I'm not very good at pulled pork even after years of practice which is why I leave the job up to Mrs Showbizguru every time.

:eek:

What a coincidence!

It turned out so good last time, that I decided to try it again!
And whaddayaknow, this thread is at the top!:cool:

the only way ill do it

http://www.virtualweberbullet.com/pork2.html

have a 15 pounder in the fridge waiting for some smoking action :)

I make a blue-cheese slaw that always gets rave reviews with our bbq ribs (kansas city style). I simply replace the cole slaw dressing with mayo, apple cider vinegar and blue cheese crumbles. I also slice de-seeded jalepenos and mix them in to spice it up. Give it a try--you'll be glad!

NYTIMES pulled pork
 

I made this yesterday and it was utterly delicious. It baked for the full 4 hours, and was so soft it just fell apart in my hands. I made the sauce and slaw while the pork was baking, refrigerated the slaw and quickly reheated the sauce when the pork was pulled.

I think this link will work:

http://www.nytimes.com/recipes/10147...ldeo-Slaw.html

Bumping up this old thread looking for some help from the Pitmasters.

Making some pulled pork (Boston butt in the crock pot) but forgot to pick up apple cider vinegar. Don't want to make an unnecessary trip to the grocery store just for apple cider vinegar. Any good substitutes? We have regular white vinegar, red wine vinegar, and some sweet mango vinegar. Seems like white vinegar would work to throw in for the cooking (I do have BBQ sauce for once it comes out)?

If you are still smoking or slow cooking, use the red wine vinegar and water 2:1 ratio. Or use a cola/Dr. Pepper if you have one in the house.

+1 for Dr Pepper to marinate the pork

sweet to see Lockhart - I went to Lockhart in 1997 and really enjoyed it, as well as whatever bbq I ate there at the time. This thread will be fun to read.

This is my go to recipe, also from NYT - so delicious. I used Mexican Coke and finished it with Sweet Baby Ray's Hickory and Brown Sugar. I'll be making it again this weekend. I should try the BBQ sauce and cole slaw (from your link and also linked to in mine), but the slow cooker pork is so easy.

https://cooking.nytimes.com/recipes/...%20pork&rank=0

I'm going to do a pork shoulder for the first time in the new Green Egg, having done a few beef briskets there successfully.

My initial thoughts are to rub the pork, then sous vide it for 18 hours or so at 55C, and then put it in the Egg with indirect heat at 250F for ~6-8 hours.

Does that sound like a reasonable approach? Suggestions for the rub? My gut inclination is to go with salt / pepper / granulated garlic / turbinado sugar. Then I'll make a separate sauce to apply for the last hour or so of smoking.

So it should be ready by the weekend, right? ;)
I always use smoked paprika in my rubs (and many other things)---I love the flavor. I also use brown sugar usually but turbinado is similar. Maybe a bit of chipotle or cayenne? Cumin? Onion powder?
I am sure it will be wonderful....post photos!

In recent years I've been doing the Momofuku salt/sugar overnight cure. It can be slow roasted or done in the slow cooker. Then sprinkle on some brown sugar and salt and roast a bit longer until crusty. After that, you can do whatever - BBQ sauce for pulled pork, Korean Bo Ssam, or just make gravy and serve with mashed potatoes.

Almost certainly onion powder. Or perhaps sliced onions surrounding the pork in the sous vide bag. I'd say the other things depend on what's in the sauce. You list all good flavors, but they may work better in the sauce than the rub.