Pulled Pork Carnitas on the Big Green Egg
Get Boston Butt (Pork Shoulder) 5-6 lbs.
Place in bowl, Soak in Claude’s Fajita Marinade.
![IMG_1538.jpeg Claude's](https://cdn.uploads.micro.blog/4198/2020/8ad8542d82.jpg)
Salt & Black Pepper
![11C4FB9B-8BBD-487D-BCA4-55DE4EE912FC_1_102_o.jpeg salt and pepper](https://cdn.uploads.micro.blog/4198/2020/57fd1602a8.jpg)
Put in fridge overnight. Go to sleep.
Wake up.
Heat egg to 275
Throw it on.
![D9EB6C9A-7FF5-4BE3-AB63-058B00BAA8D5_1_102_o.jpeg first on](https://cdn.uploads.micro.blog/4198/2020/1afd2a6683.jpg)
Wait…
![IMG_1560.jpeg wait-1](https://cdn.uploads.micro.blog/4198/2020/8421a200c1.jpg)
Pour a little more marinade on. (Optionally cook small bites)
![IMG_1569.jpeg Halfway Home with Poppers](https://cdn.uploads.micro.blog/4198/2020/4751d2a9d4.jpg)
Wait to 160 degrees internal temp and wrap in FOIL
More waiting
![IMG_1561.jpeg wait-2](https://cdn.uploads.micro.blog/4198/2020/649b4a070f.jpg)
Wait to 195 degrees internal temp and pull out to rest.
Wait a half hour and dump into bowl. Toss with forks.
![IMG_1576.jpeg Done](https://cdn.uploads.micro.blog/4198/2020/1a691b6e40.jpg)
Put in Tacos. Enjoy.