Recipe courtesy of Chris Lane
Ingredients
- One 7 to 8 pound pork butt, fat cap trimmed off
- Tony Chachere’s Injectables Roasted Garlic & Herb Marinade
- Tony Chachere’s Spice N' Herbs Seasoning
- Tony Chachere's Original Creole Seasoning
- Olive oil
Instructions
Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C.
Inject the pork shoulder with the marinade. Rub the meat with the oil and then sprinkle liberally with the seasonings.
Put the butt in the EGG and cook until the internal temperature is 195°F/91°C ; this should take 8 to 10 hours.
Using meat claws, transfer the meat to a big pan; it will be very tender. Shred the meat, discarding the fat and bones; it should just fall apart. Serve on fluffy white buns topped with barbecue sauce and cole slaw.
What about some apple juice in the drip pan
Never hurts to put liquid in the drip pan
Doesn’t do a thing…trust me….or…waste your time…
Do I put the pork butt roast directly on the grates or do I put the butt roast in a pan and then on the grates in The Green Egg? I am new to grilling and to The Green Egg and can use all the help I can get. Thank you!
Place it directly on the grill and cook at 250-275 indirect heat with the convEGGtor.
Put the conveggtor upside down in the egg and then place the drip pan on it. Next, place the grill in the Egg and the meat directly on the grill.