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14 paź 2023 · 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.
7 lut 2021 · There's nothing like smokey pulled pork on the Big Green Egg! Nice bark and a juicy interior will have you heading for seconds of this Big Green Egg smoked pork butt.
How to cook juicy pulled pork on the Big Green Egg. I lay out detailed directions in the recipe card, but in a nutshell, we do the following: Prepare the pork by cutting off the fat cap, scoring, and coating with mustard and dry rub. Smoke the pork for 5 hours.
Instructions. Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours. Set the EGG for indirect cooking at 275°F/135°C using hickory and cherry smoking wood for flavor.
In that case, of course, you should cook it in your Big Green Egg using the best pulled pork recipe as a guide. You will discover that this low and slow preparation for pulled pork from the kamado is very easy.
Jon Solberg takes you through making delicious pulled pork on Big Green Egg, including timing, recommended rubs and wrapping the meat.
Chop the meat with a chef’s knife, or shred using a pair of Big Green Egg Meat Claws, discarding the fat and bones. The meat should fall apart and have a pink, smoky ring. Place the meat in a bowl and add sauce to taste. Mix well and adjust for seasoning with salt and pepper. Enjoy, slowly! Serves 6
