Pulled Pork Sliders are easy in the Big Green Egg. As a new Egg-Head, and previously a dedicated gas grill guy, I am eager to try everything on it. Once you see how easy it is to achieve excellent results you will wonder why anyone would cook on anything else!

You need to go low-and-slow for this recipe. Figure about 4-6 hours at 275 degrees for a 4-6 pound pork roast, or about an hour per pound. I did a 6 1/2 pound boneless pork shoulder in 6 hours.

Simplicity is the key here. Do not overthink this!

For seasoning I suggest using Hawaiian red salt for a more authentic look and taste. I bought mine at  the local grocery in the cheese area. It was not expensive. Liberally salt the roast on all sides. No other seasonings are necessary. Let your sauce or toppings provide the additional flavors.

This next part may seem a little strange, but trust me it works perfectly!

Take banana leaves or parchment paper and fully wrap the pork. Tie it up with twine. Next take plastic wrap and wrap it up tight. Do not skimp on the plastic wrap…use lots! Next wrap heavily in aluminum foil. You are now done with the prep work. Easy, right?

Get your Egg going as usual with the ConvEggtor, being careful to not get it too hot. Once you are at 275-300 degrees place the roast on the grate and you are cooking! Check the temp every 30-45 minutes and adjust as necessary for proper temp.

Once done, let the roast rest while wrapped for 30 minutes. This is an important step, and should not be skipped. This allows for the juices to redistribute throughout the pork  and makes for a better product. Place the wrapped roast in a large dish and start unwrapping. Take pictures as you will want to make your friends jealous! Keep the juices to pour back over the pork after you shred it.

Shred the pork with meat claws or two forks. Top with your favorite ingredient and use Hawaiian sweet rolls. We topped ours with Pineapple Sweet Relish:

One whole pineapple, grilled and diced
One jalapeño, seeds out, diced
Juice of one lime
One bunch of cilantro chopped
One red onion, diced
One pinch of red pepper flakes
Salt and pepper to taste

Now wasn’t that easy? Enjoy!

Randy Lockard