If you’re looking for your new favorite pulled pork recipe, this is it! Smoked Greek style pulled pork is absolutely AMAZING! It consists of a very simple marinade, and one of the easiest ways to smoke a pork butt, throwing it on the pellet smoker or pellet grill, and letting it cook unwrapped the entire time until done! Think of it as like a Gyro style pulled pork sandwich! Be sure to check out the full recipe for this Greek style pulled pork down below!
-Check out Cookshack smokers: https://www.cookshack.com/residential-smokers-grills.html
-LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): https://www.sucklebusters.com/bbq-rubs-seasonings/ash-kickin-honey-chipotle/
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Full Recipe:
| Ingredients |
-Pork Butt
-1/4 cup chopped oregano
-1 cup chopped parsley
-5-6 cloves of chopped Garlic
-The zest of 1 lemon
-The juice of one lemon
-Olive Oil-Add as needed to get desired consistency per the video
-Salt-to taste
-Pepper-to taste
-Greek Seasoning (optional)
-Cucumbers
-Tomatoes
-Red onion
-Brioche buns
For the Tzatziki sauce, this is the recipe I used, and I highly recommend it! It also has all the ingredients! https://www.loveandlemons.com/tzatziki-sauce/
| Instructions |
Prep:
1. Remove pork butt from packaging, pat dry with a paper towel, and score the fat cap per the video.
2. Season the pork butt with Greek seasoning (optional).
3. Mix all the ingredients together for the marinade, put the pork butt in a 2 gallon ziploc bag, and pour almost all of the marinade in (you’ll want to reserve some for adding to the pulled pork when it’s done).
4. After the pork butt and the marinade is in the bag, be sure to work the marinade all around the pork butt, and refrigerate for a minimum of 2 hours, but overnight is preferred.
| Cooking |
1. Set your smoker temperature for 275Β° F.
2. Put the pork butt on the smoker fat cap up, and cook until tender. This took about 12 hours for me.
3. After the greek style pork butt has finished cooking, put the pork butt into a pan and cover with foil. Let it rest on the counter for 1-2 hours.
4. After the smoked pork has rested, shred the pork butt into pulled pork, seasoning with greek seasoning (optional) and add in the rest of the reserved marinade and toss lightly.
5. At this point it’s time to make the pulled pork sandwich. Start with a toasted brioche bun, add Tzatziki to the bottom bun, top with pulled pork, top with seasoned tomatoes, cucumbers, and red onions, then top with the bun.
6. Eat and enjoy this AMAZING smoked greek style pulled pork! It is just like a pulled pork gyro sandwich and is honestly one of my new favorite recipes!
**Links for everything I use down below**
——The stuff I use:——
-Ash Kickin’ BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
https://www.sucklebusters.com/bbq-rubs-seasonings/ash-kickin-honey-chipotle/
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): https://www.sucklebusters.com/bbq-rubs-seasonings/tailgaters-party-rub/
-Granulated Garlic: https://amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: https://amzn.to/3B7MsYX
-16 mesh black pepper: https://amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
https://www.sucklebusters.com/bbq-rubs-seasonings/honey-bbq-rub/
-Shun Chefs Knife: https://amzn.to/3RN5zB7
-Disposable Cutting Boards: https://amzn.to/2UWLwY8
-Fat Separator: https://amzn.to/3oWRgdG
-Thermoworks Smoke: https://www.thermoworks.com/Smoke?tw=ashkickinbbq
-Thermoworks Thermapen MK4: https://www.thermoworks.com/Thermapen-Mk4?tw=ashkickinbbq
-Cooking Racks: https://amzn.to/3gu68xb
*Some of these links may be affiliate links, these just help support my channel at no extra cost to you*
#greekstylepulledpork #pulledpork #smokedpork #smokedporkbutt #greek #ashkickinbbq #pelletsmoker #pelletgrill #bbqpork #fasteddy
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I will assume scoring would allow the roast to open up a little and that may give you more surface area to char/achieve a better bark possibly and also allow more seasoning to penetrate deeper
AWESOME I made something similar aswell I just did a wrap! https://www.youtube.com/watch?v=6WmHy_nb6I8&t=29s
Sweet baby rays restaurant showed this on IG without a recipe
I do not score my pork butts; I butterfly them for more bark.
