RECIPE PDF

A Backyard BBQ Essential

If you’re looking for a recipe that defines the magic of low-and-slow cooking on the Big Green Egg, it’s hard to beat pulled pork. With just a few ingredients, a steady fire, and a little patience, you can transform a humble pork shoulder into a pile of smoky, tender, flavor-packed goodness that will have your family and friends coming back for seconds (and thirds).

Let’s dive into how to make Pulled Pork on the Big Green Egg, with simple steps and tips for making the most of your cook.

What You’ll Need

The beauty of pulled pork is its simplicity. Here’s what you need:

• 8 lb pork shoulder (Boston butt)
• Dizzy Pig Red Eye Express Rub (or your favorite BBQ rub)
• Olive oil (optional, as a binder)

For the cook:

• ConvEGGtor for indirect cooking
• Wireless probe thermometer (optional, but helpful)

Prep: Rub It Down

Start by patting the pork shoulder dry with paper towels. If you like, you can lightly coat it in olive oil to help the rub stick, but it’s not required. Then, generously apply Dizzy Pig Red Eye Express Rub, pressing it into the meat on all sides. Don’t be shy here—this is a big cut of meat, and you want that rub to work its way into every nook and cranny.

Let the pork rest while you fire up the EGG.

The Setup: Low, Slow, and Steady

Set up your Big Green Egg for indirect cooking with the convEGGtor in place. Light the charcoal and stabilize the temperature around 200°F to 225°F. This is the sweet spot for pulled pork—low enough for the connective tissue to break down slowly, but hot enough to keep things moving.

Once the temperature is stable, add a few chunks of wood to the coals. For pork, a mix of apple and hickory works beautifully, adding a subtle, sweet-smoky flavor that complements the rich pork.

If you’re using a wireless thermometer, insert the probe into the thickest part of the pork shoulder, avoiding the bone.

The Long Cook: Patience Pays Off

This is where the Big Green Egg’s legendary temperature control shines. Close the lid, and let the EGG do its thing. The goal is to maintain a consistent temperature between 200°F and 225°F throughout the cook.

Plan on around 2 hours per pound, which means an 8 lb pork shoulder will take roughly 16 hours to reach an internal temperature of 200°F. It’s a long cook, but it’s worth every minute.

Be patient. Resist the urge to peek too often—every time you lift the lid, you lose heat and extend the cook time. Let the EGG handle it.

The Rest: Don’t Skip It

Once your pork shoulder hits 200°F, carefully remove it from the EGG. Take out the temperature probe if you’re using one, then wrap the pork tightly in butcher paper, followed by an old towel. Place the wrapped pork in a cooler (no ice) and let it rest for at least 1 hour.

This resting period is crucial. It lets the juices redistribute and helps the pork reabsorb moisture, making it even more tender and flavorful.

The Payoff: Shred and Serve

When you’re ready to eat, unwrap the pork shoulder and start shredding. Use two forks, your hands (with gloves), or meat claws—whatever works for you. Make sure to mix the crusty bark from the outside with the juicy interior. That bark is where the smoke, rub, and caramelization come together, creating a depth of flavor that defines great pulled pork.

Serve it as-is, on a bun with BBQ sauce, or as the star of your next taco night. However you serve it, you’ll have a backyard feast that everyone will remember.

Final Tips for Pulled Pork Perfection

• Choose a good rub: The seasoning is key to building flavor.
• Keep it steady: Low and slow is the name of the game—don’t rush it.
• Use a thermometer: Trust temperature, not time, to know when it’s ready.
• Let it rest: This makes all the difference for juicy, tender pork.
• Mix the bark: That’s where the flavor is.

Pulled pork on the Big Green Egg isn’t just a recipe—it’s a ritual. It’s about gathering around the table, sharing good food, and making memories. So fire up your EGG, give this recipe a shot, and let the smoke roll.