JEALOUS DEVIL PULLED PORK SHOULDER

• 2 Boston Butts approximately
• 7.5 lbs each Spray oil
• Dizzy Pig Dizzy Dust
• Dizzy Pig Pineapple Head Seasoning
• 4 oz bottle Motts apple juice
• 4 oz Apple Cider Vinegar
• Jealous Devil Lump charcoal
• Cherry wood chips or chunks

Start a very small fire in your Big Green Egg after cleaning the ash out.
Once the coal ignites spread it out on the coal grate and add enough lump
to fill the fire bowl about 2/3 full. Use the conveggtor with feet up and cooking grid on top.

Simply rinse the two pork shoulders and pat dry. Spray well with the oil, and then coat the meat with the Dizzy Dust.
Place both Butts onto the cooking grid and close the dome. Adjust the temperature to around 250 degrees. (This coal burns hot, so ‘be sure’ and stop the temperature climb at 250 degrees. The temperature will still climb to 300 degrees, but that will be okay.)

My cook lasted 8.5 hours at 300 degrees. No wrapping. This gave a nice color and ‘bark’ to the meat. Cook for an internal temperature of 204 degrees, or there about.

Using food gloves and meat claws, place the meat into a large pan and remove the bone. Pull the muscles apart and slice into the size meat chunks that you prefer.

Pull apart the meat with the meat claws. As you do this process, sprinkle some Pineapple head seasoning onto the meat and also spritz with a mixture of apple juice and apple cider vinegar.

If you like your pulled pork sauced, add some at this time.
Enjoy with baked beans and potatoes salad. If using buns, add cole slaw and a pickle.

TL Stallings, Madison Fireplace & Patio