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.

2 thoughts on “Damn Near Perfect Pulled Pork”

  1. Nice coincidence! I’m doing a cook of four butts on my large BGE in the morning for a gathering tomorrow evening and what you described is pretty much how I do my barbeque now. Sometimes my fuel burns faster than I anticipate and the temp starts to drop before the plateau is over, and then I do the foil wrap and finish in the oven, but overall this is my favorite method. Always enjoy your cooks and comments btw. Happy egging!

    Scott Whittington
    Kernersville, NC

  2. I’ve been cooking my butts at 275 on my stick burner and that has produced some great results too but I haven’t tried that on my kamado grills yet. I’ll give it a shot.

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