1 Pork Butt (or Shoulder) roast 10 pounds or more.

Cavender’s Western Rub

Deep Aluminum Pan

Thaw (if necessary) in refigerator and then on kitchen counter for at least 6 hours to warm up the internal meat

Cover roast with Cavender’s with a thick layer of seasoning on the non-fat side and place in pan with fat-side up

Cover all other surfaces of the roast with a thick coating of Cavender’s seasoning.

Put in 16oz. beer to bottom of pan. Do not pour over the Cavender’s.  Do not wash the seasoning off of the meat.

Preheat the Big Green Egg to 290 degrees. Place 6 or 7 Applewood chunks and no more than 2 Mesquite chunks around the outside of the Lump Charcoal. Insert the Indirect heat plate into the Egg.

Place the pan with the roast on the Big Green Egg.  Insert the temperature probe.

Set the Cook Temp to 320 for the first several hours (until the “Stall” is passed) at an internal temperature of 150-155 degrees.  Then set the Cook Temp to 290 degrees for the next several hours.  

Cook until the Internal Temperature is 165 degrees.

Wrap the roast in foil to avoid “dryout” and stop the meat from absorbing any more smoke flavoring from the Applewood and the Mesquite.

Cook the roast until the internal temperature reaches 203 degrees.

Remove the pan from the Big Green Egg and then remove the foil wrapping.

After 30-45 minutes, Remove the roast from the pan.

Pour off all of the juices into a container and place the container in the refrigerator for several hours (preferably overnight). This is the rue that will flavor out pulled pork.

You can now shred all of the pork into another container. Place pulled pork in the refrigerator.

When the fat has congealed at the top of the rue container, it can usually be lifted out as a single sheet and thrown away.  This will leave you with perfectly fat-free rue.  

Using as little heat as possible, heat the rue to a liquid and pour over the pulled pork.  Using your fingers, knead the rue deep into the pulled pork.

Your pulled pork is ready to use in any recipe.  I divide the pork into multiple 2-serving packages and vacuum seal the packages to freeze for another day