Benny’s Recipe for Smoked Pork Shoulder on the Big Green Egg
Weekends are for smoking meat on the big green egg. When gifted to us we were told the Egg was a way of life, and it’s true. Sure you can grill on it too, but we’ve found smoking takes time and in this case, all night.
With summer kicked off we set out to smoke several pork shoulders. Four in fact, each weighing about three to four pounds each! We, as in the husband. I knew this cut of meat would be cost effective for feeding our crew, great for a summer barbecue, and freeze beautifully. When Benny made it recently I got smarter and had him nail down for me exactly what he did so we, or you, can create it again at home.
Benny Says
The most important part here is to season the pork with a rub, listed below for at least 12 hours. This really helps flavor all the meat! When cooking remember to do things slow until it hits 205 internal temp. This really helps render out the fat! At this point you’ll want to let it rest for as long as possible. We like to wrap it in butcher paper and throw it back on the egg.
Benjamin loves salt, or he’d say he loves flavor, so he added generous extra salt on top of the rub. Aim for the grill time for be at 225-250 degrees internal temp. While looking at other recipes he found that barbecue guys are even getting up to 275 internal temperature These different temps may cuts down on cooking time but they’re definitely more risky.
Low & Slow Perfection
This recipe aims for a juicy, tender, and smoky pulled pork on your Green Egg, utilizing a simple dry rub and butcher paper wrapping for a balance of moisture and bark development. The burnt ends we got and crust on this pork were incredible!
Consider the Menu
What’s pork without cole slaw? I love a simple quick homemade recipe and my people love classic hamburger buns. To complete the meal we’re not fancy here. Watermelon, baked beans, and a side of chips will do.
I’ll admit I could love these on a salad with corn tortilla strips and fresh lime juice, or in a taco with black beans and pico de gallo. Have you ever made nachos with tortilla chips and pulled pork? There’s a local spot here that does this and it’s excellent with fresh pickled jalapeno peppers, smoky jack cheese and all the other toppings like green onions for some freshness!
You really can think beyond pulled pork sandwiches, so make what your egg or smoker will allow and enjoy!
Yields: Approximately 8-12 servings
Prep Time: 10 minutes dry rub, 12-24 Marinating, very important
Cook Time: 12-18 hours (including resting, depending on the size of the butt and wrapping method)
Temperature: 225-250°F (107-121°C)
Ingredients You’ll Need for this Pork Recipe
Pork Butt (Boston Butt) or pork shoulder roast: 4 lb boneless pork shoulder or larger bone in Boston butt (bone-in will have more flavor and moisture). As large as your egg will fit. Larger size will extend cooking time.
Wood:
5-10 chunks of Applewood. Applewood imparts a mild, sweet, and fruity smoke flavor that pairs beautifully with pork. We got this brand over at walmart and liked the chunks for this recipe.
Preparation
Prepare the Pork Butt or some may say Pork Shoulder Roast. Remove the pork butt from its packaging and pat it dry with paper towels. This allows the rub to adhere better.
Mix the Dry Rub: In a small bowl, combine all dry rub ingredients and mix thoroughly. Now it’s time to generously apply the dry rub all over the pork butt, ensuring you cover every surface. Don’t be shy! Massage the rub into the meat.
Rest (Not-Optional): Wrap the rubbed pork butt in plastic wrap and refrigerate for at least 12 hours – 24 hours. This allows the flavors to penetrate the meat.
Prepare the Green Egg
Set up for Low and Slow: Fill the firebox with lump charcoal. Light the charcoal using your preferred method.
Add Wood Chunks: Once the charcoal is lit, add 5-10 chunks of applewood to the coals, spacing them out for a sustained release of smoke.
Stabilize Temperature: Place the plate setter (legs up) into the Green Egg. This provides indirect heat. Place the aluminum foil pan (humidity pan) on top of the plate setter. Fill the pan with 2-4 cups of apple cider vinegar OR water. We used water this time and the end result was still amazing! The evaporation will add humidity to the cooking chamber, helping to keep the pork moist.
Dial in the Temperature: Close the lid and adjust the top and bottom vents to stabilize the temperature between 225-250°F (107-121°C) some are even taking temps up to 275 but really have to watch your temps. This is your target smoking temperature. Use a reliable thermometer to monitor the grill temperature. It’s crucial to maintain a consistent temperature throughout the cook.
