The Best Pulled Pork Recipe for the Big Green Egg

Today I'm gonna show you how I make the best pulled pork. It's very simple and comes out amazing every single time. Start with really good pork hopefully from your local butcher like I got mine from Alpine Steakhouse here in Sarasota. First, I like to pat them dry and then score the fat cap to help the fat render and keep the pork nice and moist. Next season with your favorite seasoning blend, this time I used Tuscan steak seasoning from cattlemen's grill. Set up your egg for indirect cooking. I like to keep the dome temperature under 300°. We usually use a light wood like Apple, instead of hickory for our pork. smoke for 3 to 4 hours until you get the desired color you want and then wrap tightly in tinfoil and cook until pull apart tender. Which is usually about 203 to 205°. We started this cook at 7 PM and then went to bed after we wrapped it and pulled it off in the morning. Shred and enjoy!