Recipe: Pulled Pork

Ingredients

¼ to ½ teaspoon Morton Course Kosher salt per pound of meat
to taste none BBQ spice mix (sugar, paprika, onion, garlic powder, cumin, black pepper, etc.)

Trim the fat cap from the Boston Butt to expose the meat.
Season the meat with kosher salt and your choice of BBQ spice mix.
Wrap the seasoned meat in plastic wrap and refrigerate overnight.
Prepare the Big Green Egg with lump charcoal and preheat to 225°F to 275°F.
Add wood chunks to the charcoal for extra flavor if desired.
Place a disposable foil pan on the convEGGtor to catch drippings.
Once the Egg is stable at the desired temperature, place the Boston Butt on the cooking grate.
Cook the meat for 1½ to 2 hours per pound, monitoring the internal temperature.
When the internal temperature reaches around 150°F, the meat will enter a stall.
After about 7 hours, wrap the Butt tightly in aluminum foil to continue cooking.
Check the internal temperature every 40 minutes until it reaches 199°F to 203°F.
Remove the wrapped Butt from the Egg and place it in a cooler to rest for at least 30 minutes before pulling.
After resting, pull the meat apart and serve as desired.

Servings

8-10

Calories

250

Total fat

10g

Total carbohydrates

20g

Total protein

20g

Sodium

20mg

Cholesterol

20mg