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Pulled Pork by Elder Ward

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edited November -1 in EggHead Forum
I was checking out Mr. Ward's recipe for Pulled Pork, no where in his extensive recipe does he mention how big the piece of Pork he is using is. I presume that size does matter in this case. How long should it take to use his recipe on a 12 lbs boneless piece of pork
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  • AZRP
    AZRP Posts: 10,116
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    Newbie Bob,
    Did you get your meat at Costco, that sounds like 2 six lb boneless butts. To be a single 12 lb boneless it would have to be the whole shoulder. If it is two boneless butts, 14-18 hours should do it. -RP
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  • AZRP
    AZRP Posts: 10,116
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    AZRP,
    Also, do it with a dome temp of 250. -RP
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  • HolySmokes
    HolySmokes Posts: 446
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    Newbie Bob,
    no, size really doesn't matter in this case. When you equalize the egg for temperature
    (225-250 dome), you are already taking into account the mass of the meat you are cooking.
    Temp matters, size... not so much.
    Well, it does, but it's automatic if you're maintaining temperature...
    HolySmokes

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