Damn Near Perfect Pulled Pork

I’ve been playing around quite a bit trying to find the tastiest/fastest/easiest way to do pulled pork. I’ve done the traditional low ‘n’ slow method – 250°F for 16-20 hours until the meat hits 210°F internal and starts to fall apart. The results are always good – smoky and tender with a crispy bark – but I seldom have the time or inclination to do overnight cooks anymore.

I’ve also gone the “turbo butt” route – smoking at 350°F until the butts hit 160°F internal, then wrapping in foil and braising until done. The results have been good and expedient, but the butts seems to come out drier with too much bark.

This time I split the difference and did a slightly hotter and faster cook without any foiling/braising. The end result may very well be the best pulled pork I’ve ever made – tender and juicy with good smoke flavor and plenty of pliable bark.

I scored the fat cap on the butts every inch or so, then seasoned the butts with a heavy coating of Plowboys Yardbird Rub. I stashed them in the fridge while I set up the Big Green Egg for a 8 hour indirect cook at 300°F. This meant filling the firebox with lump and using a plate setter and drip pan to diffuse the heat. When the cooker was up to temp, I added some chucks of apple wood for smoke.

I cooked the butts for about 7 hours at 300°F, turning occasionally, until they hit 210°F internal.

Pulled Pork

At this point the meat was starting to fall apart and it was all I could do to get the butts off the grill in one piece. I loaded them into a large roasting pan and let them rest for an hour before pulling the meat.

First I broke down the major muscle groups, removing them from the fat and connective tissue. Then I worked the meat over using a pair of bear paws to shred the meat and to remove all the remaining inedible bits. I added a little finishing sauce (50/50 Pomegranate Pig and apple cider vinegar) while  working with the meat to help keep it moist.

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