Gregg’s Famous Pulled Pork ‘N Slaw Recipe
Ingredients
For the Pulled Pork:
1 bone-in pork shoulder (8-10 lbs)
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon sea salt
1 tablespoon black pepper
1 tablespoon ground yellow mustard
For the Coleslaw:
1 small head of green cabbage, finely shredded
1 small head of purple cabbage, finely shredded
2 large carrots, peeled and grated
1 red onion
1 green onion
1 jalapeño
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
1 teaspoon celery seeds (optional)
A pinch of sugar
Hot Sauce
Instructions
1. Prep the Big Green Egg:
Set up your Big Green Egg for indirect cooking and preheat it to 225°F.
2. Prep the Pork:
In a small bowl, mix the apple cider vinegar, brown sugar, paprika, garlic powder, sea salt, black pepper, and ground yellow mustard.
Generously coat the pork shoulder with the spice rub, making sure to cover all sides.
3. Cook the Pork:
Place the pork shoulder on the Big Green Egg, fat side up. Close the lid and maintain a steady temperature of 225°F.
Smoke the pork for 8-10 hours, or until the internal temperature reaches 195-205°F and the meat is tender enough to pull apart easily.
During the last few hours, spritz the pork occasionally with apple cider vinegar to keep it moist.
4. Make the Coleslaw:
While the pork is cooking, prepare the coleslaw. In a large bowl, combine the green and purple cabbage with the grated carrots, red onion, green onion, and jalapeño.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, pepper, and celery seeds (if using). Pour the dressing over the cabbage mixture and toss to coat evenly.
Cover and refrigerate for at least an hour to let the flavors meld.
5. Pull the Pork:
Once the pork is done, remove it from the Big Green Egg and let it rest for 20-30 minutes.
Using two forks or your hands (with gloves), shred the pork into bite-sized pieces, discarding any excess fat.
Toss the pulled pork with some of the cooking juices for extra flavor and moisture.
6. Serve and Enjoy:
Serve Gregg’s famous pulled pork on buns with a generous helping of coleslaw on top or on the side.
Pair with your favorite BBQ sauce and enjoy the fruits of your patience!