I’ve been told the egg will keep the temp stable but I’m not sure we’re entirely convinced of this. We’ve wondered about getting some temp gages like this pitt boss thermometer.
Cook the Pork Butt
Place the Pork Butt on the Grill: Place the pork butt directly on the grill grate, above the humidity pan. Insert the meat thermometer probe (if using a wireless) into the thickest part of the butt, avoiding the bone if using a bone-in cut.
Monitor and Maintain: Monitor the grill temperature and adjust the vents as needed to maintain the desired temperature. With the egg you shouldn’t need to replenish the charcoal as it can maintain up to 20 hours of cook time at a low temp! Check the humidity pan periodically and add more liquid if it’s running low.
I usually reach the stall in about 3-4 hours at 225.
The Stall
Around 150-165°F (65-74°C), the pork butt will likely encounter “The Stall.” The Stall is a frustrating phenomenon where the internal temperature of the meat seems to plateau and stop rising for several hours. This happens due to evaporative cooling as moisture from the meat surfaces. It’s crucial to maintain your grill temperature and not to increase it drastically, as this can lead to uneven cooking and a tough exterior. ‘
Patience is key!
Wrap with Butcher Paper: When the pork butt reaches the stall, around 160-170°F (71-77°C), it’s time to wrap it in butcher paper. This allows some moisture to escape while still protecting the meat from drying out and helps develop a nice bark. Remove the pork butt from the grill. Lay out two large sheets of butcher paper, overlapping them slightly. Place the pork butt in the center of the paper. Wrap tightly, folding the paper over the butt and tucking in the edges to create a sealed package.
Return the wrapped pork butt to the grill.
Cook to Temperature: Continue cooking the wrapped pork butt until it reaches an internal temperature of 203-207°F (95-97°C). This is a great place, the temperature where the collagen breaks down, resulting in a tender, pull-able texture. The probe should slide in with very little resistance.
Rest and Pull
Rest: Once the pork butt reaches the target temperature, remove it from the grill and wrap it in aluminum foil (still wrapped in the butcher paper). Then, wrap it in a thick towel and place it in a cooler for at least 1-2 hours. This resting period is crucial for allowing the juices to redistribute throughout the meat. A longer rest (up to 4 hours) is even better. Benny just let it rest wrapped on the counter in a pan for a few hours.
Pull: After resting, unwrap the pork butt and place it in a large bowl or container. Use meat claws or forks to shred the pork into bite-sized pieces. Remove any large pieces of fat or bone (if applicable).
Mix and Serve: Mix the pulled pork with some of the rendered juices from the butcher paper (strain it first). Taste and adjust seasoning if needed. Serve on buns with your favorite BBQ sauce and coleslaw.
Total Grill Time: Expect the entire cooking process, including the stall and resting, to take anywhere from 12-18 hours, depending on the size of the pork butt, the consistency of your Green Egg’s temperature, and how long the stall lasts.
7 Tips and Variations
- 1. Don’t over smoke it! I think he did a perfect amount of smoke here. I was nervous our neighbors might not like the smell but thankfully they thought it was delicious.
- 2. Use a thermometer! This is a must have and here’s the one Benny likes and recommends. We also have this one which works well with bread too!
- 3. Don’t Be Afraid of the Stall: It’s a normal part of the process. Be patient and maintain a consistent temperature. The butcher paper wrap will help it through.
- 4. Applewood Wins Here! Applewood is a fantastic choice for pork, but feel free to experiment with other woods like hickory or cherry in combination.
- 5. Customize the Rub to your Liking! Add more or less of any spice.
- 6. Sauce on the Side: In our opinion sauce needs to go on the side. Everyone gets to pick which kind they like, whether they want something sweeter or more like a mustard Carolina sauce. This allows everyone to get what they want and leftovers to be used for those delicious nachos or tacos I was talking about!
- 7. Butcher Paper Alternatives: If you don’t have butcher paper, you can use aluminum foil, but it will result in a softer bark.
This summer, will you try this? We did smoke this overnight, and the seasoning happened the day before the smoking so it’s definitely a process. But, don’t good things take time? Enjoy the smoky depth of one of our favorite family recipes and let us know how it goes! This one is most definitely, the real deal thanks to the live-fire magic of the big green egg.
