Pork Recipes

Big Green Egg Recipes

Forty Creek Double Smoked Big Green Egg and Ham


  • 10 lb (5kg) bone-in smoked cooked ham
  • 1 tbs (15ml) canola oil
  • Ham Rub
  • 40 Creek Whisky Mopping Sauce
  • 40 Creek Glaze

Ham Rub:

  • 2 tbs (30 mg) brown sugar
  • 1 tbs (15mg) fresh ground pepper
  • 1 1/2 tsp (7 mg) cinnamon
  • 1 1/2 tsp (7 mg) salt
  • Mix Well and Set aside

40 Creek Whisky Mopping Sauce:

  • 1/2 cup (125ml) Forty Creek Whisky
  • 1/2 cup (125ml) Apple Cider
  • 1 tbs (15ml) Liquid Honey
  • 1 cinnamon stick

Recipe Details:

  1. Combine all of the ingredients in a saucepan. Bring to boil.
  2. Simmer for 10 minutes. Remove cinnamon stick

40 Creek Glaze:

  • 1/2 cup (125ml) Forty Creek Whisky
  • 1/2 cup (125mg) brown sugar
  • 1 tbs (15ml) Dijon mustard
  • 1 tbs (15ml) regular yellow mustard
  • 1 tbs (15ml) liquid Honey

Recipe Details:

  1. Combine all of the ingredients in a saucepan. Bring to boil. Simmer for 10 minutes.
  2. Set up your Big Green Egg with full load of BGE lump charcoal. Spiral a layer of pre-soaked Hickory wood chips and light. Plate Setter legs up with grill mounted on top. Drip pan is optional. Stabilize the Big Green Egg at 275F.
  3. Cross hatch outside of cooked ham with sharp knife.
  4. Massage canola oil into ham.
  5. Sprinkle Ham with rub working it into cross hatch grooves.
  6. Place ham in the Big Green Egg and cook for 1 hour.
  7. After 1 hour, Mop Ham with 40 Creek Whisky Mopping Sauce. Use all the sauce.
  8. Each 1/2 hour thereafter, apply a layer of 40 Creek Glaze.
  9. Cook time is approximately 15 minutes per pound to internal temperature of 160F.
  10. Rest finished Ham covered with tinfoil for 10-15 minutes prior to Carving.

Submitted by Tim Brown

Easy Pork Roast


  • 5 – 6lb Boston butt
  • Your favorite dry seasoning
  • 1 clove garlic, coarsely chopped 

Recipe Details:

  1. With tip of knife, make several shallow slits in roast. Slide piece of garlic into each slit. Sprinkle with dry seasoning.
  2. Place roast on V-rack with drip pan. Cook at 300 degrees Fahrenheit until done.
  3. Use meat thermometer in thickest part of meat to ensure doneness.

Stogies Pork Injection


Stogies Pork Injection:

  • 2 cups apple juice or cider
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 1/4 cup Worcestershire sauce
  • 1/2 corn syrup
  • 1 tbsp of the rub your using on the butt (finely ground)

Recipe Details:

  1. Mix all ingredients together and heat over a low burner until the mixture is dissolved. Place in refrigerator and cool. Do not inject the butt with hot liquid.

The Big Green Egg does a wonderful job with moisture retention, but some competition chefs like to deep inject meets to distribute extra flavor throughout. There are numerous injection recipes available; find one that works best for you and then play with it. We have included Stogies Pork Injection recipe. Injectors are commonly available where household or barbecue items are sold.

Competition Style Pork Butt


  • 1 pork butt, bone in, 6-9 pounds
  • 1 cup of your favourite commercial or homemade dry BBQ rub
  • Apple and Hickory wood chips
  • Optional: Injection Mixture (Stogies Pork Injection under Pork Recipes).

Recipe Details:

  1. Trim the butt of any excess fat. Mix all of the dry ingredients together and apply the mixture to both sides of the meat. Allow to stand at room temperature for 30 minutes before grilling.
  2. Cover the butt evenly with the rub, working in the rub until the butt looks moist. Wrap the butt with cellophane and place back in the refrigerator for four hours.
  3. Load the charcoal in the EGG up to the top of the firebox. Add in the wood chips and stir them into the charcoal.
  4. Set the EGG up for indirect cooking with a plate setter at 230 degrees Fahrenheit. You may want to place a pan on the plate setter to catch drippings.
  5. Cook the butt low and slow, preferably for at least 18 hours. When the butt hits the desired internal temperature of 200 degrees Fahrenheit, pull it off the grill and double wrap it in foil.
  6. Let the butt rest for at least 30 minutes; the meat will be so tender that you will simply pull it apart with your hands.

Yummy Rub for White or Light Meats


  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • 1 tablespoon lemon pepper
  • 1 tablespoon cayenne pepper (try a half first and taste…one may be a bit too hot for some)
  • 1 tablespoon chili powder
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 cup brown sugar
  • 1/2 cup paprika (smoked if you have it)

Recipe Details:

Here is a great rub recipe for ribs, chicken, pork (especially on a shoulder) and all other white or light meats. I have even used this in salads and on fish.

 Just mix all the ingredients together and sprinkle liberally. I usually palm rub it into the meat. The high sugar content really makes a great bark on ribs and shoulders.

Don’t be afraid to experiment either, I have often added cumin, mustard powder etc to it.


