Nothing beats a pulled pork sandwich, except maybe a smoked pork shoulder that is used to make pulled pork sandwiches. Using a homemade pork rub on a big pork shoulder or pork butt that is definitely easy to find on sale is all you need to get pork shoulder smoked and on its way to the best flavored pulled pork. The simple smoked pulled pork recipe can be made with either a pork shoulder or Boston butt with a simple rub and about 6-8 hours on the Big Green Egg followed by an hour resting before you shred the pork up for an amazing smoked BBQ sandwich.
When it comes to pulled pork, there are a lot of variations of pulled pork. This version of pulled pork is heavy on the pepper like a Texas pulled pork or brisket would be. To make this flavorful pulled pork, you will need the following ingredients:
- Onion Powder
- Garlic Powder
In addition to the pulled pork rub, you will also need a pork shoulder or butt and oil. For smoking, you will want to be sure to wrap the meat once you get the internal temp of 165°. We have either butcher's paper or aluminum foil to wrap the pork. When you wrap the pork you will want to spray the pork with apple juice or apple cider vinegar.
What is the difference between a Pork Shoulder and Boston Butt?
First, it is important to know that a pork butt or a Boston butt is actually from the front end or shoulder area of a pig. The actual butt of a pig is where the hams come from. The Cook's Illustrated gets into the ins and outs of the differences, but here is what you need to know in a nutshell.
A pork shoulder comes from the actual shoulder above the leg. It is a working area of the pig. Alternatively, the butt comes from above the shoulder closer to the back of the pig. The butt is more well-marbled, less worked with more intermuscular. If you have a choice between a should, picnic roast or shoulder roast and pork butt or Boston butt, always go with the butt. It is usually identifiable because it is also more uniformly shaped while the shoulder may be more triangular than square.
How to Smoke a Pork Shoulder on the Big Green Egg
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 smoker, in our case the Big Green Egg, for indirect cooking at 275°F. Put the pork shoulder or butt in the BGE and cook until the internal temperature is 165°. It normally takes 6 to 8 hours for ours to get to this temperature.
When the internal temperature gets there, place the pork butt on the aluminum foil or butcher paper. As you wrap the meat up, pour the apple juice or cider vinegar over the top of the butt and finish wrapping the pork, ensuring it is completely enclosed and not tears or punctures. Put it back in the smoker and cook until the meat reaches an internal temperature of 200°. Typically this takes 2 to 3 hours. Then remove the pork and let it rest in a cooler for an hour.
Use meat claws to pull the meat apart and shred pork. If the strands of pork are too long, cut them in half or chop the meat with a knife.
Serve the pulled pork on buns with your favorite barbeque sauce. Our favorite is Sweet Baby Ray's Honey Chipotle Barbecue sauce.
More Big Green Egg Recipes
How to Make Pulled Pork in the Crock Pot?
To make this in the crock pot, follow the same process to rub-down the meat, then place it in the crock pot. Pour apple juice mixed with beef broth around the meat and cook for 8 hours on low. Pull the meat apart when it is fully cooked.
Other Pork Butt Recipes
Pulled Pork with Homemade Pork Butt Seasoning
- ¼ cup salt
- 1 tablespoon Paprika
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- ¼ cup Black Pepper
- Mix together seasonings.
- Rub generously on pork loins or chops. Makes enough rub for 4 pounds of meat.
- Cook meat as you normally would.
Smoked Pulled Pork on the Big Green Egg
- 5 pound pork roast
- 2 tablespoons avocado oil
- ¾ cup Pulled Pork Rub
- ½ cup apple juice or apple cider vinegar
- Cover the pork shoulder with the oil.
- Rub the pulled pork generously with the pulled pork rub. Let the pork butt set for 30 minutes while you get the smoker up to heat.
- Prepare the Big Green Egg with lump charcoal and wood chips. Get the temperature stablized at 275° with the egg plate in place for indirect heat.
- Place the pork butt on the smoker, pork cap up. Smoke the pork until the internal temperature gets to 165°. Pull the pork off and wrap in aluminum foil. Before closing spray with apple juice or apple cider cut in half with water.
- Continue to cook until internal temperature reaches 200°. Let rest in a cooler for one hour before pulling and shredding with the meat claws.
- Serve with your favorite BBQ sauce.