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Pulled Pork in under a hour. Not in the style of Dixie.
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SGH
Posts: 28,791
Fellows, here is a quick way to make a different version of pulled pork. Is it as good as pulled pork done in the smoker? No, it is not. However it's very fast and surprisingly good nonetheless. The beauty of it is it can be done in a hour, even if the meat is fully frozen. On a scale of 1-10, I would give this a 7. Not to bad for pulled pork done in a hour.
Pork- 5 pound Boston Butt. It can be frozen or thawed. It doesn't matter.
I cube mine and remove the fat. This isn't really necessary, but I like to do it.
Coat heavily with cayenne or your rub of choice.
Make a bacon bed for the meat to lay on. Why? What's better with pork than more pork
Add 1/2 of a onion and the juice of 1 lime.
Brown the meat, bacon and onion. This step is optional, but I like to do it.
Add a bottle of "thin" sauce that you like. If it's not thin, cut it with a little water. This did not need to be cut or thinned out.
If cooking as 12 PSI, cook for 60 minutes. If cooking at 15 PSI, you can reduce time to 45 minutes.
After cooking, remove from the liquid and chop. The meat will be so tender that you can chop it with a flimsy plastic spatula like the one in the pic.
If you like, set the pot in the freezer for a few minutes and let the fat ring or donut form and remove it. This isn't necessary but I wanted to illustrate it.
Return the meat back to the liquid and warm. It's now ready to eat.
Again, this isn't as good as a butt slow smoked over wood. However it's very fast and quite good to boot. For those of you with a PC, here is a great way to have several pounds of PP in just over a hour. Hope that y'all enjoy this different take on PP not done in the style of Dixie. Thanks for looking.
Oh, before I go, can any of the Pork Gods identify this? Sorry for the blurry pic, but I took it one handed. If no one gets it, I will make up a answer
Pork- 5 pound Boston Butt. It can be frozen or thawed. It doesn't matter.
I cube mine and remove the fat. This isn't really necessary, but I like to do it.
Coat heavily with cayenne or your rub of choice.
Make a bacon bed for the meat to lay on. Why? What's better with pork than more pork
Add 1/2 of a onion and the juice of 1 lime.
Brown the meat, bacon and onion. This step is optional, but I like to do it.
Add a bottle of "thin" sauce that you like. If it's not thin, cut it with a little water. This did not need to be cut or thinned out.
If cooking as 12 PSI, cook for 60 minutes. If cooking at 15 PSI, you can reduce time to 45 minutes.
After cooking, remove from the liquid and chop. The meat will be so tender that you can chop it with a flimsy plastic spatula like the one in the pic.
If you like, set the pot in the freezer for a few minutes and let the fat ring or donut form and remove it. This isn't necessary but I wanted to illustrate it.
Return the meat back to the liquid and warm. It's now ready to eat.
Again, this isn't as good as a butt slow smoked over wood. However it's very fast and quite good to boot. For those of you with a PC, here is a great way to have several pounds of PP in just over a hour. Hope that y'all enjoy this different take on PP not done in the style of Dixie. Thanks for looking.
Oh, before I go, can any of the Pork Gods identify this? Sorry for the blurry pic, but I took it one handed. If no one gets it, I will make up a answer
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
Comments
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Pretty cool Scotty!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Thatgrimguy said:Pretty cool Scotty!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks good to me Scotty.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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U R crazy! In an AMAZING way. The gifts just keep on coming. Thanks.Large, small, and a mini
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NPHuskerFL said:Looks good to me Scotty.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
smokesniffer said:U R crazy! In an AMAZING way. The gifts just keep on coming. Thanks.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks very tasty, nice job.
LBGE
Misplaced Cajun-----Blytheville, AR
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If I go with 20psi, will it be done in 30 minutes?"I've made a note never to piss you two off." - Stike
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Hard to tell what that is in the pic, looks like a pork Ho-Ho
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JohnInCarolina said:If I go with 20psi, will it be done in 30 minutes?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:JohnInCarolina said:If I go with 20psi, will it be done in 30 minutes?"I've made a note never to piss you two off." - Stike
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That looks awesome! I wonder if you smoked it for an hour before putting into the pressure cooker would be any improvement...
Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.
in Smyrna GA.
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SmyrnaGA said:I wonder if you smoked it for an hour before putting into the pressure cooker would be any improvement...
And thanks for the compliment my friend. It's much appreciated.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks @SGH that looks really tasty. If I'm cooking a small Boston butt inside, I usually use the pressure cooker. It really is superior for retaining flavor versus oven roasting. Much quicker too.
Large BGE
Greenville, SC -
@Dredger
Sister, you and I should write a PC cook book together. I have some very unique methods and recipes that I would love to share with the PC crowd.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH, I would love to co-author a book with you. I haven't published a new one in awhile and it would be great fun. Love your methods and a good sense of humor helps a lot too. Readers love that.
Large BGE
Greenville, SC -
Damn, beat my four hour turbo by far, great read, thanks brother.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
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