Pulled Pork (Virginia Willis)

★★☆☆☆
Prep: 45 minutes Cook: 7–8 hours Serves: 6 Source: Virginia Willis

Ingredients

  • 4 lb pork butt, on the bone (1814 g)
  • 2 tbsp canola oil (29.6 ml)
  • 1/4 cup brown sugar (59.1 ml)
  • 1/4 cup paprika (59.1 ml)
  • 2 tbsp coarse kosher salt (29.6 ml)
  • 1 tbsp garlic salt (14.8 ml)
  • 1 tbsp black pepper (14.8 ml)
  • 1 tbsp Piment d’Espelette or cayenne pepper (14.8 ml)
  • 4 cups wood chips (soaked in water) (946 ml)
  • 2 tsp McCormick’s Chipotle Chile Pepper (optional) (9.9 ml)
  • Mama’s BBQ Sauce (see below)

Instructions

  1. Combine sugar, paprika, salt, garlic salt, black pepper, and Piment d’Espelette. Rub meat with oil, then spice blend; rest 45 minutes.
  2. Set EGG for indirect cooking at 275°F/135°C with soaked wood chips wrapped in foil on coals; place foil pan with water between heat shield and grate.
  3. Cook butt to 165°F/74°C (~5 hours), then wrap in double foil and return to EGG until 180°F/82°C (sliced) or 190°F/88°C (pulled), another 2–3 hours.
  4. Rest 20–30 minutes; chop or shred, discarding fat and bones.
  5. Mix with sauce to taste; adjust seasoning.
  6. Mama’s BBQ Sauce: melt butter, sauté onion until soft; add ketchup, vinegar, Worcestershire, mustard, brown sugar, lemon juice, pepper. Simmer ~10 minutes. Refrigerate.
Wine Pairing: Bold Red (Zinfandel) — Smoky pulled pork pairs with bold Zinfandel.
Virginia Willis · Unknown
pork, pulled pork, bbq, big green egg