Pulled Pork On A Big Green Egg

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.

Pulled Pork On A Big Green Egg

This pulled pork was packed full of flavor, covered in bark, and just so spot on!

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
Cook Temp: 275˚ F - Setup for indirect cooking
Finishing Temp: 350˚ F - Setup for indirect cooking


Measure   Ingredient                                                                                Prep Notes      
2 – 2 ½ lbs    Tri Tip, Beef, Trimmed and Peeled                           I prefer Prime or Choice            
2 tbsp           Oil, Canola/Olive Blend                                 
4 tbsp           Rub-A-Dub, 5280 Culinary                                       

Preparation Directions:

Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, starters and any cooking tools
Stir charcoal in the Big Green Egg and Top off with Fresh Charcoal
Clean out ash pit if needed
Open Bottom vent and top vent for maximum air flow during startup process
Make a well in the center of the lump and ignite the charcoal using speedilight starters or an EGGniter
Heat to temp of 200˚ F and add convEGGtor and drip pan
Add EGGgenius if using
Adjust cooking temp/Pit temp to 275˚ F
While grill is heating up – prep Pork Butt as follows
Trim or clean pork butt as needed and make 1” deep cuts into the fat cap
Mix seasonings together using 50/50 mix
Add light oil to coat pork butt on both sides
Season to taste on both sides with Rub-A-Dub/Island Boys Coffee Rub Mixture
Allow to sit on the counter for 10-15 minutes while grill reaches cooking temperature
Burb Big Green Egg and Open dome
Add Pork butt to the grill, over the direct heat part of the grill
Put in the EGGgenius meat probe, be careful not to contact the bone
Cook at 275˚ Until internal temp hits 165˚ F or above
Remove EGGgenius probe
Tightly wrap pork butt in foil and return to the Egg
Place EGGgenius probe back into pork
Continue cooking pork butt until internal temp reaches 205˚ F (Approx 8-9 hours)
Carefully remove the pork butt and rest for 1 hour in a cooler, or closed oven (oven is off)
Using tongs, remove bone from pork butt and shred.
Season and sauce if desired
    BBQ Gear/ Supplies
Big Green Egg, XLarge                                                         Ace SKU – 8695298
Charcoal, Fogo Black Bag                                                    Ace SKU – 8028042
Big Green Egg, EGGniter                                                      Ace SKU - 8695330
EGGgenius, Big Green Egg                                                  Ace SKU – 8025753
Rub-A-Dub, 5280 Culinary                                                    Ace SKU - 8562050
Published on 5/23/2022.
Always follow manufacturer's instructions before using any product.
For more helpful tips and advice, visit a neighborhood Ace or visit us online at acehardware.com
These “How-To’s” are provided for informational purposes only. The information contained in Ace Hardware’s “how-to” videos and/or articles is intended to provide general guidelines for projects in and outside of your home.  Tools, products, materials, techniques, building codes, local regulations are continually changing. Ace Hardware assumes no responsibility for the accuracy of the information contained herein and disclaims any liability for the omissions, errors or the outcome of any project. It is the responsibility of the viewer to ensure compliance with all applicable laws, rules, codes and regulations for a project and the product being used. The viewer must always take proper safety precautions and exercise caution when taking on any project or using materials of said project. If you have any questions, concerns, or doubts regarding any element of what is displayed in the videos and/or articles, contact a licensed professional.