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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Bought a Small Pork Shoulder - now what?

FairalbionFairalbion Posts: 139
edited November -1 in EggHead Forum
My wife bought a 4 1/2 lb pork shoulder arm "picnic portion" from the grocery store. It complete with bone & skin. I'd like to try a smokey low 'n' slow but have experience of this only with beef briskets. Could someone give me some guidance on preparation, rubs, cooking times, meat temperature etc.? Many thanks.


  • Tim MTim M Posts: 2,410
    Fairalbion,[p]Pulled pork is what you do with it and it's like brisket cooking. Take it up to 200° internal slowly and let it cool an hour or two. Then pull off the sections and cut out any fat and fiberous parts. Then shred it up - I use two forks and "pull" it apart. Add Bun, Sauce, and Enjoy.[p]I am doing two boston butts. They are the other half of a shoulder - the picnic is the other part. I remove the skin (personally) but others don't on the picnics. I have mine sitting in Dizzy Dust course rub waiting for the time to go into Mr Cooker. Figure a long cooking time - 15+ hrs for that one. Do it indirect with a drip pan.[p]Ti
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