Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Is your Big Green Egg still cooking even though it’s cold out? We hope so! We love the opportunity to cook heartier meals on the EGG during the winter. Some recipes you definitely want to try are Double Smoked Potatoes, BBQ Chicken Soup, Monte Cristo Sandwich and Breakfast Quiche. These are sure to keep your stomach warm & full! We can’t wait to see what winter-inspired dishes you cook!

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Finish temps for SLICED boneless pork shoulder

schweikherschweikher Posts: 12
edited August 2012 in EggHead Forum
I picked up a 4 lb boneless pork shoulder and would like to SLICE the pork instead of the traditional pull. Im assuming the cooking temps remain the same but what about the finishing temp?


  • TjcoleyTjcoley Posts: 3,453
    You are ok slicing at 160 - 165. Totally different consistency than 195 degree pulled.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • I'd slice at the 170-175 range to ensure I'm beyond the stall so that fat and collagen has rendered down some. 
  • stikestike Posts: 15,597
    smoothsmoke, that's the middle of the stall.  if you wait for it to complete the stall, it will fall apart. 

    ed egli avea del cul fatto trombetta -Dante
  • Is it even worth slicing a shoulder? Probably should have just got with a pork tenderloin instead.
  • stikestike Posts: 15,597
    apples to oranges
    ed egli avea del cul fatto trombetta -Dante
  • BozzyBozzy Posts: 27
    My father, who introduced me to the Big Green Egg (even bought me mine for Christmas), and I disagree on pork butts. He is a sliced pork guy and I am a pulled pork guy. His pork is good. Mine is better. Likewise, he doesn't dislike mine and is sure to eat plenty when I serve pulled pork BBQ. He cooks his butts at around 300 DT to an internal temp of 170 and lets them rest on a cutting board (not in a picnic cooler, faster cooling) for 30 minutes before slicing. It slices like a pork roast, is white (with a very slight tent of pink), and if sliced thin makes great sliced pork sandwiches. It also chops nicely and can be substituted for ham in many an appetizer or some protein for a salad.
Sign In or Register to comment.