“Deliciously Tender Pulled Pork: Elevate your barbeque game with our mouthwatering pulled pork cooked to perfection on a Green Egg grill. Indulge in the smoky, melt-in-your-mouth flavors that will leave you craving for more. Experience the ultimate culinary delight with our expertly crafted pulled pork, guaranteed to satisfy even the most discerning taste buds.”

PULLED PORK ON THE BIG GREEN EGG

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.

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. Lightly toast the buns and top with coleslaw. Add pulled pork and top with your favorite sauce and the top bun.

INGREDIENTS NEEDED

– Pork shoulder

– Olive oil

– Dry rub (for seasoning)

– BBQ sauce

– Buns (for sandwiches)

– Coleslaw (for topping)

STEP BY STEP DIRECTIONS

STEP BY STEP DIRECTIONS

1. Remove the pork shoulder from its packaging and pat it dry with paper towels. Place it fat side down on a rimmed baking sheet or cutting board.

2. 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 to create a crosshatch pattern.

3. Lightly coat the pork with olive oil and sprinkle it with dry rub. Set it aside while you prepare the grill.

4. Using lump charcoal, prepare a fire in the Big Green Egg ceramic grill. Use a custom Eggspander to raise the grill grate above the fire and add hickory for hardwood smoke flavor.

5. Once the fire has cleaned up and is only producing light colored smoke, place the pork butt onto the grill grate and cook with the grill closed for 5 hours, checking every hour to maintain a temperature of 250°-300°.

6. Drizzle barbecue sauce over the pork and continue to cook for another hour or until the internal temperature of the pork reaches 200° using a digital meat thermometer.

7. Remove the pork from the grill and let it rest for 20 minutes before shredding.

8. Pulled pork can be served immediately or cooled slightly and stored in a zip top bag or airtight container for up to 3 days if making ahead.

9. To serve as sandwiches, lightly toast buns, top them with coleslaw, add pulled pork, your favorite sauce, and then place the top bun on top.

FOR PULLED PORK SANDWICHES

Pulled pork sandwiches are a delicious and satisfying meal option. To make the perfect pulled pork sandwich, start by lightly toasting the buns to add a bit of crunch. Next, top the buns with coleslaw for a refreshing and creamy texture. Then, generously pile on the tender pulled pork that has been cooked low and slow on the Big Green Egg ceramic grill. Finally, finish off the sandwich by adding your favorite sauce for added flavor and moisture. Place the top bun on top and enjoy!

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These pulled pork sandwiches are great for feeding a crowd or for making ahead of time for get-togethers with family and friends. The smoky flavor from cooking the pork shoulder with hardwood smoke on the Big Green Egg adds an extra level of deliciousness to these sandwiches. Whether you prefer a sweet and tangy BBQ sauce or want to try something different like raspberry chipotle BBQ sauce, there are endless options for topping your pulled pork sandwich.

If you’re looking for more serving ideas, pulled pork can also be used to make other tasty dishes like pork carnitas or burritos. The versatility of pulled pork makes it a go-to option for any occasion. Plus, with proper storage in an airtight container, leftover pulled pork can be enjoyed for up to three days or frozen for up to three months.

RECIPE NOTES

RECIPE NOTES

– Pulled pork can be made ahead of time and stored in an airtight container for up to 3 days.

– Leftover pulled pork can be frozen for up to 3 months.

– To reheat pulled pork, place it on a sheet pan, cover with foil, and cook in a 350° oven for about 10 minutes. Alternatively, heat it in a skillet with a few tablespoons of water or BBQ sauce over medium heat, stirring often until heated through.

– Nutritional information provided is estimated and may not be accurate.

– Lightly toast the buns before assembling the sandwiches for added texture and flavor.

– Top the pulled pork sandwiches with coleslaw for added crunch and freshness.

– Customize your sandwiches by using your favorite BBQ sauce. The Raspberry Chipotle BBQ sauce or Sweet and Tangy BBQ Sauce are great options.

– Pulled pork can also be used in other dishes like pork carnitas, burritos, or as a topping for nachos or baked potatoes.

PULLED PORK ON THE BIG GREEN EGG

PULLED PORK ON THE BIG GREEN EGG

Pulled pork on the Big Green Egg is a delicious and easy make-ahead meal that is perfect for feeding a crowd. The secret to this mouthwatering dish is cooking a pork shoulder low and slow with hardwood smoke, resulting in the best BBQ sandwiches you’ve ever tasted. Another favorite option is smoked pork butt on a pellet grill, and if you’re feeling adventurous, try making peach BBQ pulled pork for a unique twist on the classic sandwich.

