This weekend came to a close with my son and daughter (and their significant others) coming over for an afternoon of games, cigars, and BBQ! To feed all of these hungry faces I wanted to make Pulled Pork BBQ but didn’t have enough time to go low and slow. So, I decided to try a new cooking technique I had recently seen other Big Green Egg cooks master. They cook the Boston Butt using higher heat (Turbo) to get a faster result. I know, there is some debate over using this method vs. low heat for a longer period of time but given the time (and the hungry faces) I wanted to try this out and judge the results for myself. So sit back, grab a cold PBR, and enjoy my recipe for Big Green Egg High Heat Boston Butt.
Pulled Pork is served
Big Green Egg High Heat Boston Butt
As this recipe would use a higher heat source in a limited time window and I wanted to inject the Boston Butt to prop up my chances for moist pulled pork BBQ. The recipe I used is a mix of apple juice, water, sugar, salt, and Worcestershire.
Next I trimmed all the fat from the opposite side of the fat cap so the rub would have direct contact with the meat.
After trimming the Boston Butt I covered the meat with a little Yellow Mustard and Honey Hog BBQ rub from Meat Church.
I set the Big Green Egg up using the plate setter for indirect heat and fired up the egg until the dome measured 350°. I used a mix Hickory and Apple Wood. You want the coals to smoke for 30 minutes to an hour until you see that thin blue smoke. This gets you the best flavor and prevents the over-smoked taste you can get by putting your pork in too soon.
I cooked the pork this way for 3 hours or until the meat probe measured 165°. I would check the pork every hour misting it with a 50/50 mix of Apple Juice and Apple Cider Vinegar.
Once the pork measured 165° it was time to wrap the pork in foil with a small amount of apple juice. I let the butt cook this way for another 2 hours until the internal temp reached 195°.
Once the pork came off the Big Green Egg I let it rest for an hour and then pulled the bone. As you can see it came right out! I was very excited this method worked as designed.
I chopped the pork up for sandwiches. You can see the nice smoke ring I got on this Boston Butt even with the shorter cook!
Served the pulled pork on a potato roll with coleslaw and a side of sweet potato fries. The BBQ sauce was homemade and delicious!
- Injection fluid:
- ¾ cup apple juice
- ½ cup water
- ½ cup sugar
- ¼ cup salt
- 2 tablespoons Worcestershire
- BBQ Sauce:
- 2 c ketchup
- ⅓ c brown sugar
- ¼ c minced onion
- 2 tbls olive oil
- 2 tbls water
- 3 cloves garlic crushed
- 1 tbls apple cider vinegar
- 1 tbls tomato paste
- 1 tbls Worcestershire sauce
- 1 tsp dry mustard
- 1 tsp Sriracha Sauce
- Ground pepper to taste
- BBQ Sauce:
- Using a blender mix the onion and water into a puree.
- Heat a medium sauce pan over a medium heat and add the olive oil.
- Pour in onion puree and cook until slightly browned.
- Add the remaining ingredients.
- Mix thoroughly and simmer for about 20 minutes.
- For the Boston Butt:
- Inject the Boston Butt
- Make cuts crosswise on the fat cap and covered the Boston Butt with Yellow Mustard and your favorite rub.
- Set the Big Green Egg up using the plate setter for indirect heat and heat the egg until the dome measured 350°.
- Place wood chips or chunks over the warm coals (I used hickory and pecan wood).
- At the 3 hour mark put the pork in an aluminum pan and cover with aluminum foil.
- Let this cook for another 2 hours until the internal temp reached 195°.
- Chop up the pork and serve.