Sunday Supper {Butts on the Big Green Egg}

We won’t have a functioning kitchen for another couple of weeks while we wait on the counters, so I’ve had to get really creative with feeding my herd of ravenous boys/men. Honey came home with two butts last Friday and it turned out to be perfect. Here’s how he does them…

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Jim K’s Big Green Egg Pulled Pork
15 lb pork shoulder (Costco – two 7-8 lb pieces are in the package)

Rub:
3/4 C paprika (Costco)
1/4 C ground black pepper
1/4 C salt
1/4 C sugar
2 T chili powder
2 T garlic powder
2T onion powder
2T cayenne

1. Mix ingredients for rub.  You will have enough left for another BBQ later.  We usually store it in a mason jar but did a zip top bag this time to avoid dirtying dishes.
2. Trim some of the fat of of the pork to make it a bit leaner.  Generously coat the pork with the rub and let it sit out from about 30 minutes.
3. Prepare the BGE – fill with charcoal up to first ring, add a generous amount of hickory wood, insert your plate setter (to deflect the heat), put a cheap aluminum pan (for drips) on top of the plate setter and under the grill plate, and heat to 225.
4. Place the pork on the grill fat side up when at 225.  Spray/baste with Apple Cider Vinegar every hour or so in the beginning.
5. Let it cook over night.  In the morning, you may need to add more charcoal.  Take the pork off and wrap tightly in foil.
6. Get the BGE back up to 225 and let it cook until the internal temp is 200. This is the “fall apart” temp and it’s critical that you reach it.  It will take about 24 hours total.
7. When it reaches 200, take it off the grill and let it rest for about 30 minutes.  Pull apart with two big forks.  We freeze half and eat half.  It is terribly tasty just like that, but I do like to add my favorite Savannah Johnny Harris BBQ Sauce.

Now, I don’t eat my BBQ with a bun. It’s that good!!  So I either pile it on the plate with bread and butter chips, slaw and beans OR I turn it into one of my very favorite things ever… the BBQ Sundae!!  You can read all about that HERE.

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Speaking of sides, I made my slaw by eyeballing measurements in a gallon zip top bag, picked up Publix red skin potato salad in the deli and baked Stouffer’s mac and cheese in the oven. I think it was the first time the kids had ever had it and they LOVED it. I forgot how good it is!

Happy Memorial Day weekend!!

Sunday Suppers | School Night Suppers  |  Air Fryer Fridays  |  Instant Pot Eats

DIXIE DELIGHTS DELIVERED

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