Benny’s Pulled Pork on the Big Green Egg
Equipment
- 1 Aluminum Foil Disposable Pan
- 1-2 cups water or apple cider vinegar
- 1 Meat Thermometer
- Butcher Paper for Wrapping
- 5-10 Chunks Applewood for Smoking Applewood imparts a mild, sweet, and fruity smoke flavor that pairs beautifully with pork
Ingredients
For the Dry Rub, Amount for Each Pork Shoulder
- 2 tablespoons Brown Sugar
- 2 tablespoons Paprika
- 2 tablespoons Kosher Salt – I added more after the rub to enhance flavor
- 2 tablespoons Garlic Powder
- 2 tablespoons Onion Powder
- 2 tablespoons Chili Powder
- 2 tablespoons Cumin
The Pork
- 3-4 LB pork shoulder
Instructions
- Remove the pork shoulder from its packaging and pat it dry with paper towels. This allows the rub to adhere better.
- In a small bowl, combine all dry rub ingredients and mix thoroughly. Generously apply the dry rub all over the pork shoulder, ensuring you cover every surface. Don't be shy! Massage the rub into the meat.
- Rest (Not-Optional): Wrap the rubbed pork shoulder in plastic wrap and refrigerate for at least 12 hours – 24 hours.
- Prepare the Green Egg:
- Set up for Low and Slow: Fill the firebox with lump charcoal. Light the charcoal using your preferred method.
- Add Wood Chunks: Once the charcoal is lit, add 5-10 chunks of applewood to the coals, spacing them out for a sustained release of smoke.
- Stabilize Temperature: Place the plate setter (legs up) into the Green Egg. This provides indirect heat. Place the aluminum foil pan (humidity pan) on top of the plate setter. Fill the pan with 2-4 cups of apple cider vinegar OR water. We used water this time and the end result was still amazing! The evaporation will add humidity to the cooking chamber, helping to keep the pork moist.
- Dial in the Temperature: Close the lid and adjust the top and bottom vents to stabilize the temperature between 225-250°F (107-121°C) some are even taking temps up to 275 but really have to watch your temps. This is your target smoking temperature. Use a reliable thermometer to monitor the grill temperature. It’s crucial to maintain a consistent temperature throughout the cook.
- Cook the Pork Butt:
- Place the pork butt directly on the grill grate, above the humidity pan. Insert the meat thermometer probe (if using a wireless) into the thickest part of the butt, avoiding the bone if using a bone-in cut.
- Monitor the grill temperature and adjust the vents as needed to maintain the desired temperature. With the egg you shouldn’t need to replenish the charcoal as it can maintain up to 20 hours of cook time at a low temp! Check the humidity pan periodically and add more liquid if it’s running low.
- I usually reach the stall in about 3-4 hours at 225.
- Around 150-165°F (65-74°C), the pork butt will likely encounter “The Stall.” The Stall is a frustrating phenomenon where the internal temperature of the meat seems to plateau and stop rising for several hours. This happens due to evaporative cooling as moisture from the meat surfaces. It’s crucial to maintain your grill temperature and not to increase it drastically, as this can lead to uneven cooking and a tough exterior. ‘
- Wrap with Butcher Paper: When the pork shoulder reaches the stall, around 160°F (71°C), it's time to wrap it in butcher paper. This allows some moisture to escape while still protecting the meat from drying out and helps develop a nice bark. Remove the pork butt from the grill. Lay out two large sheets of butcher paper, overlapping them slightly. Place the pork butt in the center of the paper. Wrap tightly, folding the paper over the butt and tucking in the edges to create a sealed package.
- Return the wrapped pork butt to the grill.
- Cook to Temperature: Continue cooking the wrapped pork butt until it reaches an internal temperature of 203-207°F (95-97°C). This is a great place, the temperature where the collagen breaks down, resulting in a tender, pull-able texture. The probe should slide in with very little resistance.
- Rest: Once the pork butt reaches the target temperature, remove it from the grill and loosly cover it in aluminum foil (still wrapped in the butcher paper). Benny just let it rest wrapped on the counter in a pan for a few hours.
- Pull: After resting, unwrap the pork butt and place it in a large bowl or container. Use meat claws or forks to shred the pork into bite-sized pieces. Remove any large pieces of fat or bone.
- Mix and Serve: Mix the pulled pork with some of the rendered juices from the butcher paper (strain it first). Taste and adjust seasoning if needed. Serve on buns with your favorite BBQ sauce and coleslaw.
