Carolina Pulled Pork on Big Green Egg

Pulled Pork has to be one of the most highly contested types of barbeque.  All over the Southeastern US, pulled pork is prepared differently.  The main difference seems to be the sauce.  I was raised on Carolina Style pulled pork, which uses a vinegar based sauce.  The best pulled pork comes from the cut called, pork butt (near the pork shoulder).  You can either purchase this with a bone-in or boneless.

In an earlier post, I provide a play by play of how to Smoke a Brisket on the Big Green Egg.  I use the exact same method for prepping a pork butt, including the same rubs, Salt Lick Dry Rub and Black’s World Famous Dry Rub or more recently I use a homemade Dry Rub.  The main difference in smoking the pork butt, is the temperature at which I pull the meat off and the amount of time it takes to slow smoke.  As a general rule of thumb, a pork butt will take 1.5 hours – 2 hours per pound (usually longer if bone-in).  I open the Egg at 195 – 200° F, remove the Pork Butt, wrap it up in foil and place in a dry cooler for at least 30 minutes.

My personal favorite part of the overall cook is pulling the meat.  The meat will literally fall apart and can be either broken up by hand or with a fork.  This can be served up any way you like.  If you want to stick with true Carolina Style, you’ll want to prepare with hamburger buns, meat and add Cole Slaw to the sandwich.  Then take the vinegar based sauce and pour it over the meat and slaw.  This makes for an entirely mouth watering experience.


Carolina Pulled Pork on Big Green Egg
Prep time
Cook time
Total time
Serves: Half pound per person
  • 3 - 6 lbs Pork Shoulder or Boton Pork Butt (bone-in or boneless)
  • Wood Chunks: Pecan or Apple
  • Salt Lick Dry Rub or my homemade Dry Rub
  • 1 Package of Cole Slaw
  • ----------------------------------------
  • Carolina Style BBQ Sauce
  • 1 Cup Apple Cider Vinegar
  • 1 Cup Filtered Water
  • 1 Cup Firmly packed brown sugar
  • 1 OZ Ketchup (2 TBS)
  • 1 TSP Kosher Salt
  • 1 TSP Hot Red Pepper Flakes
  • 1 TSP Ground Black Pepper
  • 1 TSP Ground White Pepper
  1. Preferably, begin the night before by applying the Salt Lick Rub or my dry rub all over the pork.
  2. Cover the pork and place in refrigerator overnight or for at least 2 hours.
  3. Load the Big Green Egg with a mix of natural lump charcoal and wood chunks (soak wood chunks for 30 minutes prior to placing in the grill)
  4. Setup the grill for indirect cooking. Big Green Egg plate setter legs up with cooking grate on top.
  5. Light the grill and pull the pork out of fridge. Allow the pork sit at room temp for about 30 minutes and no more than 2 hours prior to smoking.
  6. Place a temperature probe in the thickest area, but avoid being near the bone.
  7. Stabilize the grill temp between 225 and 245.
  8. Place the pork on the grill, shut the top and keep closed the entire cook (if using a Big Green Egg).
  9. Check the pork at 195 and plan on removing no later than 200.
  10. Remove, double wrap in foil and allow to rest for atleast 30 minutes to an hour
  11. After resting, pull apart the meat with two large forks
  12. Serve on a bun with cole slaw (Carolina Style) and pour the BBQ Sauce over the top.
  13. -----------------------------------------------------------
  14. BBQ Sauce Instructions:
  15. Combine all ingredients in a medium size bowl and whisk until the sugar and salt has dissolved.
  16. Place sauce in the refrigeration overnight for best results.
  17. The sauce can also be mixed into cole slaw and served on the side if preferred.

This has become a friend and family favorite in my little piece of the world here in Austin, TX…which ironically is what BBQ enthusiasts would call BBQ brisket country.  Enjoy your pulled pork, ours should hit 200° F and be ready by 5pm this afternoon.

Pulling the pork

Pulling the pork





  1. I’ve done a recipe close to this, was very good and not as pulled pork. I am going to do this one. Looks delicious.

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