Really like your channel. Down to earth this Greek pork recipe looks great π
Definitely on my try list
Last 'porkbutt' I scored ended up having my son and we got married.
Great video, looks delicious, I will try. Instead of marinating whole I am going to cut into chunks so more flavor is absorbed and cook time is reduced.
Dude this looks amazing for non traditional BBQ folks. Way to think out of the box.
How close was it to a gyro flavor?
As a Greek man myselfβ¦.im trying this
Great recipe. I definitely score. It gets more seasoning in and more of the fat renders. You can dry out a pork butt very easily. ππ
Looking pretty dang good. A buddy of mine makes a similar flavor profile on ribs and it is PHENOMENAL! So I am sure this has to be awesome! Good job brother.
I just subscribed. Nice pork product! I am smoking two 9 lb'rs on my offset right now…. You asked about scoring. Yes. I have found that the only alternative is to cut off the fat cap because it doesn't render well and it prevents the rub from hitting the meat. Scoring solves both problems. Also the rendered fat absorbs into the meat and you end up with crispy crackling bits on top that mix well with the pulled meat. Just like yours did so nicely in this video. Thanks again, Scott
Iβm making this right now Darrin and I donβt want to wait for the result! It looks and smells so good!
I can see the value of scoring the fat cap. You can get the marinade in there, plus each little cube turns into a little burnt end. I am going to try this flavor profile for sure. Naan bread or pita would be great to serve it in. And, don't forget the onions.
Interesting that you mentioned onion at the end. When you were making the marinade I was thinking, βI may add some chopped onion to that.β
That was great. That was a huge pork butt. You have leftovers for all summer π
I'm going to try this today on my louisiana grills champion competition smoker. Doing a cook for work. Pulled pork seems to be a big hit. I try to feed the crew every month or so. Decided to try this recipe to change it up a bit. Really enjoy your channel, and the way you present your cooks.
I made this today. Didn't get any pics but it was a big hit. Thanks.
I believe you're the one cooking, so do what you want. Looks good.
Why not use wired/wireless temp probe so youβre not always having to manual temp?
Will definitely do this one! Thanks for sharing!
Perfect timing, Greek Easter is this coming Sunday and nobody else in my house eats lamb. Donβt be afraid to use dried oregano. It is very common in Greek kitchens. The tzatziki recipe is on point, just get as much liquid as possible out of the cukes and yogurt. This will be our feature for Easter dinner. ΞΟ ΟΞ±ΟΞΉΟΟΟ
Loving the fusion cooks.!!
I donβt score because I want the meat protected. Trim only if needed.
I score the fat cap, not the meat… Allows better render. Seasoning to get in between if you decide to you use all the fat when shredding or chopping..
I have cooked scoring the fat cap and not……i can say i have not been able to tell a concernable difference between either
If you can find Cavenders it's a good Greek seasoning I use on a lot of stuff. Just adds a nice zip of flavor on the tastebuds.
Perfect! I Love it π Greetings Bernd
I will definitely be trying that but will probably add a little garlic to the marinade! Awesomeness!! ππ€π
That looks real tasty! I got a few butt's in the freezer, gunna try this one!
Nice cook. Every time you say FEC100 I take a shot.
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Awesome stuff, dude
I score the fat cap, but that's it. I've done both with and without and and scoring it and scoring seems to render the fat down a bit better and help it break up and mix in more when pulling it.
I'm going to make this but instead of using a roll, I'm going to use pita bread like a gyro. I love your recipes! Keep them coming!
When you said you had it on at 830 with no wrap I said "he's not eating til 10" lol. Looks great
I bet this works great on ribs
I always score a pork butt, especially the fat cap. More surface area. Plus it is usually a large piece of meat so being able to get seasoning in the meat is a plus.
Looking good man. Keep it up.
Thanks again brother!
I'm going to try this out as I'm not a fan of traditional pulled pork. I love mediterranean themed food after being stationed over there for a bit and make lamb often. I think I'll try this on my next leg of lamb as well! The only suggestion I have is to put a small amount of balsamic vinegar into that marinade as it'll help tenderize that monster a bit. The vinegar will easily cook off and won't leave behind any off putting flavor. You were following a recipe though and seemed to have nailed it to perfection! For a simple bbq sauce substitute I like using a thick fig/strawberry balsamic glaze reduction sauce that's as thick as honey. Extremely potent and sweet and it's a nice touch on lamb!
Interesting