Recipe & photo courtesy of Chris Capell, Dizzy Pig Barbecue. For more information on the Dizzy Pig Competition Team, visit Big Green Egg Competition Teams.
3-4.5kg pork butt (also called pork shoulder blade roast, Boston butt)
1⁄3 cup of Dizzy Gourmet® Down and Dizzy™ Seasoning
2 or 3 chunks of smoking wood (hickory is a natural on pork)
½ cup of peach nectar
Hot sauce (optional, and to taste mixed in with peach nectar)
Trim excess fat and silver skin. Leave fat cap on one side. Shake a light layer of coarse salt onto all sides of the pork butt.
Cover generously with Down and Dizzy™ Seasoning and press in with hands to adhere. Let rub melt in for 20 minutes or more while you prepare EGG.
Prepare fire in EGG, starting with a small amount of charcoal in the firebox. Once all charcoal is burning and EGG has warmed up to 149°C/300°F or more, lay wood chunks on coals, and cover with more charcoal to fill firebox.
Add the convEGGtor with legs up and drip pan or foil to catch drippings. Place cooking grid on convEGGtor legs.
Stabilize EGG at 121°C/250°F, and wait 20 minutes or more until smoke is thin with a light smoky aroma. Place seasoned pork butt on grid, fat cap down. Cook for approximately 8 hours, or until outside crust (bark) is caramelized and firm.
After 8 hours, or when the meat reaches 77°C/170°F internal temperature, double wrap the butt in heavy-duty aluminum foil. Before sealing foil, pour in peach nectar/hot sauce mixture. For a little extra layer of flavour, grind a couple teaspoons of Down and Dizzy™ Seasoning finely and add to liquid.
Return to EGG and cook until 93°C/200°F internal temperature in the centre. Remove from EGG, cover with towels, a blanket or place in cooler to rest for at least 1 hour and up to 3.
Pull, shred, chop or chunk to your preference. Add salt, fine ground rub to taste.