Pulled Pork on the Green Egg 

Happy Labor Day weekend everyone! This is a holiday weekend where we celebrate the hard work accomplished every day and all year long. Like many, I celebrated this weekend with some relaxing (and tasty) BBQ. During this smoke, I used my staple grill - The Green Egg (I finally got the door fixed!). Before purchasing The Green Egg, I searched the marketplace and found many wanna-be kamado cookers out there, but let me tell you the Green Egg is the real deal. I couldn't be happier with it, and use it frequently.

In spirit of Labor day, I cooked a pulled pork - a relatively easy and laid back cook that's hard to mess up. This was perfect for a holiday weekend, because I could take my time, and spend time with my kids while it was cooking. I will admit I made it even easier on myself by using the Green Egg guru - it fans the flames and keeps the temperature perfect. Using this device also records the cook and shows pit and meat temperatures throughout the process. For those of you who like to geek out over this stuff, I've linked the recorded cook so you can see for yourself.

View the entire recorded cook here.

Pulled pork done right

Prepping the pork was really simple. I scored the fat on the cut of pork. Scoring the fat allows the fat to render and the seasoning to get deeper into the meat - which is always a good thing. It also creates a bigger area for the smoke to adhere to giving you that nice smoky flavor. I used Srirarcha as a binder for the seasoning and then rubbed it with Perini Ranch Rib Rub - one of my absolute favorite seasonings to use on pork. Then, I fired up the Green Egg with a Loof Lighter. Essentially this a blow dryer on steroids. NOT safe for hair, haha!

Pulled Pork on the Green Egg.

Ingredients and supplies

• Pulled pork
• Sriracha 
• Perini Ranch Rib Rub (or your favorite pork rub)
• Butcher paper
• A sharp knife to score the pork
• Bear claws to shred the meat

Sriracha sauce and Rib Rub on the pork.

Cooking instructions

Start the Green Egg and heat up to about 250 - 300 degrees.

Season the pork with sriracha and Perini's Rib Rub.

Put place setter in Green Egg and hook up the barbecue guru.

Set pit temperature to 225 degrees.

Place pork fat side down, and close the Green Egg - if you're looking, you're not cooking! 😉

Smoke for about 7 hours and let pork temperature come to 195 degrees.

Wrap it in butcher paper and place it in the cooler until dinner time.

Finishing up on the smoker.

Serve it up

Pulled pork tastes great with any barbecue sauce - for this cook, none was needed because this wasn't amateur hour. However, pulled pork pairs great with a bun for a tasty barbecue sandwich. For the holiday weekend, we served ours with chips and cold beer (well, Capri-Suns for the kids). But really, this pulled pork goes well with the traditional barbecue sides as well - baked beans, potato salad, or even mac and cheese and coleslaw. 

Shredded the pork for a tasty barbecue sandwich.

Proud to be a part of the funeral profession

I'm very proud to be a part of the funeral profession. I've watched funeral directors across the country work around the clock when families  need them most. We are so thankful for everything you do. Hopefully, many of you get rest this Labor Day and enjoy some good barbecue. 

The finished product.