Benny's Pulled Pork on the Big Green Egg
Benny's method for cooking pork shoulder low and slow 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.