I know they have a thing in the south called “slap you momma good” which makes no sense to me because no one would ever slap their momma, right?
Still, if you are in your 30s or 40s and have this pulled pork for the very first time, you might want to slap your momma for not serving this when you were young.
This is truly a transcendent delicacy that should have both Jewish and Vegan blessing. That is to say that even if you are Jewish or Vegan, you should be allowed to have this particular pulled pork. Just saying…
I offer counseling for my Jewish and Vegan friends as to ease the guilt after eating at my house.
Here’s the rub, makes enough for a 10 Lb. Pork Shoulder
2 Tablespoons Sea Salt
2 Tablespoons paprika
2 tablespoons Ancho chili powder (mild pure chili not a blend)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
½ teaspoon sage
½ teaspoon savory
½ teaspoon ground coriander
½ teaspoon celery seed
¼ teaspoon ground mustard
1/8 teaspoon ground clove
1/8 teaspoon ground star anise
I can fit 2 10 LB pork shoulders in my pan, so if I went full economy mode, I would smoke two pork shoulders at the same time.
I learned from this session that leaving the rub on for 6 hours makes a difference, I don’t know what the maximum time to rub benefit is, though I suspect that anything more than 2 days would be time wasted. Maybe next time I'll wait 12 hours and see how it affects the final product, but I will say that this go around, the final product was among the best I’ve ever tasted, mine or others.
Getting the fire right is probably the most critical aspect of this endeavor. I followed Elder Ward’s instructions on this when I first bought my BGE (Big Green Egg), and I have never changed my ways. Does that make me a crotchety old man? I don’t care, my pork is awesome and that’s all that matters.
I like to keep the dome temp at or under 225 ° F. I guess some people call this the pit temp, but that’s just confusing to me. The dome temp to me is the ambient temperature of the air around the pork. On this occasion, it climbed to 250 ° F and all was ok as long as it did not exceed.
After 16 – 17 hours I raised the temp to 350 – 400 ° F for the last hour.
My meat probe thermometer failed. My guess it was a combination of rain and age. I still had enough experience to put faith in the process. 2 hours per pound at 225 ° F is a good rule of thumb.
Elder goes on to make his own slaw, which is among the best slaw I’ve had, but I didn’t make it because it is hard to make just a little.
Look him up, Elder Ward, Big Green Egg Recipes.
I’ve been doing this now for 18 years, though that is not a real number because I make it maybe 2 or 3 times per year, so just like sex.
Here is a link to a video of the full process, start to finish with all of my ranting and raving.
Kiss yourself for making deliciousness.
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