Big Green Egg North Carolina Pulled Pork
This is a recipe for cooking smoked North Carolina style pulled pork on a Big Green Egg.
Ingredients
- 5 to 7 lbs boneless pork shoulder
- 2 tablespoons kosher salt
- 1 cup wood chips cherry or hickory
Rub
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 2 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 tablespoon cayenne pepper
- 1 tablespoon cumin
- 1 tablespoon fresh ground black pepper
Sauce
- 2 cups apple cider vinegar
- 2 Tablespoons ketchup
- 2 Tablespoons hot sauce Texas Pete, Franks, Crystal
- 2 Tablespoons brown sugar
- 1 tablespoon crushed red pepper flakes
- 2 teaspoon salt
- 2 teaspoon black pepper
Instructions
- The day before cooking add salt to pork and refrigerate overnight.
- Heat Big Green Egg to 225 to 275 degrees. Combine rub ingredients in a bowl and coat pork on all side.
- Add wood chips to Big Green Egg, close lid and wait for smoke to appear (about 10 to 20 minutes). Place convEGGtor insert plate in grill. Place drip pan on convEGGtor, place grill above drip and place pork directly on grill.
- Cook the pork until the internal temperature reaches 160 degrees, about 5 to 7 hours. Remove pork and wrap tightly in aluminum foil. Return pork to Big Green Egg and continue cooking until pork temperature reaches 200 degrees.
- Remove pork and let cool for 20 minutes. Using fingers or forks pull pork into long thin threads. Transfer to serving platter and coat with 1 cup of sauce. Serve pork with coleslaw, hamburger buns, and additional sauce.
- To make the sauce combine all ingredients in a bowl. Whisk to dissolve salt and sugar. Store in a jar and refrigerate any leftover sauce.