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Please help Pork Shoulder

MississippiCoastEggMississippiCoastEgg Posts: 116
edited 9:40AM in EggHead Forum
:huh: :huh:

I wanted to do a ham that had not been pre cooked, my wife came home with a fresh pork shoulder picnic. I had a nice injectable marinade I wanted to try with the ham. I have no idea what to do with this thing....LOL

I have read some older posts and it would seem I have to use it to make pulled pork, but wanted suggestions on what are the different ways to cook this, I love trying something new but need to know cookingtimes and temps. So please tell me your favorites, since I was set on an uncooked ham to try a honey praline marinade in, I am open to anything here but want my family to enjoy it.....

Comments

  • If you have 10 days before you want it follow the home curing instructions up on the dizzy pig site, it makes an incredible ham.

    Doug
  • Little ChefLittle Chef Posts: 4,725
    CoastEgg....They will enjoy it, I am sure, no matter what! But to make a "true ham"(cured and pink...precooked), this will require several days to cure/brine. I am assuming this delay is not what the family is wanting....but something you can plan for a future cook. ;) I am sure you will get much more input in the morning, but I suggest just going for it with what you have (to avoid a long delay).... If you want to cut it more traditionally like a ham, cook to 165-170 internal. To pull, 190-200*. Fact is, it will still be "pork" not "ham"....(and I use those terms loosely) but it will still be excellent. Inject before, during, and baste to finish..... Wish you the best!! Post your results please? We like pics.... :laugh:
  • HossHoss Posts: 14,600
    Do what LC said!!!It will be DE-Lishouis!!!A nice sliced ham! ;)
  • gdenbygdenby Posts: 5,235
    I just started a fire for a 6.5 lb picnic. Use it for pulled pork just like a butt(although you can cure it like a ham.) It can be injected, but because the tissue is less dense than a ham, most of the injection is likely to dribble out.

    If it still has the skin on, you can slash it open criss-cross, or carefully cut it off. Leave as much of the fat on that is under the skin. The picnic I'm about to do had too much fat removed, IMO, so I've basted it with some bacon drippings before putting on the rub.

    I will be doing it on a raised grid, drip pan underneath, with a dome temp around 250. Altho most people report that they take as long as a butt, 1.5 - 2 hrs/lb, most of the picnics I've done always come out faster. I'll be surprised if this one takes 9 hours.

    They make a very tastey PP
  • 2Fategghead2Fategghead Posts: 9,623
    gdenby, Is this the setup you are talking about. I have a platesetter than you said a drip pan than a raised grid. Tim

    000_1246.jpg

    I'm thinking I may look into curing my own ham and then cook it on the egg. Maybe do it now and again for Christmas.
  • This is what I have:

    IMG_0001-3.jpg IMG_0002-1.jpg
  • I love this forum! Thanks for these replies
  • Okay, was planning to cook at 250-275m, that about right? Going ot go ahead and put it on tonight and eat tomorrow....
  • HossHoss Posts: 14,600
    Get ready for the best pulled pork you've ever had. ;)
  • BasscatBasscat Posts: 745
    I've got a 10 pounder rubbed up in the fridge now, and I'm doing the same as you. It's always worked great before :-) Enjoy!
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