Preheat the EGG to 275°F/135°C and set up for indirect cooking. Place your pork butt on the cooking grid and allow it to cook until its internal temperature reaches 160°F/71°C, which should take 6-8 hours. Spread out a double layer of our Big Green Egg Butcher Paper on your work surface, then lay the pork butt in its center before pouring apple juice overtop. Seal up the package without puncturing any holes and return back into the EGG for 2-3 more hours or until an internal temperature of 195°F/91ºC is reached.
Lift the pork butt from your EGG and onto a baking sheet or cutting board. Open up the top of the butcher paper to allow steam to escape, then wait for 30 minutes. Use our Silicone BBQ Mitts to move the pork butt to a disposable cutting board – you may find that because it is so tender and soft, this step proves challenging! Now remove bones and excess fat and shred the meat using our Big Green Egg Meat Claws – this should come with little effort thanks to its tenderness!
Makes 12 sandwiches