Pulled Pork on the Big Green Egg
Pulled Pork on the Big Green Egg is a great make ahead meal to feed a crowd. Pork shoulder cooked low and slow with hardwood smoke makes the absolute best bbq sandwiches.
Smoked Pork Butt on a pellet grill is another favorite and we love Peach BBQ Pulled Pork for sandwiches.
We absolutely love grilling on the Big Green Egg ceramic grill. We’ve had one for a few years now and if you are considering one for your outdoor cooking, we can’t recommend it enough.
It is great for slow cooks like pork butt/pork shoulder, ribs and even brisket but also amazing for burgers and grilled ribeyes and pork chops.
Ingredients Needed
- Pork Butt
- Olive Oil
- Dry Rub Seasoning – we used our Steak Rub for this cook, use your favorite.
- Rasberry Chipotle BBQ Sauce – we used Head Country BBQ for this recipe, we also love our homemade Peach BBQ Sauce for pulled pork.
For Sandwiches:
- Onion Buns
- Coleslaw
- BBQ Sauce
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Step By Step Directions
Remove pork from packaging and pat dry with paper towels.
Place fat side down on a rimmed baking sheet or cutting board.
Score the pork shoulder by making 1 inch deep slices across the entire ham about 1 inch apart. Turn the ham and make slices in the other direction, creating a crosshatch pattern.
Lightly coat the pork with olive oil and sprinkle with dry rub. Set aside while you prepare the grill.
Using lump charcoal, prepare a fire in the Big Green Egg. We use a custom Eggspander to raise the grill grate above the fire, adding hickory for hardwood smoke flavor.
When the fire has cleaned up and only producing light colored smoke, place the pork butt onto the grill grate and cook with the grill closed for 5 hours, checking about every hour, maintaining a temperature of 250°- 300°.
Drizzle pork with bbq sauce and continue to cook about another hour or until the pork reaches 200° using a digital meat thermometer.
Remove from the grill to a rimmed baking sheet or cutting board. Rest for 20 minutes before shredding.
Pulled pork can be served immediately or if you are making it ahead, cool slightly and store in a zip top bag or air tight container up to 3 days.
For Pulled Pork Sandwiches
Lightly toast the buns and top with coleslaw. Add pulled pork and top with your favorite sauce and the top bun.
Recipe Notes
Storage: Store leftover pulled pork in an airtight container up to 3 days. Freeze up to 3 months.
Reheat: Place pulled pork on a sheet pan and cover with foil and cook in a 350° oven for about 10 minutes. Alternately, heat in a skillet with a few tablespoons of water or bbq sauce, cooking over medium heat, stirring often until heated through.
Best Sauce for Pulled Pork: We worked with Head Country on social media to promote the newest sauces. We very much enjoyed the Raspberry Chipotle BBQ on pulled pork sandwiches. Use your favorite brand or try our Sweet and Tangy BBQ Sauce for a more traditional flavor.
More Serving Ideas for Pulled Pork: Pulled pork makes amazing pulled pork nachos, pork carnitas, Pulled Pork Burritos, Pulled Pork Sandwiches.
Pulled Pork on the Big Green Egg is really simple to cook and will feed a crowd, plus it can be made in advance for get togethers with family and friends.
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Pulled Pork on the Big Green Egg
Ingredients
- 10 pound pork shoulder
- 3 tablespoons olive oil
- 1 cup steak rub
- ½ cup Rasberry Chipotle BBQ Sauce
For Sandwiches
- Onion Buns
- Coleslaw
- BBQ Sauce
Instructions
- Remove pork from packaging and pat dry with paper towels.
- Place fat side down on a rimmed baking sheet or cutting board.
- Score the pork shoulder by making 1 inch deep slices across the entire ham about 1 inch apart. Turn the ham and make slices in the other direction, creating a crosshatch pattern.
- Lightly coat the pork with olive oil and sprinkle with dry rub. Set aside while you prepare the grill.
- Using lump charcoal, prepare a fire in the Big Green Egg. We use a custom Eggspander to raise the grill grate above the fire, adding hickory for hardwood smoke flavor.
- When the fire has cleaned up and only producing light colored smoke, place the pork butt onto the grill grate and cook with the grill closed for 5 hours, checking about every hour, maintaining a temperature of 250°- 300°.
- Drizzle pork with bbq sauce and continue to cook about another hour or until the pork reaches 200°.
- Remove from the grill to a rimmed baking sheet or cutting board. Rest for 20 minutes before shredding.
- Pulled pork can be served immediately or if you are making it ahead, cool slightly and store in a zip top bag or air tight container up to 3 days.
- For Sandwiches: Lightly toast the buns and top with coleslaw. Add pulled pork and top with your favorite sauce and the top bun.
