Smoked pulled pork is a delicious and flavorful dish that is perfect for any barbecue or gathering. One of the best ways to cook a pork butt is on a Big Green Egg, a popular and versatile ceramic cooker. This article will guide you through the process of smoking a pork butt on a Big Green Egg, resulting in tender and juicy pulled pork.
Preparing the Pork Butt
Before smoking the pork butt, it is important to prepare it properly. Start by rubbing the meat with oil to help the rub adhere to the surface. Then, liberally sprinkle the rub over the pork butt, ensuring that it is evenly coated. You can refrigerate the meat for at least 30 minutes or up to 12 hours to allow the flavors to penetrate.
Smoking the Pork Butt
Set up your Big Green Egg for indirect cooking at a temperature of 275°F/135°C. Use hickory and cherry smoking wood chips to add a delicious smoky flavor to the meat. Place the pork butt on the grill and cook until the internal temperature reaches 160°F/71°C. This should take approximately 6 to 8 hours, depending on the size of the pork butt.
Once the pork butt reaches the desired temperature, remove it from the grill and wrap it in a double layer of heavy-duty aluminum foil. Before sealing the package, pour apple juice over the top of the meat to add moisture and flavor. Place the wrapped pork butt back on the Big Green Egg and continue cooking until the internal temperature reaches 195°F/91°C. This final cooking stage should take an additional 2 to 3 hours.
Shredding and Serving the Pulled Pork
Once the pork butt is fully cooked, remove it from the grill and let it rest for 30 minutes on a baking sheet. Open the top of the foil to release the steam. Using gloves or tongs and a fork, transfer the meat to a large pan. The meat will be very tender and easy to shred. Remove any excess fat and bones, and continue pulling the meat until it reaches the desired shredded consistency.
To add extra flavor, mix 1 cup of your favorite barbecue sauce with the shredded meat. Reserve additional sauce for serving on the side. Serve the pulled pork on fluffy white buns, topped with coleslaw for a delicious and satisfying meal. This recipe makes approximately 12 sandwiches, perfect for sharing with friends and family.
What is the best way to cook a pork butt on a Big Green Egg?
The best way to cook a pork butt on a Big Green Egg is to start by rubbing the meat with oil and then generously applying a rub. Set the Big Green Egg for indirect cooking at a temperature of 275°F/135°C and smoke the pork butt until the internal temperature reaches 160°F/71°C. Wrap the pork butt in foil with apple juice and continue cooking until the internal temperature reaches 195°F/91°C. Let the meat rest, shred it, mix with sauce, and serve on buns with coleslaw.
How long does it take to smoke a 3kg pulled pork?
The cooking time for a 3kg pulled pork on a Big Green Egg will vary depending on the temperature and other factors. However, as a general guideline, it may take approximately 8 to 10 hours to smoke a 3kg pork butt until it reaches the desired internal temperature of 195°F/91°C.
Smoked pulled pork is a crowd-pleasing dish that can be easily prepared on a Big Green Egg. By following the steps outlined in this article, you can create tender and flavorful pulled pork that will impress your guests. Whether you're hosting a barbecue or simply craving a delicious meal, smoked pulled pork on a Big Green Egg is a winning choice.
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