The Big Green Egg ceramic grill is our go-to choice for grilling. It’s versatile enough to handle slow cooks like pork butt, ribs, and brisket, but also excels at cooking burgers, grilled ribeyes, and pork chops. We’ve been using it for years and highly recommend it for all your outdoor cooking needs.

INGREDIENTS

– Pork shoulder

– Olive oil

– Dry rub

– BBQ sauce

– Buns

– Coleslaw

FOR SANDWICHES

FOR SANDWICHES

To assemble the pulled pork sandwiches, lightly toast the buns to add a crispy texture. Then, top the buns with a generous serving of coleslaw for some added crunch and creaminess. Next, pile on the tender and flavorful pulled pork, making sure to distribute it evenly across the bun. Finally, drizzle your favorite sauce over the pulled pork and place the top bun to complete the sandwich. The combination of smoky pulled pork, tangy coleslaw, and savory sauce creates a mouthwatering flavor explosion that will satisfy any barbecue lover.

Whether you prefer a classic barbecue sauce or want to try something more unique like raspberry chipotle BBQ sauce, the choice is yours. Experiment with different flavors and find your perfect combination. These sandwiches are perfect for a casual backyard gathering or game day party. They can be easily made ahead of time and stored in an airtight container until ready to serve.

So fire up your Big Green Egg ceramic grill and get ready to impress your guests with these delicious pulled pork sandwiches. They are sure to be a hit at any gathering and will leave everyone craving for more. Don’t forget to serve them with some tasty side dishes like potato salad or baked beans for a complete meal. Enjoy!

INSTRUCTIONS

1. Remove the pork shoulder from its packaging and pat it dry with paper towels. Place the pork fat side down on a rimmed baking sheet or cutting board.

2. 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.

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3. Lightly coat the pork with olive oil and sprinkle it with dry rub. Set it aside while you prepare the grill.

4. Using lump charcoal, prepare a fire in the Big Green Egg ceramic grill. Use a custom Eggspander to raise the grill grate above the fire, adding hickory for hardwood smoke flavor.

5. Once the fire has cleaned up and is only producing light colored smoke, place the pork butt onto the grill grate and close the grill lid. Cook for 5 hours, checking about every hour to maintain a temperature of 250°-300° Fahrenheit.

6. After 5 hours, drizzle barbecue sauce over the pork and continue to cook for another hour or until the internal temperature of the pork reaches 200° Fahrenheit when measured with a digital meat thermometer.

7. Remove the cooked pork from the grill and let it rest for 20 minutes on a rimmed baking sheet or cutting board before shredding.

8. The pulled pork can be served immediately or stored in a zip-top bag or airtight container for up to 3 days if making it ahead of time.

Note: For sandwiches, lightly toast buns and top them with coleslaw before adding pulled pork and your favorite sauce on top with another bun.

NOTES

– Pulled pork on the Big Green Egg is a great make ahead meal that can feed a crowd.
– Pork shoulder cooked low and slow with hardwood smoke creates flavorful and tender BBQ sandwiches.
– Smoked Pork Butt on a pellet grill is another favorite option for pulled pork sandwiches.
– Peach BBQ Pulled Pork is a delicious variation to try for sandwiches.
– The Big Green Egg ceramic grill is highly recommended for outdoor cooking, as it excels in slow cooking meats like pork butt, ribs, and brisket, as well as grilling burgers, ribeyes, and pork chops.
– Consider the Big Green Egg if you’re looking for a versatile grill option for your outdoor cooking needs.
– To prepare the pork shoulder, remove it from the packaging and pat it dry with paper towels.
– Place the pork shoulder 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, creating a crosshatch pattern by turning the ham and making slices in the other direction.
– Lightly coat the pork with olive oil and sprinkle it with dry rub. Set aside while preparing the grill.
– Using lump charcoal, prepare a fire in the Big Green Egg. Use hickory for hardwood smoke flavor by adding it to an Eggspander that raises the grill grate above the fire.
– Once the fire has cleaned up and only produces light colored smoke, place the pork butt onto the grill grate and cook with the grill closed for 5 hours at a temperature of 250° – 300° F. Check on it every hour to ensure proper cooking.
– Drizzle BBQ sauce over the pork and continue cooking for another hour or until it reaches an internal temperature of 200° F using a digital meat thermometer.
– Remove from the grill and let rest for 20 minutes before shredding.
– Pulled pork can be served immediately or stored in a zip-top bag or airtight container for up to 3 days if making it ahead.
– Lightly toast the buns and top them with coleslaw. Add pulled pork and your favorite sauce, then place the top bun on top to complete the sandwiches.
– Leftover pulled pork can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
– To reheat pulled pork, place it on a sheet pan, cover with foil, and cook in a 350° F oven for about 10 minutes. Alternatively, heat it in a skillet with a few tablespoons of water or BBQ sauce over medium heat, stirring often until heated through.
– Recommended sauces for pulled pork include Raspberry Chipotle BBQ from Head Country or our Sweet and Tangy BBQ Sauce for a more traditional flavor.
– Pulled pork can also be used to make other dishes such as pork carnitas, pulled pork burritos, and more.
– This recipe is perfect for feeding a crowd at gatherings with family and friends.

