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Pulled Pork Shoulder

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Eoin
Eoin Posts: 4,304
Doing pulled pork for the first time on the Egg today.  It's a small joint, about 3 lbs, boned and rolled.  Got the Egg stabilised at around 275 F and put it in at 11 in the morning.  The temperature rise slowed at about 165 F and stalled for a while in the low 170s.  We had a chicken to do as well, about 5 lbs, so at 2:30 the chicken went in next to the Pork and then at 4:30 (after 5.5 hours) the pork went into foil and I opened the vents a bit to finish off the chicken.

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