The trick is to smoke the meat and not make the meat smoke
  Date: June 28, 2014
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This recipe from Grill It! (2014) looked very tasty and intrigued me. It used a Pork Shoulder (Boston Butt) and did a high temperature, highly seasoned version of pulled pork. The pork shoulder was butterflied and seasoned with with some Italian influenced herbs and spices. It was rolled back up and tied, pinwheel style, and refrigerated for 48 hours. On the day of the cook it was placed on the Egg uncovered where it spent the next to hours indirect grilling at 350 degrees using Jack Daniels oak chips. Then the roast was wrapped with foil and finished, covered, for the next 2 hours. The meat was pulled from the foil, the juices were saved and the meat was rested for 2 hours. The meat was pulled using two forks and the goal here was smallish chunks. The meat had wonderful flavor from the bark, the seasonings and the oak chips. The sandwiches were served on HOMEMADE FOCACCIA which was seasoned with Dijon mustard and topped with arugula. These were very filling sandwiches, but it was telling that half the people went back for seconds.
  Recipe Source:
Alt image
Meathead
Better Homes & Gardens Grill It! 2014: Porchetta Sandwich - Page 93.
  Grill:
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Big Green Egg
Indirect Grilled:
Using the Big Green Egg Kamado Cooker.
  Gear:
  • BGE Plate Setter (Legs Up)
  • BGE S-S Grill Grid
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-732 Remote Read Thermometer
  • Wicked Good Weekend Warrior Lump Charcoal