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Pork Shoulder

Trying my first pork shoulder for pulled pork. Nine pounds, bone in. I figure approx 20 hours between 200 - 220 degrees. Am I in the ballpark?[p]I'm a lurker, but you all provide superb information in a pleasant community. Congratulations![p]Fair Winds,


  • cvsusn,
    Join the 'club' Carl! My first time for pulled pork too. I've got a 7 pounder on I started at 6:35 last night.
    This is great! I wish I'd joined in sooner![p]Dr. Chicken

  • JJJJ Posts: 951
    Pulled pork is the easiest thing you can do on the EGG. No trick to it. Low and Slo. Use the temps you posted stick in the polder sit back and wait 190-200* internal temp. No polder after about 18 hrs try to shred it with 2 forks if it starts to pull aprt easily, its done.

  • SpinSpin Posts: 1,375
    cvsusn,[p]A hearty welcome to the forum. 20-22 hours is a reasonable timeframe for the cook. Keep us informed on how it goes and remember, we're here to help.[p]Spin
  • Char-WoodyChar-Woody Posts: 2,642

    I will agree with all the others..but will toss in a 21 hours and 45 minute time frame. (I do that for grins, not accuracy)[p]That is if your doing it at 220 -240 degrees dome temp. When you hit the temp level of 170 or so degrees and it just hangs there you can pump up the dome to 290 - 300 to help move it along. Or let it rumble on its own..It will take off again in a few hours and start its final approach to a perfect BB landing.
    No matter what method you you it will always improve to the perfect Boston Butt. Some time try a Walkerwood Jerk (gingerly) for a real bite to it. A million different Boston Butt recipes are available and all worth trying once...Chowser and Cheers..C~W[p]

  • Tim MTim M Posts: 2,410
    The 200 deg dome temp might be a little low - don't worry about holding rock solid temps - it matters not a bit if your temps vary 50-100 on pulled pork. Its very easy and forgiving. Try to hold it at 250.[p]Your nine pounder will go more than 20 hours - the Egg has gone 24 hours for me once but it was really packed with lump. If the fire goes out or you need to add more fuel, you can wrap the butt in foil and finish it when you add the fuel and get the fire going again. Go for a 200 internal temp - the foil will speed it up quite a bit. You can also use the foil wrap if you need to finish about 1 hour faster too but avoid the foil if possible for better results.[p]Have fun[p]Tim

  • cvsusn,[p]Yeah that would be about right.
    Hell anyone with the name of Carl Can't be all bad. B^)[p]
    Elder Ward (Carl)

  • Nature BoyNature Boy Posts: 8,421
    Sounds like my expert friends have filled you in nicely.
    Welcome to the posting world. Feel free to come back and visit often. Share your experiences and enjoy the fact that your questions will all be answered with enthusiasm!! And try and make it to the DC eggfest if you can. I have a strong feeling that it will be a blast.[p]I just got done cooking an 8 pound/bone in butt. Even with the fire going out for the first time ever, it was done in 22 hours. 2.75 to 3 hours a pound seems to be a good estimate in the 225-250 dome temp range. Happy pulling!!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Thanks all. Appreicate it. Been going now for a couple of hours using Elder's fire method. No sweat knowing Carl#1's secret. Watch out, Carl#2's got the conn![p]Fair Winds,

  • cvsusn,[p]Aye aye Skipper. We will just pipe you aboard Sir! With your permission of course. %^))))[p]Elder Ward
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