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–+ servings
High Heat Boston Butt on the Big Green Egg

Big Green Egg Hot and Fast Pulled Pork

The BBQ Buddha
This recipe for Big Green Egg Hot and Fast Pulled Pork uses a high heat method to get you to that smoky pulled pork flavor faster than the traditional low and slow method.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Pork
Cuisine BBQ
Servings 10 +

Ingredients
  

  • Injection fluid:
  • 3/4 cup apple juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup salt
  • 2 tablespoons Worcestershire
  • BBQ Sauce:
  • 2 c ketchup
  • 1/3 c brown sugar
  • 1/4 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

Instructions
 

  • 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.
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