Southern Style Pulled Pork

www.biggreenegg.co.uk

Pulled Pork is the main stay of American BBQ heritage. It dates back pre- Revolutionary times when whole hogs were roasted to perfection, shredded and served up to hundreds and old style BBQs. You now have the ability to take to a hunk of pork, cook it low and slow and turn it into a mouth-watering delicacy. There are so many variations you can play with, from the use of different rubs and wood chips to the BBQ sauce you serve with it. Traditionally Pulled Pork would be served piled on a soft white roll, topped with more BBQ sauce and a side of coleslaw.

PREP TIME

30 Minutes

EGG TEMP

270°F/132°C

COOK TIME

8+ Hours

SERVINGS

4-8

Ingredients

Main

4 lbs (1.8 kg) pork butt/pork collar filet
1 teaspoon (5 ml) garlic powder

Rub

1 teaspoon (5 ml) black pepper
1/2 teaspoons (2.5 ml) ground cumin
1/2 teaspoons (2.5 ml) chili powder
2 tablespoons (30 ml) paprika
2 tablespoons (30 ml) coarse sea salt
2 teaspoons (10 ml) ground black pepper
1 teaspoon (5 ml) dried oregano

Accessories

convEGGtor

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

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Smoking Chunks

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

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Instructions

Step 1

Combine all pork rub ingredients in a mixing bowl and mix thoroughly

Step 2

Diamond score the pork fat at 1 inch (3 cm) intervals to 1 inch (3 cm) deep

Step 3

Generously season the pork butt with the rub

Step 4

Let the meat come to room temperature (about 20 minutes)

Step 5

Once the EGG has reached temperature, 270°F/132°C add the soaked wood chunks to the coals

Step 6

Position the pork in the EGG fatty side up

Step 7

When the pork has reached an internal temperature of 195°F/90°C it is ready, take out, cover with tin foil and rest for about thirty minutes

Step 8

With 2 forks pull the pork apart

Step 9

Combine with your BBQ Sauce

Instructions

Combine all pork rub ingredients in a mixing bowl and mix thoroughly
Diamond score the pork fat at 1 inch (3 cm) intervals to 1 inch (3 cm) deep
Generously season the pork butt with the rub
Let the meat come to room temperature (about 20 minutes)
Once the EGG has reached temperature, 270°F/132°C add the soaked wood chunks to the coals
Position the pork in the EGG fatty side up
When the pork has reached an internal temperature of 195°F/90°C it is ready, take out, cover with tin foil and rest for about thirty minutes
With 2 forks pull the pork apart
Combine with your BBQ Sauce

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