Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Thursday, April 18, 2013

BBQ Pulled Pork on Big Green Egg

Barbecued Pulled Pork on the Big Green Egg
(Recipe adapted from several you tube videos)


  • 2 Boneless Pork Shoulder 13-16 pounds total (Purchased from Costco)
  • 1 16 Ounce Bottle of Cajun Injectable Marinade - Honey Bacon BBQ
  • Syringe to inject marinade
  • Yellow Mustard (French's)
  • Dry Rub (Butt Rub)


Open the package containing the pork shoulders and rinse well under cold running water. Pat dry with paper towels and place on a baking pan.

Get out the Marinade and the syringe to inject the marinade.

 Inject about 8 ounces of marinade in each pork butt. I usually insert the needle fairly deep into the meat and inject the marinade while moving the needle up. This allows the marinade to penetrate from top to bottom.
 Let the pork butts rest with the injected marinade for about an hour in the refrigerator. Meanwhile get your yellow mustard and dry rub ingredients ready for use.
 Coat the top and sides of the pork butt with yellow mustard. This will allow the dry rub to adhere better to the meat.
 Liberally apply dry rub to the top and sides of the pork butt.
 Flip both butts over and apply mustard then dry rub to the other side. Note: I finish with the pork butts so that the fat cap is facing up. I also smoke the butts with the fat cap up so that the fat drips down and over the meat.
 I get my Big Green Egg set up with a full load of lump charcoal and use the BBQ Guru to maintain a constant temperature. I set the BBQ Guru so that the internal temperature of the EGG is 220 degrees and put a meat probe into one of the butts. I then set the BBQ Guru so that I will get notification when the meat reaches a temperature of about 193 degrees.

I smoke with large chunks of apple wood that has been soaked in water. The EGG is set for indirect heat and I use an aluminum tray between the plate setter and the grill to catch drippings.
Between 18 and 22 hours of smoking later your pork butt will reach a temperature of 193. When you open the EGG to remove the meat you will see that the butts have developed a nice bark that is very tasty. NOTE: Do not open your EGG to look at the meat while smoking. This is all about low and slow cooking.
 So you may wonder what to do with the meat from 16 pounds of Pulled Pork. Well I use a FoodSaver to vacuum pack and seal individual 12 ounce portions that is just about perfect for 2 people for pulled pork sandwiches.
Place these packages in the freezer. When ready to eat just place a sealed bag into simmering water for 10 minutes or until hot. Slice open the bag and the meat will be very tender and juicy and smell like it just came from the EGG. Add a small amount of chicken or beef broth if the meat seems dry OR you can also add some BBQ sauce.

Beside pulled pork sandwiches, this meat can also be used for tacos, burritos, mixed into soups.