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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
Chilehead Comments:
Posted by: Nick Lindauer - Categories: Uncategorized
Permalink: Recipe: Big Time Pulled Pork
One year ago: Review: Heat Seeker Hot Sauce
Two years ago: Review: Csigi Chili Sauces
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16 Comments »
“But, it looks like you have a rodent problem at the new house. There’s two of them sniffing your egg!”
The secret’s in the meat. 
Creater you crack me up !!!….NICK THAT IS ONE RECIPE I WOULD NOT DO 1 THINK TO…..Its a bute…..Does that Egg work as good as they say
mmmmmmmmmmmm, i like the way you roll nick. you must have had cooking lessons from chef wes. all your fixins look scrum deli icious.
open invite anytime at your house for grub?
p.s. love the jack’s
generallee on 8/20/2007 at 10:50 am said:
mmmmmmmmmmmm, i like the way you roll nick. you must have had cooking lessons from chef wes. all your fixins look scrum deli icious.
open invite anytime at your house for grub?p.s. love the jack’s
You and Leroy should hook up general. He loves the Jacks too. 
what makes you think i havent? 
NICK
I HAVE TO AGREE. THE MACHINE DOES VERY GOOD MEAT. USED IT MANY A TIMES. AND OH, I KNOW MY MEATS. WATCH DAVE LETTERMEN “CUTS OF MEAT” OFTEN WHENEVER I CAN STAY UP.
TRY BRISKET ALSO. SINCE YOURE IN TX NOW, GREAT WAY TO MAKE FRIENDS ON THE BLOCK. THEY LOVE IT THERE.
That’s BBQ ing!!! Slow and low baby!
Hay Nick……..think Im might buy one ff these egg’s…..can it fit in my refrigerator….lol….hahahahaahahahahahahahah
Nick, that looks really good, so what are you going to fix us when we come to Houston in a few weeks?
Hey, nice shootin’ there bud. I’ll bet that pork would be good the next day fried in lard, until crispy edges form. Toss in to corn tortillas. OH man. Pork, pork, pork. PORK. pork.
Biggles
Good lookin pig pickins Nick! Glad to see you went with the Big Green Egg, you won’t be sorry…there is nothing better!
Had a pulled pork sandwich today at the CNE (Canadian National Exhibition). It was good but that looks much better!
so that’s a big green egg. who makes it? great looking food.
Hey Nick, Garry and I will be over for dinner in a few…oh WAIT no we won’t you guys don’t live here anymore! 
Miss yas!
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Man, that looks delicious! Now I want some pulled pork for breakfast!
But, it looks like you have a rodent problem at the new house. There’s two of them sniffing your egg!