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Pork shoulder tough, what did I do wrong

I did my first shoulder this morning. I cut my 7.5lb pork shoulder in "half". Cooked indirect at 325 until each half was approx 170 IT, about 3 hours. FTC for 2 hours and it's tough to pull....

What did I do wrong?





  • minniemohminniemoh Posts: 1,191
    Pork shoulder is best cooked to 195-200 internal. It won't rise in temp enough when you FTC if you pulled it at 170. I bet it will still taste good though.
    L x2, M, S, and Mini. She says I have enough now....
    eggAddict from MN!
  • GrannyX4GrannyX4 Posts: 1,428
    Pulled pork needs to be cook to an internal temp of between 195 to about 205 depending on the piece of meat.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • Carolina QCarolina Q Posts: 7,791
    Should be great sliced pork though. Hope you enjoyed it!! 

    Most do shoulders or butts at 250° dome temp, indirect to 195-200°. 1.5-2 hours per pound (weight of one piece, not total weight). Others turbo cook it. Higher temp, foiled at some point. I don't remember the details as I've never done it. A search should turn up something.
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • Yeah, I was turboing it. I swore I read guy were pulling at @ 165 and letting it rise. I appreciate the feedback. The good new is I have two more in the freezer. This on was just done to freeze and make tacos, chili, ect with so the extra summer will probably help.

    As usual, even a bad cook tastes great off the BGE.



  • henapplehenapple Posts: 13,527
    Foil it around 160 and cook till tender. 200/205
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • CookinbobCookinbob Posts: 1,439
    I did a 10 lb one today. Semi-turbo @325 grate per Maverick. 6-1/2 hours to 200, then FTC for a couple of hours. Fall apart tender and moist, great bark too.  
    IMG_1619.jpg 329.7K
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • jfarleyjfarley Posts: 145
    Have not used the foil turbo technique to speed the cook. The beauty of the Egg is the ability to maintain a low temp (220 degrees) for hours (15-20?) on one load of fuel. Forget the foil and let the roast cook for the 12 - 14 hours required. 
    LBGE - July 2012
    Valencia, CA
  • Cook to 205.
    XL   Walled Lake, MI

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