NUTRITION INFORMATION:

The nutrition information for pulled pork on the Big Green Egg will vary depending on the specific ingredients and portion sizes used. However, pulled pork is generally a high-protein dish that is also rich in fat. The exact nutritional content will depend on factors such as the cut of pork used, the cooking method, and any additional sauces or toppings added.

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It is important to note that while pulled pork can be a delicious and satisfying meal, it is also calorie-dense and high in sodium. It is recommended to enjoy this dish in moderation and balance it with plenty of vegetables and other nutritious foods.

YIELD:

This recipe yields a large amount of pulled pork, making it perfect for feeding a crowd. The pork shoulder, when cooked low and slow on the Big Green Egg, will make approximately 10-12 servings of delicious BBQ sandwiches.

SERVING SIZE:

Pulled Pork on the Big Green Egg is a great make ahead meal to feed a crowd. This recipe yields a large amount of pulled pork, making it perfect for parties or gatherings. The pork shoulder is cooked low and slow with hardwood smoke, resulting in tender and flavorful meat that is perfect for BBQ sandwiches. Whether you’re serving a few people or a large group, this recipe can easily be adjusted to accommodate your needs.

Another favorite way to enjoy pulled pork is by smoking a pork butt on a pellet grill. The combination of slow cooking and smoky flavor makes for delicious pulled pork that can be used in various dishes. One popular variation is Peach BBQ Pulled Pork, which adds a sweet and tangy flavor to the meat. The versatility of pulled pork allows you to get creative with how you serve it, making it a crowd-pleasing option for any occasion.

If you’re considering purchasing a Big Green Egg ceramic grill for your outdoor cooking needs, this recipe showcases its capabilities. Not only is it great for slow cooks like pork butt and shoulder, ribs, and brisket, but it also excels at grilling burgers, ribeyes, and pork chops. The Big Green Egg’s ability to maintain consistent temperatures and add smoky flavors makes it an excellent choice for any grilling enthusiast.

To prepare the pulled pork, start by removing the pork from its packaging and patting it dry with paper towels. Score the pork shoulder by making deep slices across the entire ham in one direction, then repeat in the other direction to create a crosshatch pattern. Lightly coat the meat with olive oil and sprinkle with dry rub.

Next, prepare a fire using lump charcoal in the Big Green Egg. Use a custom Eggspander to raise the grill grate above the fire and add hickory for hardwood smoke flavor. Once the fire has cleaned up and is producing light colored smoke, place the pork butt onto the grill grate and cook with the grill closed for approximately 5 hours, maintaining a temperature of 250°-300° Fahrenheit. Check on the meat every hour to ensure it is cooking evenly.

After 5 hours, drizzle the pork with BBQ sauce and continue cooking for another hour or until it reaches an internal temperature of 200° Fahrenheit. Once cooked, remove from the grill and let it rest for 20 minutes before shredding. The pulled pork can be served immediately or stored in a zip-top bag or airtight container for up to 3 days if making it ahead.

To serve as sandwiches, lightly toast buns and top with coleslaw. Add a generous amount of pulled pork and your favorite sauce before placing the top bun on. The combination of tender pulled pork, crunchy coleslaw, and flavorful sauce creates a mouthwatering BBQ sandwich that is sure to please.

Leftover pulled pork can be stored in an airtight container for up to 3 days or frozen for up to 3 months. When reheating, place the pulled pork on a sheet pan, cover with foil, and cook in a preheated oven at 350° Fahrenheit for about 10 minutes. Alternatively, you can reheat it in a skillet with a few tablespoons of water or BBQ sauce over medium heat, stirring often until heated through.

For those looking for additional serving ideas, pulled pork is incredibly versatile. It can be used to make pork carnitas, pulled pork burritos, or even added to other dishes for added flavor and texture. The possibilities are endless when it comes to using pulled pork in your cooking.

Overall, pulled pork on the Big Green Egg is a delicious and easy make-ahead meal that is sure to impress a crowd. Whether you’re hosting a family gathering or enjoying a casual cookout with friends, this recipe is a winner.

In conclusion, pulled pork cooked on a Green Egg grill is a delectable and flavorful dish. The combination of slow cooking and the unique smoky flavor from the charcoal enhances the tenderness and taste of the meat. Whether enjoyed as a sandwich or served with sides, pulled pork from a Green Egg is sure to satisfy any barbecue enthusiast’s cravings.

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