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Easy Big Green Egg Pulled Pork Recipe

Easy Big Green Egg Pulled Pork Recipe

Looking for a simple and delicious pulled pork recipe?

Look no further!

This easy Big Green Egg pulled pork recipe will have your taste buds dancing with joy.

Whether you're a seasoned pitmaster or a beginner, this recipe is perfect for you.

With the help of the Big Green Egg, a versatile ceramic grill, you can achieve tender and flavorful pulled pork every time.

Let's dive into the details and get started on this mouthwatering journey!

What is the Big Green Egg?

what is the big green egg

The Big Green Egg is a kamado-style ceramic grill that allows for precise temperature control and excellent heat retention.

Its unique design and construction make it perfect for low and slow cooking, making it an ideal choice for smoking and roasting meats.

The Big Green Egg is known for its versatility and ability to maintain consistent temperatures, making it a favorite among barbecue enthusiasts.

Why Choose the Big Green Egg for Pulled Pork?

When it comes to cooking pulled pork, the Big Green Egg is a game-changer.

Its ability to maintain a steady temperature for long periods of time ensures that your pork shoulder cooks evenly and becomes tender and juicy.

The ceramic construction of the Big Green Egg also helps to lock in moisture, resulting in a succulent and flavorful end product.

Whether you're cooking for a crowd or just for yourself, the Big Green Egg is the perfect tool for the job.

Ingredients

ingredients

Before we get started, let's gather all the ingredients you'll need for this easy Big Green Egg pulled pork recipe:

  • 1 bone-in pork shoulder (also known as pork butt), approximately 8-10 pounds
  • 2 tablespoons of your favorite dry rub
  • 1 cup of apple juice or apple cider
  • 1 cup of water
  • Wood chunks or chips for smoking (hickory, apple, or cherry work well)

Choosing the Right Pork Shoulder

When selecting a pork shoulder for pulled pork, look for one that has a good amount of marbling and a nice layer of fat on top.

This will ensure that your pulled pork is moist and flavorful.

Bone-in pork shoulder is preferred as the bone adds extra flavor during the cooking process.

Aim for a pork shoulder that weighs around 8-10 pounds, as this will yield enough pulled pork to feed a crowd.

Preparing the Big Green Egg

preparing the big green egg

Now that we have our ingredients ready, it's time to prepare the Big Green Egg for cooking.

Follow these steps:

  1. Remove the cooking grate from the Big Green Egg and set it aside.
  2. Fill the charcoal firebox with natural lump charcoal, leaving enough space for airflow.
  3. Place a few wood chunks or chips on top of the charcoal. Soak them in water for 30 minutes beforehand to prevent them from burning too quickly.
  4. Light the charcoal using a charcoal starter or an electric starter. Let the charcoal burn until it reaches a temperature of around 225°F (107°C).
  5. Once the desired temperature is reached, carefully place the convEGGtor (heat deflector) on top of the firebox, followed by the cooking grate.

Setting Up for Indirect Cooking

Pulled pork requires indirect cooking, which means the meat is not directly exposed to the flames.

This method allows for slow and even cooking, resulting in tender and juicy pulled pork.

To set up your Big Green Egg for indirect cooking:

  1. Place a drip pan filled with a mixture of apple juice and water on the convEGGtor.
  2. Close the lid of the Big Green Egg and adjust the vents to maintain a temperature of 225°F (107°C).

Preparing the Pork Shoulder

preparing the pork shoulder

Now that the Big Green Egg is ready, it's time to prepare the pork shoulder for cooking:

  1. Remove the pork shoulder from its packaging and pat it dry with paper towels.
  2. Apply a generous amount of your favorite dry rub to all sides of the pork shoulder. Make sure to massage the rub into the meat, ensuring even coverage.

Choosing the Right Dry Rub

When it comes to selecting a dry rub for your pulled pork, the options are endless.

You can choose a store-bought rub or make your own using a combination of spices and herbs.

