When we last left our pork shoulders they were resting comfortably on the Big Green Egg, having gone on at 5:30 at 225. They were up to 171 at bedtime, but I was pretty sure they wouldn’t go through their stall overnight.
Sure enough, at 6 a.m. they were still at 179, and didn’t hit 190 until almost 9 a.m. They pulled beautifully.
The sauce is simple, and the recipe is readily available, but here it is:
- 1 C white vinegar
- 1 C cider vinegar
- 1 Tbs. sugar (raw sugar, if you have it)
- 1 Tbs. cayenne pepper
- 1 Tbs. Tabasco sauce
- 1 tsp. kosher salt
- 1 tsp. cracked black pepper
Makes 2 Cups
The recipe and Elder Ward’s entire treatise on smoking pork butt is entertaining to read. It’s here: http://www.nakedwhiz.com/elder.htm.
Anyway, the pulled pork shoulder is now sauced and in the fridge. We’ll warm it in the crock pot tomorrow so it’s ready by 4 p.m.
I’ve decided to do the roast pork belly on the Egg, since I have a little grill time and we have things to do in the kitchen this afternoon.
It’ll start at 500 degrees in the oven, which will melt a little of the top fat, and then I’ll take it out to the Egg. It’ll go at 325 for its entire cook. After 90 minutes I’ll throw a beer into the drip pan underneath, even though I don’t think it’ll need that in the Egg.
This will be my first time cooking it outdoors; all the other times it’s been just in the oven.