HANOS catering wholesale
Become a customer
Foodxperience

Pulled Pork from the Big Green Egg

Pulled pork from North Carolina: slowly cooked, full of flavor and made to share. Juicy, smoky and irresistibly delicious.

Ingredients

10units.itemsChives
2Olive oil
Barbecue sauce
2kgPork neck (procureur)
4Rub for pork
White cabbage salad

ConvEGGtor
Big Green Egg Large
ConvEGGtor Basket
Thermometer
Stainless steel rack
Apple Wood Chunk
Hickory Wood Chunk
Meat Claws

Preparation

  1. Preheat the Big Green Egg to 160°C. Rub the pork shoulder with olive oil and generously sprinkle with the rub.
  2. Place the convEGGtor in the convEGGtor Basket. Place a Drip Pan on it and put the stainless steel grid on top.

  1. Place an apple and a hickory Wood Chunk on the glowing coals. Place the convEGGtor Basket in the EGG.
  2. Place the pork shoulder on the grid, insert the thermometer into the meat, and set the core temperature to 72-75°C.
  3. Close the lid