Texas Style Pulled Pork | Easy Pork Butt Recipe for Pulled Pork Smoked on Big Green Egg

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, while chicken thighs offer a budget-friendly option.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar, while ketchup is a cost-effective alternative.

Start with an 8 pound pork butt, fat down.

Mix equal parts kosher salt and coarse ground black pepper in a mason jar to create the rub.

Season the pork butt evenly with the salt and pepper rub, ensuring coverage on all sides.

Prepare the Big Green Egg by starting it with Texas lump charcoal and Post Oak wood, aiming for a temperature of about 275°F.

Place the pork butt on the grill, fat side down, and close the lid to cook.

After about 5 hours, check the pork butt and wrap it in butcher paper to retain the bark and moisture.

Insert a probe thermometer into the thickest part of the meat and monitor the temperature until it reaches 198°F.

Once the pork butt reaches 198°F, remove it from the grill and let it rest in a dry cooler for about 2 hours before shredding.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens