So this blog is intended to track my cooking recipes and skills on the big green egg. I've already cooked many things (ribs, brisket, pork shoulder, pizza, pork loin, etc...) I am now just starting to track these.
First up, pulled pork from a pork shoulder.
Injection Mix:
1 cup apple cider vinegar
1 cup white vinegar
1 cup ketsup
2 tbspn brown sugar
2 tbspn Frank's hot sauce
1 cup grape/apple juice
Rub:
1 part Tony C's
1 part kosher salt
1 part pepper
1 part Italian seasoning
half part cayenne pepper
This was the first time I actually dumped all of the rub into the sauce (on accident), but the sauce turned out really tasty - almost what you would find at Rudy's only more vinegary... The one down side was that when I injected the pork shoulder, the rub ingredients kept plugging the injector, so I had to strain the sauce I was injecting to remove it.
Inject the pork shoulder with enough sauce until you can't put anymore in without it leaking out of the pig. Let it sit for a couple hours in the fridge.
Pull it out an hour before putting on the egg.
Smoke at 225-250 degrees for 6 hours uncovered, cover for 5 more hours. This was way too long and I had the egg way too hot this time around, but I chose to sleep instead of getting up to cover the pork shoulder. Ideally, I would have smoked it for 4 hours uncovered and then another 4 covered.
Shread it up and pour about half of the sauce on it.
