pulled pork from Chris Lilly

We experienced some wonderful moments at Kingsford U, too many to write in one space. S’mores by firelight while listening to a live band. Incredible molasses-drenched pork ribs on the sidewalk in front of Pican. Spice rub classes and wine-blending classes at the Seghesio Vineyards. But if you asked Danny and I to name the ultimate moment of the entire decadent trip, we’d say the same: that pulled pork.

Oh lord.

Chris Lilly, who is a champion pitmaster and wins barbeque competitions across the United States, learned how to make great barbeque at his wife’s family’s restaurant, Big Bob Gibson’s Bar-B-Q in Decatur, Alabama. He is the master of this.

He said that at every single barbeque competition he has entered with this pulled pork recipe, he has won.

After watching this unveiling, and eating this pulled pork, we understand why. This was the best pulled pork we have ever eaten.

Chris showed us how to inject the pork butt with his special marinade, then coat it in a spice rub and intoxicating flavors. He put this butt, along with 11 others, into the giant smoker on the grounds of the vineyard, at 9 pm. The next day, he told us, he had been up at 3 in the morning to check the temperature, and then again at 6. At 9 am, he turned off the smoker and let the pork sit, until we gathered before him at noon.

Look at how easily that bone slides out of the meat, like a knife coming out of water. That was some tender pork.

Chris put his hands into the pork and pressed down with his fingertips. The meat simply fell apart under his hands.

You should have seen the barrage of us photographers, circling around the meat like buzzards, our cameras teeth. We wanted to eat. The least we could do was capture the images.

And then, fingers massaging the meat, slow and sweetly, making the pieces separate and fall into pink goodness.

Those are actually Danny’s hands. He was itching to get his fingers to this. Chris showed us all with the first pork butt, then let bloggers take over.

(We photographers kept snapping.)

Halfway through this, Danny looked up at me, and I could see the excitement in his eyes.

If you find this photograph distasteful, you probably shouldn’t be reading this site.

For the rest of us, look at that pulled pork fly. Chris told everyone to channel our passions into the knife. This woman certainly did.

In the end, after sliding away bone, pressing, massaging, chopping, gathering, and chopping some more, that 12-hour-succulent pork butt became this pink-flesh-with-char-on-the-outside beautiful pile of pulled pork.

Tell me you’re not hungry now.

All that preparation ended up on our plates.

That’s spicy coleslaw with Chris Lilly’s fantastic pulled pork.

I wish you could have had some. But, I wouldn’t have shared mine. I needed every bite.

p.s. The recipe for this is in Chris Lilly’s amazing cookbook, Big Bob Gibson’s BBQ Book. When it has arrived to our home, we’ll share the recipe with you. Soon.