The simple smoked pulled pork recipe can be made with either a pork should 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.
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.
Store in sealed container if you do not use it all at one time.