This is a full proof pulled pork recipe made on the Big Green Egg, paired with my signature Carolina Gold Mustard Sauce and finished on fluffy Martin’s Sandwich Potato Rolls.
Pork Butt Ingredients:
- 1 5-6 lb pork butt
- 1 tbsp olive oil
- ¼ cup plus one tbsp bbq rub (Link to rub recipe on site)
- ½ cup plus 2 tbsp apple juice
- 2 tbsp butter
- 1/4 cup Carolina Gold BBQ Sauce (recipe below)
Carolina Gold Mustard Sauce Ingredients:
- Juice and zest of one lemon
- ½ clove roasted garlic (roast in oven for 30 minutes at 375- can be kept in refrigerator until ready to use)
- 1 tbsp butter
- 1 tbsp cider vinegar
- 1 cup Dijon mustard
- 2 tbsp molasses
- 1/8 cup honey – or more to taste
- 1 tbsp smoked sugar (option- or to taste)
- Dash ginger
Sauce Directions: (sauce can be made in advance)
Combine all ingredients in a sauce pan and let the flavors combine and reduce in a saucepan over low heat for 15 minutes. Use a whisk to help break up the roasted garlic cloves, or pulse in blender after the sauce is reduced. Last tbsp of smoked sugar is optional- depending on how sweet you want this sauce. You can optionally add a bit more honey.
Pulled Pork Directions:
1) With a sharp knife, remove some of the fat cap on the top of the butt to reduce its thickness (so rub can adhere). Next, score the fat cap on the pork butt diagonally so the rub will adhere to the meat. Rub olive oil all over the meat. Then rub BBQ rub all over the meat.
2) Wrap the pork butt in plastic wrap tightly and let sit overnight (12 hours or more) in the refrigerator to absorb the flavor of the rub.
3) Remove the pork butt from the refrigerator, remove the plastic wrap and prepare your Big Green Egg or smoker of choice for smoking (in an EGG, you will to use your convEGGtor for indirect cooking). Smoke at 250 until it reaches an internal temp of 150 degrees. Every hour or so spray the meat with apple juice to help keep it moist.
4) When an internal read thermometer registers 150 internal temp degrees, the meat will hit what is called “the stall” where the juices evaporate from the meat, cool it down and slow the cook to a “stall”. At this point you are going to wrap the meat with foil to speed up the cooking process.
5) Pull out two large pieces of foil and place the pork but on them. Add the butter and the apple juice to the top of the meat and wrap the pork butt tightly in the foil. Put the foil wrapped pork back into the smoker and let it continue to cook until an internal temp of 203 has been reached. I recommend using a thermapen or a Flame Boss temperature controller to monitor the internal temp of your pork and also your Big Green Egg.
6) Remove the pork and put it in a cooler and let it rest for about 30 minutes. The cooler will keep the pork warm while it rests.
7) Remove the pork from the cooler and place it in a large pan and remove the foil, letting the pan capture the juices. At this point, the bone from the pork butt will slide right out. Using two large forks or a “pork puller”, begin to pull the pork. Add the remaining BBQ rub and mix into the pork.
8) While pulling the pork, wrap the Martin’s Sandwich Potato Rolls in foil and place in a 200 degree heated toaster oven or oven to warm the buns.
9) Remove the buns from the oven and layer with pulled pork and then drizzle the mustard sauce on top. Keep mustard sauce in a mason jar so others can add more sauce as needed. Sauce can be stored in the refrigerator for up to 3 weeks but I guarantee it won’t last that long!
- Category: Pork, Sandwiches
- Method: Smoking
- Cuisine: American, Southern, Soul Food
- Serving Size: 8-12
Keywords: Pulled Pork Sandwich, Pulled Pork on Big Green Egg, Pulled Pork Sliders, Martins Potato Rolls, Big Green Egg Recipes