Southern Style Pulled Pork
Pulled Pork is the main stay of American BBQ heritage. It dates back pre- Revolutionary times when whole hogs were roasted to perfection, shredded and served up to hundreds and old style BBQs. You now have the ability to take to a hunk of pork, cook it low and slow and turn it into a mouth-watering delicacy. There are so many variations you can play with, from the use of different rubs and wood chips to the BBQ sauce you serve with it. Traditionally Pulled Pork would be served piled on a soft white roll, topped with more BBQ sauce and a side of coleslaw.
Ingredients
Main
- 4 lbs (1.8 kg) pork butt/pork collar filet
- 1 teaspoon (5 ml) garlic powder
Rub
- 1 teaspoon (5 ml) black pepper
- 1/2 teaspoons (2.5 ml) ground cumin
- 1/2 teaspoons (2.5 ml) chili powder
- 2 tablespoons (30 ml) paprika
- 2 tablespoons (30 ml) coarse sea salt
- 2 teaspoons (10 ml) ground black pepper
- 1 teaspoon (5 ml) dried oregano
Accessories
convEGGtor
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See AccessorySmoking Chunks
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See AccessoryInstructions
Step 1
Combine all pork rub ingredients in a mixing bowl and mix thoroughly
Step 2
Diamond score the pork fat at 1 inch (3 cm) intervals to 1 inch (3 cm) deep
Step 3
Generously season the pork butt with the rub
Step 4
Let the meat come to room temperature (about 20 minutes)
Step 5
Once the EGG has reached temperature, 270°F/132°C add the soaked wood chunks to the coals
Step 6
Position the pork in the EGG fatty side up
Step 7
When the pork has reached an internal temperature of 195°F/90°C it is ready, take out, cover with tin foil and rest for about thirty minutes
Step 8
With 2 forks pull the pork apart
Step 9
Combine with your BBQ Sauce
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