Posted August 20, 2007 by Nick Lindauer in Recipes

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.