From the Big Green Egg Website
We had a Big Green Egg open house at work and made pulled pork sandwiches for our guests. Before the day was over I was having a hankering for pulled pork so I scheduled to make it on the weekend. This will be my go-to recipe when I’m looking for a “game day” dinner. So good, and so easy.
EGGcessories
ConvEGGtor
Ingredients
- One 7 to 8 pound pork butt, fat cap trimmed off
- 2 tablespoons vegetable oil
- Big Time BBQ Rub
- ½ cup apple juice
- 2 cups Dr. BBQ’s Carolina Barbecue sauce
- 12 hamburger buns
Instructions
Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours.
I put this pork butt in the fridge the night before so it would get the full 12 hours (it was probably more!) of soaking up the rub goodness.
Set the EGG for indirect cooking at 275°F/135°C using hickory and cherry smoking wood for flavor.
I’m going to try a lower cooking temperature next time. Like, 200-225. It cooked a lot faster than the recipe said it would. I would rather go lower and slower.
Put the butt in the EGG and cook until the internal temperature is 160°F/71°C; this should take 6 to 8 hours.
Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle.
I used a disposable metal pan. I have a hard time keeping aluminum foil “hole free” and the metal pan allowed me to shred and sauce it easier later.
As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it.
Then I put a piece of aluminum foil over it.
Put it back in the EGG and cook until the meat reaches an internal temperature of 195°F/91°C; this should take another 2 to 3 hours.
Remove the package from the EGG to a baking sheet.
Open the top of the foil to let the steam out and let it rest for ½ hour.
Using heavy neoprene gloves or a pair of tongs and a fork transfer the meat to a big pan. It will be very tender and hard to handle.
This is the other point in the cook where the aluminum pan helped out. I didn’t have to transfer it to anything.
Discard the juices as they will be quite fatty.
Shred the meat, discarding the fat and bones; it should just fall apart.
I did this by hand, but be careful. Some parts of the meat are going to be super hot.
Continue to pull the meat until it’s shredded enough to make a sandwich.
Add 1 cup of the sauce and mix well. Reserve the additional sauce for serving on the side.
Serve on fluffy white buns topped with coleslaw.
I made mashed sweet potatoes as a side. My son used that instead of the coleslaw for the topping and was super happy with his decision.
