Cut off the thickness of the fat cap leaving a thin layer.
Score the fat cap side of the pork.
Coat the meat evenly with mustard, then cover very well with the seasoning. Be sure to get the sides of the roast well coated as well.
Prepare the Big Green Egg
Fire up the lump charcoal in the firebox and bring the Big Green Egg up to 250℉.
Add the wood (*see Notes) to the charcoal, place in the plate setter (legs pointing up), place a drip pan on the plate setter, then place in the grill grate onto the legs of the plate setter.
Smoke the pork
Put the pork, fat side up, on the grill grate.
Smoke 5 hours, adding more wood as necessary to keep the smoke going.
Wrap and finish cooking
Transfer the pork to an aluminum or grill proof pan (*see Notes), add the apple juice, and cover pan tightly with foil.
Cook until pork reaches 205℉ internal temperature (approx. 4 to 6 hours)
Remove pan from the Egg and let the pork rest (still in foil) for an hour.
Shred meat and serve.
Notes
Be sure to knock any bark off the wood chunks as they can contain chemicals.When transferring the pork to the pan and wrapping with foil, this is where you would insert your smart thermometer if using one. Insert into the meat and wrap the foil around to accommodate the wire. Still try to get the foil on tightly to keep in all the moisture.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword Big Green Egg pulled pork, juicy pulled pork, smoked pulled pork
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