Pulled Pork Green Egg Recipe For Tender Smoky Flavor

If you’re a barbecue enthusiast looking to elevate your pulled pork game, the Big Green Egg is an absolute game-changer. This ceramic kamado-style grill offers unparalleled heat retention and versatility, perfect for slow-cooking pork shoulder to tender, juicy perfection.

In this recipe, we’ll guide you through creating mouthwatering pulled pork on the Big Green Egg that’s packed with smoky flavor and a beautiful bark crust. Whether you’re hosting a backyard cookout or simply craving that authentic Southern barbecue taste, mastering pulled pork on the Green Egg will impress your family and friends alike.

Patience and proper technique are key here. Low and slow cooking allows the pork to become incredibly tender, while the Big Green Egg’s unique design ensures consistent temperature control and a rich smoke infusion.

Ready to dive into a delicious adventure? Let’s get smoking!

Why You’ll Love This Recipe

This pulled pork recipe takes advantage of the Big Green Egg’s superior heat retention and smoke circulation to create pork that’s incredibly tender and flavorful. The meat practically falls apart, making it ideal for sandwiches, tacos, or even as a main dish with your favorite sides.

Benefits of this recipe include:

• Perfect bark formation: The spice rub caramelizes beautifully on the ceramic grill.
• Juicy, tender meat: Slow smoking at low temperatures breaks down connective tissue flawlessly.
• Versatility: Use the pulled pork for sandwiches, sliders, or even over salads.
• Impressively easy: Once your Big Green Egg is dialed in, this recipe is mostly hands-off.

Ingredients

• 5-6 lbs pork shoulder (Boston butt), bone-in or boneless
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional for heat)
• 1/2 cup apple cider vinegar
• 1/2 cup apple juice
• Wood chunks for smoke (hickory, apple, or cherry)
• Optional: your favorite barbecue sauce for serving

Equipment

• Big Green Egg or similar ceramic kamado-style grill
• Charcoal briquettes (lump charcoal preferred)
• Heat deflector plate or plate setter for indirect cooking
• Meat thermometer (preferably wireless or instant-read)
• Aluminum foil or butcher paper for wrapping
• Spray bottle for apple cider vinegar and apple juice mix
• Sharp knife and tongs
• Large tray or platter for resting the meat

Instructions

1. Prepare the rub: In a bowl, combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well to ensure even seasoning.
2. Trim and season the pork shoulder: Pat the pork dry with paper towels. Trim excess fat but leave a thin layer for moisture. Generously apply the dry rub all over the pork, pressing it in for good coverage. Wrap the pork and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
3. Prepare the Big Green Egg: Fill the Egg with lump charcoal and light it. Stabilize the temperature at around 225°F (107°C) using the vents. Place the heat deflector for indirect cooking to prevent direct flames under the meat.
4. Add wood chunks: Once the temperature is steady, add your choice of wood chunks (hickory, apple, or cherry) on top of the charcoal to produce smoke.
5. Place the pork on the grill: Position the pork shoulder on the grill grate fat side up. Insert a meat thermometer probe into the thickest part, avoiding bone.
6. Smoke the pork: Close the lid and maintain the temperature around 225°F. Every hour, spritz the pork with a mixture of 50% apple cider vinegar and 50% apple juice to keep it moist and enhance flavor.
7. Monitor internal temperature: Continue cooking until the pork reaches an internal temperature of about 195°F (90°C). This usually takes about 1.5 to 2 hours per pound.
8. Wrap the pork: When the internal temperature hits approximately 160°F (71°C), wrap the pork in aluminum foil or butcher paper to help push through the “stall” and retain moisture.
9. Finish cooking: Return the wrapped pork to the grill until it reaches the target temperature of 195°F.
10. Rest the meat: Remove the pork from the grill and let it rest, wrapped, for at least 30 minutes to allow juices to redistribute.
11. Pull the pork: Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat and bone.
12. Serve: Toss the pulled pork with your favorite barbecue sauce or serve it on the side for guests to customize.

Tips & Variations

“Patience is key when smoking pulled pork. Resist the urge to crank the heat — low and slow is the secret to tender, flavorful meat.”

• Wood choice: Experiment with different wood flavors like apple for sweetness or hickory for a classic smoky taste.
• Rub variations: Add cumin, mustard powder, or chili powder to the rub for different flavor profiles.
• Wrapping options: Butcher paper allows the meat to breathe slightly, preserving bark, while foil locks in moisture more tightly.
• Inject flavor: Inject the pork shoulder with apple juice or a spiced marinade before applying the rub for extra juiciness.
• Make it spicy: Add chipotle powder or cayenne pepper to the rub or sauce for a kick of heat.

Nutrition Facts

Serving Suggestions

Pulled pork is incredibly versatile and pairs wonderfully with a variety of sides and breads. Here are some ideas to get you started:

• Classic barbecue sandwiches: Serve on toasted buns with coleslaw.
• Tacos: Use corn or flour tortillas with fresh salsa and avocado.
• Loaded baked potatoes: Top baked potatoes with pulled pork, sour cream, and green onions.
• Over salads: For a lighter option, add pulled pork to a crisp green salad.
• With sides: Try baked beans, cornbread, or grilled vegetables.

For some fresh and healthy salad ideas, check out our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas, or if you’re interested in hearty soups, try the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

Conclusion

Smoking pulled pork on the Big Green Egg is a rewarding experience that yields succulent, smoky meat perfect for a variety of dishes. The process requires patience and a little practice, but the results are well worth the wait.

With the right rub, steady low heat, and a touch of smoke, you’ll create pulled pork that rivals your favorite barbecue joint.

Whether you’re a seasoned pitmaster or a curious beginner, this recipe is approachable and delivers consistent results. Don’t forget to experiment with different rubs and wood types to make the recipe your own.

For more delicious recipes and inspiration, explore our collection of tasty dishes like the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or check out the Vegan Recipes No Tofu: Delicious Plant-Based Meals for plant-based variety.

Enjoy your pulled pork journey and happy grilling!

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