Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Whole pork shoulders- first time

I have done a bunch of boston butts but decided to do whole pork shoulders this time.   First thing that got my attention was the butcher left the skin on the bottom.  I decided to cut it off along with most of the fat next to it.  I since have read that you should leave it on.  Maybe slice it into one inch squares.   I am doing 2.  One tonight and one tomorrow night.  The good thing is this first one should give me a good idea of the time frame for the second one.  I think I will try the second with the skin on.   Anyone have an opinion as to which is best? 


Sign In or Register to comment.
Click here for Forum Use Guidelines.