Big Green Egg Pulled Pork Recipe: Delicious BBQ Guide

Everyone loves a delicious pulled pork sandwich, especially when it’s cooked on a Big Green Egg. The smoky flavor, tender meat, and mouth-watering aroma make it a crowd-pleaser at any gathering. Mastering this recipe lies in the right preparation and cooking techniques.

I’ll guide you through my favorite pulled pork recipe, from selecting the perfect Boston butt to achieving that perfect blend of smokiness and tenderness. Using the Big Green Egg ensures that your pork will be juicy and full of flavor, thanks to its unique ability to maintain consistent temperature and smoke distribution.

Whether you’re cooking for a family barbecue or just craving a hearty meal, this recipe will help you create the best pulled pork you’ve ever tasted.

Key Takeaways

• Perfect pulled pork starts with good preparation and seasoning.
• Consistent temperature and smoke on the Big Green Egg are crucial.
• This recipe results in juicy, flavorful pulled pork every time.

Overview of Ingredients

Creating the perfect pulled pork on the Big Green Egg requires the right ingredients and choosing the best pork cut. Let’s dive into what you need to make your pulled pork taste amazing.

Key Ingredients for Pulled Pork

For your pulled pork, you’ll need a mix of spices and oils to bring out the flavors. Here’s a basic list of must-have ingredients:

• Rub: A good dry rub is essential. I use a mix of brown sugar, salt, black pepper, paprika, and a hint of cayenne for some heat.
• Olive oil: This helps the rub stick to the pork better.
• Apple juice: Keep the pork moist and give it a sweet, tangy flavor while it cooks.
• BBQ sauce: Add your favorite BBQ sauce to mix in with the pork after it’s shredded. This adds a savory and tangy taste.
• Mustard: Sometimes, I use mustard to coat the pork before adding the dry rub. It adds an extra layer of flavor.

Selecting the Best Pork Cut

Picking the right pork cut is key to tender pulled pork. I usually go for the Boston butt or pork shoulder. Here are some tips:

• Boston Butt: This cut comes from the upper part of the shoulder and has a good mix of fat and meat. The fat layers make the pork juicy.
• Pork Shoulder: Another great option. It’s slightly tougher than the Boston butt, but slow cooking makes it super tender.
• Fat content: Look for a cut with some fat marbling. Fat keeps the meat moist and flavorful.
• Bone-in vs. Boneless: Both work well, but bone-in can add more flavor during cooking.

Using these ingredients and selecting the right cut ensures your pulled pork will be juicy, flavorful, and a hit for any meal.

Preparing for the Cook

Getting ready to make pulled pork on a Big Green Egg involves careful prep and using the right rubs and marinades. Here are the key steps to ensure your pulled pork turns out tasty.

Preparation Techniques

First, take your pork shoulder out of the fridge. Place it on a cutting board. If your pork shoulder has a fat cap, I recommend scoring it with deep slices. Use a sharp knife to make cuts about 1 inch apart. This helps seasoning and smoke penetrate the meat better.

Next, apply a light coat of olive oil. It helps the rub stick to the meat. Insert a thermometer probe into the thickest part of the meat, avoiding the bone. This will help keep track of the internal temperature while cooking.

Set up your Big Green Egg for indirect cooking. Place smoking wood like hickory or cherry in the Egg for added flavor. Preheat to about 275°F (135°C).

Spice Rubs and Marinades

The rub or marinade you use will greatly impact the flavor of your pulled pork. A good pork rub typically includes brown sugar, paprika, salt, and pepper. Some folks like to add garlic powder, onion powder, and cayenne for a kick.

Sprinkle the rub liberally over the entire pork shoulder. Ensure it’s well coated on all sides. If you prefer a marinade, mix your ingredients and let the pork marinate for at least a half hour or up to 12 hours in the fridge.

Keep an eye on the internal temperature. You want it to reach around 160°F (71°C) before wrapping it in foil and continuing to cook until it hits 205°F (96°C). This will ensure the meat is tender and easy to shred.

Smoking & Cooking Process

For the perfect pulled pork on the Big Green Egg, you’ll need to set up your grill correctly, carefully manage the smoking phase, and know how to finish your cook by wrapping the meat.

Setting Up Your Grill for Smoking

First, make sure your Big Green Egg is clean and ready for cooking. Then, light some lump charcoal with a natural fire starter. Once the charcoal is lit, add wood chunks for smoking. Hickory, cherry, or apple wood can add amazing flavors to the pork, and I prefer mixing different types for a balanced smoke.

Next, set up your grill for indirect cooking. Using the plate setter or ConvEGGtor, make sure heat circulates around the meat without direct contact. This setup is perfect for the low and slow cooking needed for pulled pork. I aim for a steady temperature of 250°F.

The Smoking Phase

After setting up the grill, it’s time to prep the pork. I score the fat side in a crosshatch pattern and rub it generously with my favorite BBQ rub. Then, I place the pork butt on a rimmed baking sheet and position it on the grill with the fat side down.

I insert a thermometer probe into the thickest part of the meat, making sure it doesn’t touch the bone. Once the pork is on the grill, I shut the lid and resist the urge to open it during cooking. Good smoked pork requires patience and steady temperature management.

Wrapping and Finishing

When the pork reaches an internal temperature of 160°F, it’s time to wrap it with aluminum foil. I transfer it to a grill-proof pan, sometimes adding apple juice for extra moisture, and then cover the pan tightly. This helps the pork stay juicy and finish cooking properly.

I let the pork cook until it reaches an internal temperature of 205°F. Once done, I remove it from the grill and let it rest in the foil for about an hour. This final step ensures the meat is tender and easy to shred.

Frequently Asked Questions

Here are some common questions about smoking pulled pork on the Big Green Egg, including the best techniques, cooking times, and tips for the perfect flavor.

What’s the best way to smoke pork shoulder on the Big Green Egg?

To smoke pork shoulder, start by scoring the meat. Make 1-inch deep slices in a crosshatch pattern. Coat with olive oil and dry rub. Preheat the Big Green Egg to 225-250°F for indirect cooking. Use hickory and cherry wood for smoking. Make sure the internal temperature reaches around 205°F.

How can I make an easy pulled pork using a Big Green Egg?

Start by patting the Boston butt dry and trimming any excess fat. Season it with your favorite rub. Place it on the preheated Big Green Egg, maintaining a temperature of 225-250°F. Smoke it until it reaches an internal temperature of 205°F, then let it rest before shredding.

What is the ideal cook time for pulled pork on a Big Green Egg?

The cook time for pulled pork can vary. Generally, it takes about 4 to 6 hours to reach the desired internal temperature of 205°F. This can depend on the size of the pork shoulder and the temperature consistency of the smoker.

Should the fat cap be up or down when smoking pork shoulder in a Big Green Egg?

Place the pork shoulder with the fat cap down. This helps protect the meat from direct heat and allows the fat to render through the meat, keeping it moist and flavorful.

Can you share a Big Green Egg pulled pork rub recipe that brings out great flavor?

For a great rub, mix:

• 1/4 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper

What’s the recommended smoking time for a 10lb pork butt on the Big Green Egg?

Smoking a 10lb pork butt usually takes between 8 to 12 hours. Keep the smoker at a steady 225-250°F.

It’s best to use a meat thermometer to ensure it reaches an internal temperature of 205°F for optimal tenderness.