Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pulled Pork Sliders

Racin Rick
Racin Rick Posts: 14
in EggHead Forum
Up at 3:30 am to get my XL Big Green Egg started and bring 2 pork butts to room temp. Time for a cup o' joe while bringing the temp up to 220.  Using Dizzy Pig Dizzy Dust, Nature Glo Lump, peach and apple wood. Got the butts on around 4:30. Sprayed hourly with apple juice.  When internal temps reached 160, foiled them with butter, agave, and dark brown sugar. Took them off at 205 (about ten hours for the entire cook).
Bone just slipped out super slick.after pulling the pork, I tossed the pork with the Dizzy Pig Dizzy Dust.used Slider buns, Pepperidge Farm.some Blues Hog sauce and slaw.  Gotta have the slaw.some tasty repast. Well worth the effort.  
· Share on FacebookShare on Twitter

Comments

Categories