Pulled Pork

www.biggreenegg.com

Pulled pork is a staple for the summer, and this recipe will not disappoint!

PREP TIME

2-4 Hours

EGG TEMP

275°F/135°C

COOK TIME

8+ Hours

SERVINGS

4-8

Ingredients

Main

1/4 cups (60 ml) paprika
1/4 cups (60 ml) brown sugar
2 tablespoons (30 ml) canola oil
2 tablespoons (30 ml) coarse kosher salt
4 lbs (1.8 kg) pork butt, on the bone
1 tablespoon (15 ml) garlic salt
Mama's BBQ Sauce, for serving (see below for recipe)
4 cups (960 ml) wood chips, for smoking, soaked in water
1 tablespoon (15 ml) Piment d'Espelette or cayenne pepper
1 tablespoon (15 ml) black pepper

Mama's BBQ Sauce

2 tablespoons (30 ml) freshly ground black pepper
Juice of 2 lemons
2 tablespoons (30 ml) firmly packed brown sugar
1/4 cups (60 ml) Dijon mustard
1/2 cups (120 ml) Worcestershire sauce
2 cups (480 ml) apple cider vinegar
2 1/2 cups (600 ml) ketchup
1 sweet onion, very finely chopped
1 stick unsalted butter

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Smoking Chips

Wood smoking chips add a variety of delicious flavors to foods cooked over the coals. Each type of w...

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Instructions

Main

Step 1

Remove the meat from the refrigerator. Combine the sugar, paprika, salt, garlic salt, black pepper and Piment d'Espelette. Rub the meat with oil and rub liberally with the spice blend. Leave at room temperature for 45 minutes.

Step 2

Set the EGG for indirect cooking (with convEGGtor) at 275°F/135°C using wood chips for flavor (I use bourbon barrel chips; cherry and hickory would be good, but stay away from mesquite.) Soak the chips in water for at least an hour, then wrap them in a double layer of heavy-duty aluminum foil. Place the foil- wrapped chips on the coals. (Soaked chunks are better for the long cooking time needed for full butts; soaked chips worked fine for the half butt.)

Step 3

Place the butt in the EGG and cook until the internal temperature is 165°F/73°C; this should take about 5 hours. You want to keep the EGG temperature around 250°F/121°C; the goal is low and slow. Then, remove the hunk of meat and wrap it in a double layer of foil. Return it to the EGG and cook until desired doneness (for sliced pork, cook until the internal temperature reaches 180°F/82°C and for pulled pork, 190°F/87°C.) This will take another 2 to 3 hours.

Step 4

Remove the meat to a cutting board with a moat (drip groove). Cover it with foil and let it rest for about 20 to 30 minute; the temperature will continue to rise.

Step 5

Chop the meat with a chef's knife, or shred using a pair of Big Green Egg Meat Claws, discarding the fat and bones. The meat should fall apart and have a pink, smoky ring.

Step 6

Place the meat in a bowl and add sauce to taste. Mix well and adjust for seasoning with salt and pepper. Enjoy, slowly!

Step 7

Serves 6.

Mama's BBQ Sauce

Step 1

Heat the butter in a medium saucepan over medium heat. Add the onions and simmer until soft and melted, 5 to 7 minutes. Add the ketchup, vinegar, Worcestershire sauce, mustard, brown sugar, lemon juice and pepper. Bring to a boil, reduce heat to simmer, and cook until flavors have smoothed and mellowed, about 10 minutes. Store in an airtight container in the refrigerator.

Instructions

Main

Remove the meat from the refrigerator. Combine the sugar, paprika, salt, garlic salt, black pepper and Piment d'Espelette. Rub the meat with oil and rub liberally with the spice blend. Leave at room temperature for 45 minutes.
Set the EGG for indirect cooking (with convEGGtor) at 275°F/135°C using wood chips for flavor (I use bourbon barrel chips; cherry and hickory would be good, but stay away from mesquite.) Soak the chips in water for at least an hour, then wrap them in a double layer of heavy-duty aluminum foil. Place the foil- wrapped chips on the coals. (Soaked chunks are better for the long cooking time needed for full butts; soaked chips worked fine for the half butt.)
Place the butt in the EGG and cook until the internal temperature is 165°F/73°C; this should take about 5 hours. You want to keep the EGG temperature around 250°F/121°C; the goal is low and slow. Then, remove the hunk of meat and wrap it in a double layer of foil. Return it to the EGG and cook until desired doneness (for sliced pork, cook until the internal temperature reaches 180°F/82°C and for pulled pork, 190°F/87°C.) This will take another 2 to 3 hours.
Remove the meat to a cutting board with a moat (drip groove). Cover it with foil and let it rest for about 20 to 30 minute; the temperature will continue to rise.
Chop the meat with a chef's knife, or shred using a pair of Big Green Egg Meat Claws, discarding the fat and bones. The meat should fall apart and have a pink, smoky ring.
Place the meat in a bowl and add sauce to taste. Mix well and adjust for seasoning with salt and pepper. Enjoy, slowly!
Serves 6.

Mama's BBQ Sauce

Heat the butter in a medium saucepan over medium heat. Add the onions and simmer until soft and melted, 5 to 7 minutes. Add the ketchup, vinegar, Worcestershire sauce, mustard, brown sugar, lemon juice and pepper. Bring to a boil, reduce heat to simmer, and cook until flavors have smoothed and mellowed, about 10 minutes. Store in an airtight container in the refrigerator.

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