Big Green Egg Hot and Fast Pulled Pork
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.
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.