BGE Pork Shoulder (pulled pork)

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BGE Pork Shoulder (pulled pork)

My husband and I love serving pulled pork over the summer.  It's easy to prepare in advance and keep warm while we are enjoying time on the lake with friends and family.  

We love our Big Green Egg and we know this was the best pulled pork because there was not one single piece left over.  

I have a few ways that I make my pulled pork such as my 5 ingredient pulled pork or Italian pulled pork that I prepare in the slow cooker.  

Since my spice rack is filled with Simply Organics we decided to do a dry rub and let it sit overnight.  

Give this recipe a try and even my vinegar based barbecue sauce that goes perfect with my vinegar cole slaw.


Cindy's Note:  Get a spray bottle and add about 1 cup of apple juice.



  • 1/4 cup paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons dry mustard
  • 2 tablespoons brown sugar
  • 8 pounds pork shoulder or Boston butt
  • ------Cider Vinegar BBQ Sauce-------
  • 1 1/2 cups cider vinegar
  • 3/4 cup organic ketchup
  • 1 cup yellow mustard
  • 1/2 cup brown sugar, packed
  • 1 1/4 teaspoon cayenne
  • 1 1/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground pepper


  1. In a bowl add in paprika, salt, garlic powder, dry mustard and brown sugar.  Whisk until combined and there are no chunks of spices or sugar.  Rub the spice blend over the entire pork then cover in plastic wrap in a bowl and refrigerate overnight or for at least 8 hours.

  2. Preheat BGE 300 degrees F.  Place pork in an aluminum roasting pan (easy clean up), add about 1 cup of water around the pork.  cover with foil and set in the middle of the EGG over the direct heat.  Set the timer for 3 hours; keep checking the temperature to keep at 300 degrees F.  

  3. After 2 hours open the foil and spray with a little of the apple juice.  

  4. Uncover and roast for another 4-5 hours.  Spray every hour with more apple juice. The internal temperature should be 180 degrees.  Take a fork and it should easily break apart.  Be sure to taste the amazing bark.  Remove from grill and let sit for about 15 minutes.  Take tongs to pull apart and place in your serving bowl or platter.  I normally add to a baking dish so it will stay warm in the oven until ready to enjoy.


  5. Make your sauce by whisking vinegar, ketchup, mustard, brown sugar, cayenne, salt and pepper in a sauce pan over medium heat.  Cook for about 10-12 minutes; until sugar dissolves and all of the ingredients are perfectly married together.   Then add in 1/2 of the sauce and coat the pork.  Reserve the rest for a bowl while serving.


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