Looking for the perfect game day recipe? We’ve got you covered with these Kansas City Sweet Pulled Pork BBQ Sandwiches!
2 tablespoons mustard
Big Green Egg Sweet & Smoky Rub
Big Green Egg Kansas City Sweet & Smoky BBQ Sauce
½ cup apple juice
12 hamburger buns
Give the meat a generous coating of mustard, followed by an ample amount of the Big Green Egg Sweet & Smoky Rub or your favorite. Then, let it sit in the refrigerator for at least 30 minutes and up to 12 hours before you cook it.
Preheat the Big Green Egg to 275°F/135°C and set it up for indirect cooking. Place your pork butt on the cooking grid and allow it to cook until its internal temperature reaches 160°F/71°C, which should take six-eight hours. Spread out a double layer of butcher paper on your work surface, then lay the pork butt in its center before pouring apple juice over top. Seal up the package without puncturing any holes and return back into the EGG for two-three more hours or until an internal temperature of 195°F/91ºC is reached.
Lift the pork butt from your EGG and onto a baking sheet or cutting board. Open up the top of the butcher paper to allow steam to escape, then wait for 30 minutes. Use our Silicone BBQ Mitts to move the pork butt to a disposable cutting board – you may find that because it is so tender and soft, this step proves challenging! Now remove bones and excess fat and shred the meat using our Big Green Egg Meat Claws – this should come with little effort, thanks to its tenderness!
Add one cup of BBQ Sauce and mix well. Reserve the additional sauce for serving on the side. Serve on your favorite buns topped with coleslaw.
Makes 12 sandwiches.
Recipe and photo from Big Green Egg.