Experience true Southern BBQ with this tender and flavorful pork shoulder, slow-cooked to perfection on the Big Green Egg. The Egg’s superior heat retention and ability to maintain a low and slow temperature create pork that’s juicy, fall-apart tender, and infused with smoky goodness. Pair it with the tangy Carolina-style sauce for a classic BBQ flavor.
Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C with hickory smoking chunks.
Trim any loose fat from the butt but leave the heavy fat cap on. Rub the butt all over with the oil and season the butt liberally on all the meaty surfaces with the Big Green Egg Savory Pecan Seasoning.
Place the butt on the EGG fat side down. Cook for about 8 hours until it reaches an internal temperature of 170°.
Lay out a big sheet of double thick heavy-duty aluminum foil and put the pork butt in the middle with the fat side up.
As you begin to close up the package pour the apple juice in the bottom and then seal the package.
Put the butt back in the EGG and cook until it reaches an internal temperature of 200° deep in the meaty part. This should take another 2 to 3 hours.
When the pork is done remove it from the EGG and open the package.
Let cool for 15 minutes.
With meat claws pull the pork apart discarding any fat or bones.
Top it with the Big Green Egg Bold and Tangy Carolina Barbecue Sauce or Big Green Egg Vidalia Onion Sriracha Barbecue Sauce and toss to combine.
Serve with sauce on the side. Makes about 12 servings
Recipe Video
Recipe Note
Use a convEGGtor for indirect cooking and add chunks of hickory or applewood for a rich, smoky flavor. Be patient—low and slow cooking at 275°F is the secret to the perfect pulled pork!
