By Big Green Egg

Recipe Essentials

SERVES: 8 PEOPLE

  • EGG setup: indirect with ConvEGGtor and Stainless Steel Grid
  • Recommended charcoal: Canadian Maple
  • EGG target temperature: 110˚C
  • Cooking time: 12 hours or until you reach an internal temperature of 90˚C-93˚C

Ingredients

FOR THE DRY RUB
  • 2 tbsp paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp chilli powder
  • 2 tsp salt & pepper
MAIN INGREDIENTS
  • 2.5kg shoulder of pork or collar fillet
FOR THE COLESLAW

4 tbsp mayonnaise

2 tbsp lemon juice

1 tsp Dijon mustard

Salt & pepper

1/2 white cabbage

1 small onion, peeled and finely chopped

4 large carrots, peeled and coarsely grated

1 tbsp coriander leaves, finely chopped

  • FOR THE BBQ SAUCE
  • 120g ketchup
  • 2 tbsp dark brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp cider vinegar
  • A dash of Tabasco sauce
  • 1 clove of garlic, minced
  • 1/4 tsp mustard powder
  • 1/4 tsp salt

OVERVIEW

Cooking tougher cuts of meat slowly at low temperatures transforms the connective tissue between overworked muscle groups into gelatin — for a melt-in-the-mouth texture and an amazing, meaty depth of flavour. This Pulled Pork recipe is the perfect demonstration of how Low & Slow cooking works, and it's almost impossible to get wrong!

EGG SETUP

Pre soak a handful of hickory chips.

Set up your EGG for indirect cooking using the ConvEGGtor and Stainless Steel Grid, and light it. You're aiming for a temperature of 110˚C.

When you're ready to start cooking, drain the water from the Woodchips, remove the ConvEGGtor and sprinkle the Woodchips in a large circle on the charcoal.

THE RUB

Pat the shoulder dry of any moisture

Mix the dry rub ingredients together in a bowl and add to the meat, thoroughly rubbing into the surface with your fingertips.

When you've finished massaging the dry rub into the pork shoulder, replace the ConvEGGtor, and the Stainless Steel Grid and add the pork on top.

COOKING THE PORK

If you're using the EGG Genius to monitor the pork's temperature — something we would highly recommend — now's the time to insert your probe.

The weight of your pork will define the cooking time. Slow cooking can take anywhere from 5 - 12 + hours. You can make your coleslaw and bbq sauce in this time.

If using a dual probe remote thermometer you will notice that the internal temperature of the meat slowly rises and then apparently plateaus or even falls by a few degrees. This is not the EGG needing more oxygen or fuel, this is the science of low and slow happening, as collagen starts to break down and turn to gelatin. An enormous amount of energy is required to enable this process and so the temperature of the meat stops increasing whilst the chemical reactions take place. Do not adjust the temperature of your EGG. You should not try to speed up this process with more heat. Once the majority of the tissues have been rendered to gelatin the temperature will begin to climb again.

The target internal temperature for pullable pork is 90˚C-93˚C.

When that temperature is reached, using tongs, remove the pork to a cutting board and tent with tin foil. Let it rest for at least 15 minutes.

COLESLAW

Place the mayonnaise, lemon juice and mustard in a large serving bowl. Season with salt and freshly ground black pepper and mix well

Add the cabbage, onion, carrots and coriander and stir well to coat in the dressing. Cover and chill for 2-3 hrs before serving.

BBQ SAUCE

Combine all ingredients in a saucepan. Bring to a simmer and stir until the sugar has dissolved. Remove from the heat and allow to cool before using.

PULL THE PORK

Using the Meat Claws, shred the pork into strands. It may be easier to cut the pork into smaller pieces before doing this.

Mix the pulled pork in with your BBQ Sauce, and serve with the coleslaw in a fresh white bap.

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