Fuzzy’s Pulled Pork

 

Fuzzy’s Pulled Pork

The following recipe is a demonstration on how to prepare my Pulled Pork on a Big Green Egg. I have received a lot of feedback to shorten my videos…but I simply cannot shorten all of them. Asking to shorten a 29 hour process in less than 18 minutes is a little ridiculous…so just fast forward if you have to. I DO apologize about the thoroughness and overemphasis on some of the points on this video however…I just wanted to make sure that a few key points were made clear.

Fair Warning: The last step on this video is 100 percent optional. If you serve the meat before that point…it will still be some of the most tender, juicy pork you’ve ever had.

Your comments, questions, and concerns are welcome…and I’d appreciate it if you would share your experience or tweaks to this recipe.

Ingredients:

1 Boston Butt (Pork Shoulder)
2-3 Bottles of BBQ Sauce
Dry Rub
Olive Oil
Vegetable Spread
1 Aluminum Drip Pan
Aluminum Foil
Apple Wood Chips
Apple Juice

Pairs With: This should be juicy enough on its own…but add extra BBQ sauce if you must.

Suggested Side(s):
Sweet Potato Fries
Greenbeans

 

Fuzzy’s Apple Smoked Ribs

Method Of Cooking:

Big Green Egg (other smoker or grill) with a V Rack on your cast iron grate…all set on a plate setter with your drip pan in between the grate and setter. Large amount of Natural Lump Charcoal at 210-240 degrees for 6-8 hours…or an internal temperature of 176-180 (cook times will vary based on Egg temperature).

Total Cook/Prep Time: 29 hours, 1 hour of prep, 20 hours of brining, 6-8 hours for cooking (you may want to watch the entire LOST series)

Feeds: 8 lumberjacks, 12 “growing boys”, 16 people, or an army of hipsters

Double or Triple the recipe for a serious throw-down!

Leftovers? Freeze pork and slow cook in your crock-pot with additional sauce for an hour or two.

 

2 Comments

  1. G-Braugh
    November 26, 2013

    Leave a Reply

    This is a great recipe. I was not sure how big the Pork shoulder was so I improvised a littte. I used a 10 lb bone-in. In California did not have Melvin’s BBQ Sauce so I made a mustard sauce and followed the rest of the recipe. Smoked at or around 225 to 250 degrees fo 18 hours and pulled when the internal temp was 195 degrees. Served it to a house full and everyone raved.

    • Fuzzy
      November 26, 2013

      Leave a Reply

      Thanks, G-Braugh! We’ve used this recipe probably 40-50 times and it’s never disappointed. It sounds like you executed it perfectly!

      How did you feel about your mustard sauce recipe? I’ve been looking for a good recipe for quite a while, so if you don’t mind sharing it…I’d love to give it a try. Thanks for visiting our site, and thanks again for the kind words!

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