Virginia Willis Pulled Pork

Ingredients

5 lbs pork shoulder
1/4 cup mustard
1/4 cup brown sugar
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp salt
1/2 cup apple cider vinegar

Instructions

Method: Low and slow smoking

Set the EGG for indirect cooking at 250°F/121°C.
Rub pork with mustard, brown sugar, paprika, garlic, and salt.
Smoke for 6-8 hours, spritzing with apple cider vinegar every hour.
Shred and serve with your favorite sauce.

Recipes

Butter Basted Rotisserie Chicken

There's something magical about salsa smoked on the Big Green Egg—grilled tomatoes, charred peppers, and onions cook down and take on a deep, smoky richness that elevates every bite. As...

Rotisserie Roasted Pineapple with Caramel Sauce

Experience tropical indulgence with our rotisserie-grilled Pineapple with caramel sauce, roasted to perfection on the Big Green Egg. Coated in a sweet blend of brown sugar and cinnamon, then basted...

Rotisserie Picanha

There's something magical about salsa smoked on the Big Green Egg—grilled tomatoes, charred peppers, and onionscook down and take on a deep, smoky richness that elevates every bite. As they...

Rotisserie St. Louis Ribs

These Rotisserie Ribs are a bold twist on a classic, featuring a tangy mustard rub and a smoky spice blend that delivers deep flavor. Slow-cooked over charcoal and finished with...