Entry: Oink Thursday, August 07, 2008



Keith's made pulled pork twice on his Egg this summer, both times to the rave reviews of eager diners.  It was such a hit with our Sunday School class - we've deemed crunching on the crispy crust a spiritual experience.

Here's how to reach the next level of Nirvana:

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Four pork shoulders from Costco - about $53.  Keith trimmed and cryo-vac'ed them in pineapple juice, teriyaki, ginger and garlic for 28 hours.

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Now let's pour the pineapple juice marinate into a sauce pan, to be reduced (boiled) for meat sauce later. 

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A foil-lined drip pan, to be filled with water while the meat smokes.  And requisite seasonings including Allspice, Garliic Power, Chili Powder, Ginger, Turbinado sugar and Molasses.  Not pictured:  Kosher salt, because it took so long to find in the hurricane that is our pantry.

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Drizzle molasses on those formerly piggly wigglies.....

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....then cover them with the combined dry seasonings.  Be generous.

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Now get them outside and on the Egg, which should be about 220 degrees.  Put that water-filled pan under them to keep the pork moist and catch the dripping fat.  And re-sprinkle with dry seasonings as necessary.

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Four pork shuolders will just fit - 2@ layer.  And use your own shoulder to close the top of the Egg.

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Vent that Egg - gotta have air for the slow-burning fire.

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Seventeen hours later - the deliciousness that is Egg'ed pork, soon to be pulled pork with the help of elbow grease powering flashing tines.  The fat has dripped out, leaving a sweet, crunchy crust hugging tender, moist meat.  For extra goodness, swirl pulled pork in barbecue sauce - or better yet - the spicy marinate, now reduced into a syrupy glaze.  Everybody wants a pull of that tangy crust between their teeth.  Yummy!

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Transport in foil-wrapped pans, with layers separated by dish towels in a cooler.  Assuming there's any left after everyone pulls and samples.

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Five days later - this pitiful container holds all that remains of that porky goodness.  We store it dry, and add the spicy (reduced) marinate before heating.



I'm hungry now. 

   5 comments

Trace
August 12, 2008   06:20 PM PDT
 
I would like to put in an order please. Sharon just came home and said..."can you make the same pulled pork that Keith made?" I was dumb enough to reply..."sure!" That was before I saw the recipe! Impressive...and looks delicious. How much for a few servings?
andrea
August 9, 2008   10:56 PM PDT
 
this reminds me of sharon's sausage blog entry. gotta luv that tx bbq!
Melinda
August 8, 2008   08:07 PM PDT
 
You've even got me interested...in spite of a ginger allergy, complete gastrointestinal intolerance of pork, and my last BBQ ingestion requiring a hospital stay. That's saying quite a lot! It looks like Keith still LOVES his Egg...please don't show David!
Dad
August 7, 2008   12:18 PM PDT
 
I've posted the recipe such as it is on the board that taught me how to do pulled pork on the BGE.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=491013#491013
lisa
August 7, 2008   06:50 AM PDT
 
we accept deliveries in our home between 6-8pm

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