Recipe: Big Time Pulled Pork
Yesterday’s posting went by the wayside as I got sidetracked in the early morning by starting up the BBQ. I got the recipe out of Dr. BBQs cookbook and after 12 hours of cooking, I can tell you that the turn out was perfect. This was the second item that I cooked on the new Big Green Egg – ribs were the first thing on there on Saturday night.
Put this on the grill at a 6am and dinner will be ready at 6pm
Get yourself a 6-8lb pork butt. I rubbed it down with the rub detailed below the night before.
Big Time BBQ Rub
This is a very good and basic BBQ Rub. It works well on any food for smoking or grilling.
– 1/2 cup salt
– 1/2 cup Turbinado sugar
– 1/4 cup granulated brown sugar
– 1 tablespoon granulated garlic
– 1 tablespoon granulated onion
– 2 tablespoons paprika
– 2 tablespoon chili powder
– 2 tablespoon freshly ground black pepper
– 2 teaspoons cayenne
– 1 tablespoon thyme leaves
– 1 tablespoon ground cumin
– 1 teaspoon ground nutmeg
Combine all ingredients, mix well, and store in an airtight container.
Yields 1 1/2 cups
Put the pork butt on the BBQ (temperature: 235) for a good 10 hours – do not open it until after that point. Then proceed to check the temperature every hour until the butt reaches 190 to 200 degrees.
After 10 hours at 235 degrees
Pulled from the heat and cooling – allow to set for 30 mintues before pulling
Pulled and ready to eat!
Dinner is served!
Mmm..Pulled Pork for dinner