I have shared both of my fave BBQ recipes in the past, but it’s summer and we just made one and I think it’s worthwhile to periodically revisit something so quintessentially Southern!
I have two favorite methods depending on time and weather and Honey’s availability. The first is a slow smoked pork butt on the Big Green Egg. We’ve tried multiple recipes but this one is the CLEAR winner and we always regret straying from it to try something new!
Jim K’s Big Green Egg Pulled Pork
15 lb pork shoulder (Costco – two 7-8 lb pieces are in the package)
3/4 C paprika (Costco)
1/4 C ground black pepper
1/4 C salt
1/4 C sugar
2 T chili powder
2 T garlic powder
2T onion powder
1. Mix ingredients for rub. You will have enough left for another BBQ later. We store it in a mason jar.
2. Trim some of the fat of of the pork to make it a bit leaner. Generously coat the pork with the rub and let it sit out from about 30 minutes.
3. Prepare the BGE – fill with charcoal up to first ring, add a generous amount of hickory wood, insert your plate setter (to deflect the heat), put a cheap aluminum pan (for drips) on top of the plate setter and under the grill plate, and heat to 225.
4. Place the pork on the grill fat side up when at 225. Spray/baste with Apple Cider Vinegar every hour or so in the beginning.
5. Let it cook over night. In the morning, you may need to add more charcoal. Take the pork off and wrap tightly in foil.
6. Get the BGE back up to 225 and let it cook until the internal temp is 200. This is the “fall apart” temp and it’s critical that you reach it. It will take about 24 hours total.
7. When it reaches 200, take it off the grill and let it rest for about 30 minutes. Pull apart with two big forks. We freeze half and eat half. It is terribly tasty just like that, but I do like to add just a tish of my favorite Savannah Johnny Harris BBQ Sauce.
The second recipe is completely cooked in the crock pot!! It’s perfect to take on vacation or to the beach because it can cook all day without being tended to.
My Hands Down Never Had Better Crock Pot BBQ
- 4 lb. eye of round roast if you’re feeling spendy; 4 lb. piece of pork if you’re not
- 1 tsp salt
- large can tomato sauce
- 12 oz. bottle chili sauce
- 1 chopped sweet onion
- 1/2 cup vinegar
- 1/4 cup brown sugar
- 1/4 cup butter
- 1/4 cup lemon juice
- 2 T Worcestershire sauce
- 1/2 tsp dry mustard
- 1/2 tsp chili powder
- 1/2 tsp paprika
- buns (if you’re not serving in a jar, of course)
- Place roast in crock pot. Sprinkle with salt and add water to cover. Cook on 6 hours.
- In the last hour, stir together tomato sauce and next 10 ingredients in a large saucepan; bring to a boil. Reduce heat to low, and simmer 1 hour, stirring occasionally.
- Shred meat and mix with sauce.
Now, I don’t eat my BBQ with a bun. It’s that good!! So I either pile it on the plate with bread and butter chips, slaw and beans OR I turn it into one of my very favorite things ever… the BBQ Sundae!! You can read all about that HERE.
I’m still in search of the “best ribs ever”…. especially a version to cook on the Big Green Egg or smoker. Send me a link if you have one!!
Happy Summer Sunday!!