This Pulled Pork Shoulder on the Big Green Egg with Raging River Rub by Dizzy pig will be the talk of the party if done correctly. As stated by Dizzy Pig, with a mild heat level that include flavors of maple sugar, black and green peppercorns and an array of mouthwatering herbs works excellent as a rub on Pork, Salmon and Poultry.

How long and what temperature do I cook my Pork Shoulder on The Big Green Egg?

As a rule of thumb a Pork Shoulder or Boston Butt will take about 90 minutes per pound to cook. For this recipe we cooked a 3 pound and a 3.5 pound piece of meat at the same time. This doesn’t really effect the time frame of the cook if you are looking to do the same.

This particular cook ended up taking 5 hours and 10 minutes to hit our target of 195 degrees, which is pretty on point. You’ll want to cook this Pork Shoulder low and slow right around 225-250 degrees.

At 195 degrees you can pull it, wrap it and put it in a cooler to rest. You can plan on doing this for a minimum of an hour and up to 4 hours. This will allow you to cook all your sides while the pork rests.

How to Setup The Big Green Egg for the Pulled Pork with Raging River?

Big Green Egg Daisy Wheel Setting for 225 Degrees

BGE Daisy Wheel Setting to Achieve a 225 degree cooking temperature.

Big Green Egg Draft Door Setting for 225 Degrees

BGE Draft Door Setting to Achieve a 225 degree cooking temperature.

Big Green Egg Tappecue Reading

Big Green Egg Dialed in right where we want it (ignore the 71 degrees as that is just the outside temperature due to the probes not being inserted yet).

Big Green Egg Setup with Drip Tray

Set up the big green egg with the place setter in with the feet side up. I also recommend placing a pizza pan below as a drip tray with the grate on top.

Big Green Egg Setup with Water in Drip Tray

This part is optional, but it is preferred to put water in the drip tray to assist with keeping the Pork Shoulder Moist.

Pulled Pork Shoulder on The Big Green Egg Ingredients

  • Pork Shoulder Blade or Boston Butt
  • Yellow Mustard
  • Raging River by Dizzy Pig
  • Barbecue Sauce (We like either Sweet Baby Rays or Famous Dave’s but are currently on a hunt for a homemade sauce)
  • Tin Foil
  • Cooler
  • Towels

How to Prepare the Pork Shoulder with Raging River for The BGE

Pork Shoulder, Mustard & Raging River by Dizzy Pig

These Pork Shoulders were purchased with a good trim job. If you have a thick layer of fat on them you can cut it off. This will allow a more favorable and editable bark at the end.

Pork Shoulder, Mustard & Raging River by Dizzy Pig

Start out by rubbing yellow mustard all over the Pork Shoulder. Don’t worry as you wont taste this. It is simply used to help the spices adhere to the Pork Shoulder.

Pork Shoulder, Mustard & Raging River by Dizzy Pig

Liberally rub Raging River by Dizzy Pig on the Pork Shoulders. Other rubs will work too but I highly recommend trying Raging River if you haven’t before.

Pork Shoulder, Mustard & Raging River by Dizzy Pig

Flip the Pork Shoulder and repeat the process. Make sure all crevices, tops, sides and bottom are coated as well.

It is best to do this process up to 8 hours prior to cooking for best flavor. Just make sure they sit 30 minutes prior to putting on the grill. This will allow the meats temperature to level out which allows for a more even cook.

How to cook the Pork Shoulder on The Big Green Egg?

Pork Shoulder, Mustard & Raging River by Dizzy Pig on The Big Green Egg

By now, The Big Green Egg should be cruising along right around 225 degrees. Simply add the Pork Shoulder and insert your probes.

Again, it will take about 90 minutes per pound. The temperature will drop when you put the Pork Shoulders on and should return to the 225 degrees you previous had it set at.

At this point, you can just go about your day but keep an eye on the temperature. Keep it cruising right around 225 degrees for a delicious Pull Pork Shoulder end result.

Pork Shoulder, Mustard & Raging River by Dizzy Pig Ready to be Wrapped

There is a high probability you will notice the temperature stop rising and just staying the same. This is called the “stall” and totally normal. Just ride it out.

Wrapping Pork Shoulder, Mustard & Raging River by Dizzy Pig

Once the Pork Shoulder reaches 160-165 it is time to wrap the pork. At this temperature the bark complete and has sealed off any more of the smoke flavor from getting in.

Wrapped Pork Shoulder, Mustard & Raging River by Dizzy Pig on The Big Green Egg

So to assist in keeping the Pork Shoulder moist this is a good time to wrap them. Simply wrap them with tin foil twice (some add apple juice at this point as well but I find it really isn’t necessary).

Pork Shoulder, Mustard & Raging River by Dizzy Pig Probed

Once they are back on the Big Green Egg reinsert the probes. Keep cooking them until they hit 195 degrees.

Pork Shoulder, Mustard & Raging River by Dizzy Pig Cooler

Once they hit 195 degrees they are ready to be wrapped in towels and put in a cooler.

Pork Shoulder, Mustard & Raging River by Dizzy Pig Coverd in Cooler

Let them sit in the cooler for a minimum of an hour and a maximum of 4 hours. This will allow the Pork Shoulder to continue becoming tender along with trapping all the juice inside while the temperature slowly settles.

This is also the time I’d recommend putting these Baked Beans on The Big Green Egg. They are easy to make in advance and perfect to cook while the meat is doing its thing for the next hour or so.

Big Green Egg Pork Shoulder W/ Raging River Ready to be Pulled

Once the hour or so it up pull the meat out of the cooler and unwrap them.

Pulled Pork Shoulder With Raging River Seasoning on The Big Green Egg

While pulling the pork with a fork is easy enough, it is easier to use pulled pork shredder claws. Either way the pork should be in a fall off the bone state. Another option is to mix with BBQ sauce prior to plating, but I prefer to dip them as the meat is good without any sauce at all.

Pulled Pork Shoulder With Raging River Seasoning on The Big Green Egg Plated

What is the difference between a pork shoulder and Boston butt?

Pulled pork is usually cooked from either the shoulder blade or Boston butt.

The pork shoulder blade is the lower portion of the shoulder. This muscle tends to have a little less fat and also includes the shoulder blade bone. Both of which assist with adding more flavor on the Big Green Egg.

The Boston butt is the top portion of the shoulder which is above the shoulder blade. It too has great fat content adding flavor to the cook but excludes the shoulder blade bone. It is also excellent eating but I prefer the shoulder blade due to the bone adding more flavor to the pork.

Pulled Pork on The Big Green Egg recommended side dish

While the Pork is in the cooler it is also awesome with Baked Beans on the Big Green Egg. Pre-make these Baked Beans and throw them on for an hour while the Pork is in the Cooler, you wont regret it!

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Author

I have a bachelor's degree in construction engineering. When I’m not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies...I’m at home with my wife, two daughters and a dog. Outside of family, I love grilling and barbequing on my Big Green Egg and working on projects around the house.

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