Chipolte Pulled Pork - Scored and Chunked

Rehydrating seasoningI got my hands on some "Chipolte Seasoning" from Sam's Club and I've been using it off and on in a bunch of recipes. I had the thought that I wanted to rehydrate it and make a "schmear" that I would use as a marinade and rub.

I used about a cup of the seasoning, with about a cup of water. Brought it to a boil and let it sit until cool. This rehydrated all the minced onion, garlic and peppers in the rub.

Scoring pork buttsI intended to pull this pork apart for sandwiches and chimichangas, and I really wanted a nice bark with big chunks for the sandwiches, so I scored the fat cap nice and deep and rubbed the butts down thoroughly.

Bring Big Green Egg to tempNext I prepared my Big Green Egg like normal for doing a low and slow. Started a fire, and when it was burning nicely, added a couple chunks of hickory and some cherry I had from the farm. When it reaches 225 degrees, you're ready to add the pork.

Smoke at 225, until internal temp reaches 165-170 degrees, double wrap in foil and put back on Big Green Egg. Smoke until 195-200, or until bone pulls from meat.

Unwrap from foil, crank Big Green Egg and form a nice crust. Let it rest for 10-15 minutes and pull it apart with bear paws, forks or fingers.