If you’re looking to switch things up in your bbq game and really wow your guests, look no further than this 50/50 Pulled Pork Recipe Big Green Egg. Developed by a pitmaster who was inspired by traditional barbecue methods, this recipe is the perfect combination of smoky goodness, succulent pork, and the unique flavorfest that comes only with the Big Green Egg.
For the Pulled Pork
- 4–5 lb. Pork Shoulder (butt) Roast
- Kosher Salt
- Fresh Ground Black Pepper
- 1 tablespoon of your favorite BBQ rub
- 1 bottle of your favorite BBQ sauce
For the Big Green Egg
- 3 pieces of hickory wood chips
Preparing the Pork
- First, generously coat the pork shoulder roast with freshly ground pepper, salt and barbecue rub.
- Let it sit out at room temperature for 30 minutes.
Lighting the Big Green Egg
- When the pork has been resting for approximately 30 minutes, it’s time to light the Big Green Egg.
- Soak the hickory wood chips in water for about 30 minutes.
- Then, fill the fire box of the Big Green Egg ⅔ full with charcoal.
- Add in three or four of the hickory wood chips, light the charcoal and allow the Big Green Egg to preheat for about 20 minutes.
Cooking the Pork
- When the Big Green Egg has reached 350°F, it’s time to add in the pork shoulder. It should be set first on the grill, fat side up.
- Cook the pork for 3 to 5 hours, or until it reaches an internal temperature of 195°F.
- When it’s almost done, brush it with your favorite BBQ sauce.
- Remove it from the grill and let it rest for 10 minutes before pulling it apart with two forks.
This pulled pork recipe is the perfect balance of sweet, smoky and succulent. It’s infused with traditional barbecue flare and Big Green Egg flavor, making it the perfect addition to any outdoor gathering. Grab some friends, light up the grill and pour yourself a glass—it’s time to enjoy some slow and simple pit master excellence.