Cooking Pork Shoulder

What's Handle? · May 2010

I have a 8 pound boneless pork shoulder which I didnt get a chance to cook this weekend. I am thinking of possibly cutting off a pound or two and smoking it in the evening after work. Will this cause the pork to come out different as opposed to cooking it as a whole? Any specific way I should cut the meat? Thanks for the suggestions.

FearlessGrill · May 2010

I haven't tried doing something like that, but I suspect that it would dry out pretty badly if you tried doing a low and slow cook of a 2lb piece to 195 internal.

Instead, I suggest doing the whole thing. You can always find a use for leftover pulled pork. Your 8lb shoulder will take approx. 16 hours to cook. If you put it on the Egg when you get home from work at say at 8pm, cook at 250 dome until it hits 195 internal, you can pull it out the next morning before you leave for work, pull and refrigerate the pork, and use it for whatever you want over the next couple of days. Alternatively, if someone will be home, or if you can put your Egg someplace where it won't be a fire hazard, start it before you leave for work, and pull the pork off when it's done that evening.

Good luck,

-John

Jai-Bo · May 2010

I cooked 2 ---4 lb shoulders from a pig we had slaughtered this past week. I cooked it between 200-210 fer 6 hours, then sliced it and diced it. It actually could have stayed on the egg about 2-3 hours longer to fall apart but it was purty dern good.... I also injected it w/ Mojo....

Jai-Bo · May 2010

Sorry fer the double post???

Egghead-Sooner · May 2010

I would say if it its a bone in pork shoulder it may take up to 16 hours but seeing as its boneless this cuts down the cooking time significantly. I would put it on in the morning before work and it should probably be finished when you get home. Pork is very forgiving and hard to mess up (thats why I do it so often!) And you can use the leftovers for tons of things like bar b q chili or bbq pizza.

Cooking Pork Shoulder

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