Some popular choices include paprika, brown sugar, garlic powder, onion powder, cayenne pepper, and black pepper.

Experiment with different flavors to find your perfect blend.

Cooking the Pulled Pork

cooking the pulled pork

With the Big Green Egg preheated and the pork shoulder seasoned, it's time to start cooking:

  1. Place the seasoned pork shoulder directly on the cooking grate, fat side up.
  2. Close the lid of the Big Green Egg and let the pork shoulder cook undisturbed for several hours.
  3. Monitor the temperature of the Big Green Egg and adjust the vents as needed to maintain a steady temperature of 225°F (107°C).
  4. After about 4-6 hours, depending on the size of the pork shoulder, it's time to wrap the meat in aluminum foil.

Wrapping the Pork Shoulder

Wrapping the pork shoulder in aluminum foil helps to lock in moisture and speed up the cooking process.

Follow these steps:

  1. Remove the pork shoulder from the Big Green Egg and place it on a large sheet of aluminum foil.
  2. Pour a mixture of apple juice and water over the pork shoulder.
  3. Wrap the pork shoulder tightly in the aluminum foil, ensuring that no steam can escape.

Finishing the Pulled Pork

finishing the pulled pork

Now that the pork shoulder is wrapped in foil, it's time to finish cooking it:

  1. Place the wrapped pork shoulder back on the cooking grate of the Big Green Egg.
  2. Continue cooking the pork shoulder at 225°F (107°C) until it reaches an internal temperature of 195°F (90°C).
  3. Once the desired temperature is reached, carefully remove the pork shoulder from the Big Green Egg and let it rest for 30 minutes.

Why Resting is Important

Resting the pork shoulder allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful end product.

During the resting period, the internal temperature of the pork shoulder will continue to rise slightly, reaching the perfect temperature for pulling.

Pulling the Pork

pulling the pork

After the pork shoulder has rested, it's time to pull the meat apart into tender and juicy shreds:

  1. Using two forks or your hands, shred the pork shoulder, discarding any excess fat or bone.
  2. Place the pulled pork in a large bowl and drizzle it with any remaining juices from the foil.
  3. Toss the pulled pork to evenly distribute the juices and serve immediately.

Serving Suggestions

Pulled pork is incredibly versatile and can be enjoyed in a variety of ways.

Here are some serving suggestions:

  • Make pulled pork sandwiches by piling the meat onto soft buns and topping it with coleslaw.
  • Serve the pulled pork alongside your favorite barbecue sides, such as baked beans, cornbread, and macaroni and cheese.
  • Use the pulled pork as a topping for loaded baked potatoes or nachos.
  • Enjoy the pulled pork on its own, with a side of pickles and barbecue sauce for dipping.

Conclusion

conclusion

Congratulations!

You've successfully cooked a delicious batch of pulled pork using the Big Green Egg.

The combination of the Big Green Egg's precise temperature control and the flavorful dry rub has resulted in tender and juicy pulled pork that will impress your family and friends.

Whether you're hosting a backyard barbecue or simply craving a comforting meal, this easy Big Green Egg pulled pork recipe is a winner.

Enjoy!

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FAQ

What is the best cut of pork to use for a Big Green Egg pulled pork recipe?

The best cut of pork to use for a Big Green Egg pulled pork recipe is a pork shoulder or pork butt.

What is the recommended cooking time and temperature for a Big Green Egg pulled pork recipe?

The recommended cooking time and temperature for a Big Green Egg pulled pork recipe is to cook the pork at 225-250°F for 12-14 hours, or until the internal temperature reaches 195-205°F.

What is the best wood to use for smoking a Big Green Egg pulled pork recipe?

The best wood to use for smoking a Big Green Egg pulled pork recipe is hickory or apple wood, as they provide a sweet and smoky flavor that complements the pork.

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Asim Akhtar

Asim Akhtar

Asim is the CEO & founder of AtOnce. After 5 years of marketing & customer service experience, he's now using Artificial Intelligence to save people time.

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