Trish and Cliff

Big Green Egg Pulled Pork Barbeque (Southern Style)

Well, no Big Green Egg Blog is complete without a recipe for pulled pork.  I, being a Southern gal, am partial to the vinegar base, while my Husband, being raised in Arizona, prefers the Red base sauce.  This is my Mother’s Day request, so Southern style it is!

Ingredients

  • 5.5 lb Boston Butt
  • Yellow and Brown Mustard (enough to cover)
  • Barbeque beer rub (We used Magic bbq rub)

Secret Sauce

  • 1c White Vinegar, 1c Cider Vinegar
  • 1tbsp Sugar
  • 1tbsp Cayenne Pepper
  • 1tbsp Tobasco Sauce
  • 1tsp Kosher Salt, 1tsp Cracked Black Pepper

 

Cliff cleaned out the Egg and set it up for an overnight smoke.  He loaded the coal to the top of the cook box and added some pre-soaked Hickory Chunks.  While he was doing this, I was preparing the Boston butt with the mustard and dry rub.  Smoke the butt under indirect heat for 12-14 hours.  We go to bed and don’t check on it.  The Egg will maintain all night if set up properly.  If your lookin’, you’re not cookin’!

When the internal temperature reaches 200 degrees, remove the meat and wrap in foil for an hour.  You are now ready to pull!  The bone should fall right out, then using two forks shred the meat and pour the sauce over the mixture.  Serve on buns with cole slaw, Enjoy!