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Bought a Small Pork Shoulder - now what?

Fairalbion
Fairalbion Posts: 141
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.
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Andrew (BGE owner since 2002)
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  • Tim M
    Tim 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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