pork shoulder

kim

Hi folks!!! I'm new to the egg this summer and I love it. All turns out well but I need some help. I can't seem to find pork shoulders that are not already cured. My question, I just bought a 10.5 pork shoulder picnic ham from the store. It is a Smithfield brand that says "ready to cook", but also says it is cured. Says it needs only 20 minutes per pound to cook. I want to cook it on the egg for pulled pork...maybe I bought the wrong cut? My boston butt turned out great last week with the help of Tim M. ...Thanx. So...do I cook this shoulder picnic to 200 degress lo & slo or what? I love the forum and visit frequently...

BBQfan1

kim,
Your shoulder (probably the full piece, since picnic is not usually as big as 10 lbs+) (see link: http://www.porktimes.org/cuts_shoulder.htm) is already cured and the 20 mins/lb is accurate.
If you want to do 'true' pulled pork, use an uncured shoulder or butt roast (or whole shoulder). Nothing wrong with cured cuts, but they are not the makings of traditional 'pulled pork'. [p]Qfan

kim

BBQfan1,
Thanx you. I could not find an uncured shoulder so I bought this...did do a fresh butt that was good. Guess I'll go lo & slo to about 160 instead of 200.