Submitted by Alki B

Pork Medallions in Mustard Sauce


  • 2 – 3/4 lb pork tenderloins
  • 3 tbs. vegetable oil
  • 1 tbs coarse grain mustard
  • 1/2 tsp sea salt
  • 1/2 c white wine

Mustard Sauce:

  • 1 3/4 c whipping cream
  • 1/4 c coarse-grain mustard
  • 1/4 tsp salt
  • 1/8 tsp white pepper

Recipe Details:

  1. Combine oil, mustard, salt and pepper, stirring well. Rub mixture over pork. Place pork in plastic bag and refrigerate for 8 hours.
  2. Place tenderloins on 300 degree grill. Cook for 25 minutes or until done, basting every 10 minutes with wine.
  3. While cooking, prepare mustard sauce.
  4. To serve slice into 3/4 inch slices. Spoon mustard sauce over slices.

Mustard Sauce:

  1. Combine all ingredients. Mix well.

Submitted by Brenda A. Marietta GA

Pecan Smoked Pork Tenderloin


  • 3 lbs pork tenderloin (about 3 or 4) trimmed
  • 1/3 cup Fresh Garlic and Herb Paste.

 Fresh Garlic and Herb Paste: 

  • 4 cloves garlic, minced
  • 2 tbsp minced fresh rosemary
  • 2 tbsp olive oil
  • 1 tbsp minced fresh mint
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Recipe Details:

  1. In a small bowl, combine all of the above to a paste consistency.
  2. Rinse pork under cold water and pat dry. Place on a baking sheet and brush with paste. Let stand at room temperature for 30 minutes.
  3. Meanwhile, prepare your BGE by lighting your charcoal. Once the lumps are glowing red spiral a layer of pre-soaked Pecan woodchips on top of the lump.
  4. Place a plate setter (Legs up) on the fire ring, place grill on the plate setter legs.
  5. Stabilize the temperature at 250F.
  6. Place the pork directly on the grill for indirect heat. Smoke at 225-250F for 1 1/2 to 2 1/2 hours until a meat thermometer inserted into the thickest part of the pork registers 160F.
  7. Let rest for 15 minutes before slicing.

Note:The pecan adds a mellow smoke flavour that pairs well with the sweetness the garlic and herb paste gets as it cooks over time.

Submitted by Tim Brown

Dark & Stormy


  • 6 lb (2.7 kg) Pork shoulder roast (Boston butt cut)
  • Apple wood chips


  • 1.5 tbsp (15 ml) brown sugar
  • 1 tsp (7.5 ml) cayenne pepper
  • 1 tbsp (15 ml) freshly ground pepper
  • 1 tbsp (15 ml) garlic salt
  • 1.5 tbsp (22.5 ml) paprika
  • 1 tsp (5 ml) ground cloves

Mop & Glaze:

  • 1 cup (250 ml) Cruzan Black Strap Rum
  • 1 bottle (341 ml) Propeller Ginger Beer
  • half cup (125 ml) dark maple syrup
  • quarter cup (67 ml) fresh lime juice
  • 1 tbsp (15 ml) freshly ground pepper
  • 1 tsp (5 ml) sea salt
  • 1 tsp (5 ml) all spice

Recipe Details:

This recipe is inspired by the stormy weather of the Maritimes, the fresh pork that is available from the Annapolis Valley, and the special relationship that Halifax has had with Boston since the Halifax explosion of 1917. This recipe uses the highball the Dark ‘n Stormy as a base for the mop and glaze that gives the roast a savoury and sweet ginger caramel flavouring.

The pork shoulder (Boston butt cut) is a relatively cheap cut that is beautifully transformed by slow cooking and smoking in the Big Green Egg. The key to this meal is patience.  Cooking this roast will take 12+ hours (depending on size).


  1. Trim excess fat from pork roast.
  2. Tie pork roast tightly into uniform shape. Coat roast with rub mixture at least 2 hours before cooking and allow roast to warm to room temperature.
  3. Combine ingredients for wash.
  4. Preheat BGE to 225 oF (107 oC)  ( plan on 2+ hrs/lb).
  5. Place roast on a rack in a pan and add 1 cup (250 ml) water in bottom of pan (to avoid burning).
  6. Put rubbed roast in the BGE when temperature has stabilized.
  7. Give roast it first bath after and smoke after 30 minutes and mop roast every 30 minutes thereafter making sure not to wash off rub (alternatively, glaze can be injected into the roast for a deeper flavour).
  8. Add soaked wood to fire for smoke at 30 minutes and 1.5 hours.
  9. Remove roast from egg when internal temperature has reached 160oF (70oC)  (approximately 12 hours but use a temperature probe to be sure).
  10. Let roast rest for 20 minutes before serving.

Submitted by Occasion Magazine Contest Winner:  T Davies

Sausage & Cheese Bread Roll


  • 1 pound loaf frozen bread dough, thawed
  • 1 pound breakfast sausage, cooked
  • 8 to 10 oz shredded cheddar cheese
  • 2 eggs
  • 2 tbsp butter

Recipe Details:

  1. Roll dough into a 12 X 15 rectangle. Mix cooked sausage, shredded cheese and eggs. Spread the mixture onto the bread dough.
  2. Roll the dough jelly roll fashion and place in a greased bundt pan. Let the bread rise in warm area for about 1 hour.
  3. Set the EGG up for indirect cooking with a plate setter (legs down) at 375 degrees. Cook with the bundt pan on plate setter until the top is golden brown, about 35 to 45 minutes.
  4. Invert the bundt pan and then brush butter on all sides of the bread.

Submitted by SSN686

Marinated Pork Tenderloin


  • 3 lb. pork tenderloin
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp dry sherry
  • 1 tbsp brown sugar
  • 1 tbsp light cooking oil
  • 1 1/2 tsp honey
  • 1 tsp crushed garlic
  • 1/2 tsp ground cinnamon

Recipe Details:

  1. Mix all ingredients together well.
  2. Pour over pork in a zip-lock bag and marinate in refrigerator overnight.
  3. Bring Egg up to 300 degrees and using plate setter cook indirect for 35 minutes. Baste half way through with remaining marinade.

Submitted by D McGuire

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