(AW) Porking in the morning

Pulled Pork

First we made the rub (a mix of paprika, sugar, black pepper, chilli powder, chipotle chilli paste, ancho chilli powder, garlic and onion granules, and a pinch of salt) , and applied it to the pork butt on the bone (supplied by Gogmagoghills).

Then we left it overnight to absorb all those flavours...

Then we prepared the injection, a mix of apple cider vinegar and apple juice...

Then she went on the BGE, set up indirect with the DigiQ at 220f.

The butt hit the magic 179f after about 12 hours, at which point a wrapped it in foil, and set the DigiQ alarm to 190f for the meat.

Another 3 hours, until the meat hit 190f.

We then wrapped it in a towel, and put it in the cool box to rest for about 30 minutes.

Then we pulled!!!!

The meat just fell of the bone, quite literally!!

All that is left is to add the home made BBQ sauce, and serve.......