Pulled Pork on the Big Green Egg → Backyard Smoke Show

There’s nothing quite like the rich, smoky flavor of slow-cooked pulled pork—and the Big Green Egg makes it easier than ever. In this episode of The Backyard Smoke Show at Outdoor Home, we’re taking you through the entire process of smoking an 8-pound pork shoulder from prep to pull.

Using Dizzy Pig’s Red Eye Express Rub and a low-and-slow cook between 200–225°F, you’ll learn how to achieve tender, bark-crusted pulled pork with deep flavor and melt-in-your-mouth texture.

🔥 Step-by-step cook using indirect heat
🐖 Ideal for pork shoulders or Boston butts
🪵 Wood suggestions for ideal flavor (apple + hickory)
📦 Resting and shredding tips for ultimate juiciness

Perfect for game day, backyard parties, or a week’s worth of meal prep.

Download the PDF Recipe on our website → https://bit.ly/PulledPorkBigGreenEgg

#BigGreenEgg #PulledPork #BackyardSmokeShow #LowAndSlowBBQ #BBQRecipes #DizzyPigRub