Pulled Pork On A Big Green Egg

BGE Pulled Pork
by Chef Jason from 5280 Culinary

We sat back and enjoyed the long version of this pulled pork recipe.  The long version has no shortcuts, it’s just me and my Big Green Egg, oh and about 10 hours of cooking too.  The results though… amazing.

Print Recipe for Pulled Pork Long Version

Yield: 8-10 People     Prep Time: 15 Minutes      Cook Time: 8.5 Hours – PLUS 1 Hour of Resting

Ingredients

Directions

  1. Wash all tools prior to use
  2. Clean and sanitize all cutting boards and prep surfaces prior to use
  3. Read all manufacturer’s instructions before using grills, starters and any cooking tools
  4. Stir charcoal in the Big Green Egg and Top off with Fresh Charcoal
  5. Clean out ash pit if needed
  6. Open Bottom vent and top vent for maximum air flow during startup process
  7. Make a well in the center of the lump and ignite the charcoal using speedilight starters or an EGGniter
  8. Heat to temp of 200˚ F and add convEGGtor and drip pan
  9. Add EGGgenius if using
  10. Adjust cooking temp/Pit temp to 275˚ F
  11. While grill is heating up – prep Pork Butt as follows
    1. Trim or clean pork butt as needed and make 1” deep cuts into the fat cap
    2. Mix seasonings together using 50/50 mix
    3. Add light oil to coat pork butt on both sides
    4. Season to taste on both sides with Rub-A-Dub/Island Boys Coffee Rub Mixture
    5. Allow to sit on the counter for 10-15 minutes while grill reaches cooking temperature
  12. Burb Big Green Egg and Open dome
  13. Add Pork butt to the grill, over the direct heat part of the grill
  14. Put in the EGGgenius meat probe, be careful not to contact the bone
  15. Cook at 275˚ Until internal temp hits 165˚ F or above
  16. Remove EGGgenius probe
  17. Tightly wrap pork butt in foil and return to the Egg
  18. Place EGGgenius probe back into pork
  19. Continue cooking pork butt until internal temp reaches 205˚ F (Approx 8-9 hours)
  20. Carefully remove the pork butt and rest for 1 hour in a cooler, or closed oven (oven is off)
  21. Using tongs, remove bone from pork butt and shred.
  22. Season and sauce if desired
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Published on 5/23/2022.

Always follow manufacturer's instructions before using any product.
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