Waterfront Pools & Spas

We have completed our first Big Green Egg cookout for 2012 at our new Location! We hope you had a chance to stop by. We will be grilling and having fun all summer long! Here is the recipe for Saturday’s Pork butt.

Pork Rub
2tb Paprika
2tb Garlic Powder
2tb Onion Powder
2tb Kosher Salt
2tb Brown Sugar
1tb Chili Powder
1tb Oregano

Directions
Mix all ingredients in a bowl and set aside. Cover pork butt with a thin layer of mustard, then apply rub generously till you cannot see any mustard. Cover all sides. Set the Big Green egg up for indirect cooking using the Plate Setter and bring the Egg up to 240 degrees. Add wood chunks, insert cooking grate, then pork. Cook till the meat temp gets to 180-200 degrees. This takes approximately 14-16 hours to do. Use any wood you would like, we used soaked cherry and pecan wood in the last cookout.