Pork Butt on the Big Green Egg
Ingredients
The Pork
The Rub and Sauce
-
1
tbsp
olive oil
-
1
bottle
Sunshine State of Mind Craft BBQ Rub
-
½
stick
butter
-
1 ¼
cups
apple juice
-
to taste
BBQ sauce
Instructions
- Score a cross hatch into the fat of the pork butt.
- Rub olive oil on the pork butt to help the rub adhere.
- Apply the BBQ rub all over the pork butt.
- Preheat the Big Green Egg to 250°F.
- Add smoking wood to the fire.
- Place a disposable aluminum foil pan on the convEGGtor to catch drippings.
- Once the fire is established, place the pork butt on the cooking grate.
- Cook for 1 ½-2 hours per pound, spritzing with apple juice every hour.
- When the internal temperature reaches 150°F, wrap the pork butt with butcher paper or foil, adding butter and apple juice.
- Once the internal temperature reaches 203°F, remove the pork butt and let it rest in a cooler for at least 30 minutes.
- After resting, pull the pork apart and mix in the saved juices and BBQ sauce.
Nutrition Facts (estimated)
Servings
8-12
Calories
250
Total fat
15g
Total carbohydrates
10g
Total protein
20g
Sodium
500mg
Cholesterol
70mg
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