good mustard based sauce. However, I have tasted some others that are pretty good as well. [p]If you have never had it, try it one day and see for yourself. It is fabulous.

Unknown

Chip,
Pulled pork is made from one of 3 cuts of pork. Either the Whole Pork Shoulder, which includes the upper Butt and the lower Picnic pork roast. That would weigh in at about 15 to 18 pounds of meat and take a Long time to cook properly - like 20+ hours at least. Your best bet is using just the Butt portion that weighs between 6 and 9 pounds. This is the better cut for pulled pork sense it is less lean than the picnic portion and it is more flavorful and moist. Although, you can do pulled pork with just the picnic portion. The whole secret to doing pulled pork is “low and slow” until the internal meat temperature reaches 190 to 210 degrees. Then you can “pull” it apart with your fingers or just two forks. It may even fall apart just looking at it! Master the “low and slow” overnight cook of pulled pork at around 225 degrees dome temperature and your wife will be in BBQ heaven and you will be her God.

JerseyD

Chip,
Don't be put off by those who say you must use a huge shoulder and cook it all night. I have had fine results cooking smaller pork shoulder roasts. A few weeks ago, I cooked three boneless roasts at the same time (two pounds each, rubbed with the All-South rub recipe from Thrill of the Grill) . At 250 degrees, it took about 6 hours to reach 195 degree internal temp. Shredded beautifully and still moist. Plus, using multiple smaller roasts gives you more "Mr. Brown," the tasty crusty edges that you mix right in with the inner meat as you shred.[/b]