Smoked pork shoulder for pulled pork
Trim excess fat and silver skin. Leave fat cap on one side. Shake light layer of coarse salt onto all sides of meat.
Cover generously with seasoning and press in with hands to adhere. Let rub melt in for 20 minutes or more while you prepare EGG.
Prepare fire in EGG, starting with a small amount of charcoal in the fire box. Once all charcoal is burning and EGG has warmed up to 300 degrees F or more, lay wood chunks on coals and cover with more charcoal to fill firebox.
Add the plate setter with legs up and a drip pan or foil to catch drippings. Place cooking grid on plate setter.
Stabilize EGG at 250 degrees F and wait 20 minutes or more until smoke is thin with a light smoky aroma. Place seasoned pork butt on grid, fat cap down. Cook for approximaely 8 hours or until outside crust (bark) is caramelized and firm.
After 8 hours or when the meat reaches 170 degrees F internal temperature, double wrap the butt in heavy-duty aluminum foil. Before sealing foil, pour in peach nectar/hot sauce mixture. For a little extra layer of flavor, grind a couple of teaspoons of seasoning finely and add to liquid.
Return to EGG and cook until 200 degrees F temperature in the center. Remove from EGG and place in cooler to rest for at least 1 hour and up to 3 hours.
Remove butt from foil reserving liquid.
Pour liquid into fat separator and let stand.
Pull, shred, chop or chunk to your preference.
Pour liquid off carefully to separate from fat. Add salt and fine ground rub to taste. Add back some fat as desired for taste.
Mango pulp has made a good substitute for the peach nectar. Amount of nectar can be increased by x2 or x3 times or the butt can be injected with liquid.
Add salt, fine ground rub to taste to liquid. Mix liquid back in with pulled meat or serve separately.
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 2.6mg | 0 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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