Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Jerked Pork Shoulder

NibbleMeThisNibbleMeThis Posts: 2,277
edited June 2012 in EggHead Forum
I smoked a pork picnic shoulder using the Boston Bay Jerked Pork recipe from the book Smoke & Spice yesterday. 


It has been a while since I cooked a picnic shoulder instead of a pork butt.   I had some temp spikes as you can see.  The first rise was from the opening the Egg to mop.  I don't think I've mopped anything since buying my Egg years ago but the recipe called for it.  The second spike was intentional.  After 90 minutes at 177f internal, I bumped the cooking temp instead of foiling.

I pulled it off at 197f, foiled it and let it rest for two hours.


The results were great.  Flavorful dark bark, nice smoke ring, and juicy pork.


For the sandwiches, I made a grilled pineapple salsa and drizzle it all with a finishing sauce (BBQ sauce spiked with pineapple juice 4:1 ratio).


It was my best pork shoulder of the year.  The jerk flavors were a nice change up from the traditional pulled pork and the Trinidad scorpion chile I used in it really brought some heat.  I also liked using the picnic shoulder for a change. 
Knoxville, TN
Nibble Me This


  • lousubcaplousubcap Posts: 10,078
    Looks great and thanks for the steer-I use Smoke & Spice as one of my main references-but have looked right past that recipe. Not again-
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
  • NibbleMeThisNibbleMeThis Posts: 2,277
    Funny, me too.  I have had that book for years and this is the first time I made that recipe.  I'm glad that I finally made it. 

    I halved the rub recipe they gave and it was plenty for one 9lb picnic.   I also cut the amount of cayenne and added 18th of a tsp of a secret ingredient.....

    Knoxville, TN
    Nibble Me This
  • MrCookingNurseMrCookingNurse Posts: 4,393
    edited June 2012
    What type of grate is that?

    And that looks amazing!


  • KimmykinsKimmykins Posts: 12
    I think I need a new iPad. It seems to have landed in a puddle of saliva.
  • NibbleMeThisNibbleMeThis Posts: 2,277
    MrCookingNurse - it is a Craycort cast iron grate. 

    Kimmykins - Ummm I'll check my drool liability insurance, ha ha.  Thanks.
    Knoxville, TN
    Nibble Me This
Sign In or Register to comment.
Click here for Forum Use Guidelines.