What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 big green egg pork shoulder recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Big Green Egg Pork Shoulder Recipe
Low & Slow Pork Shoulder
BGE Pork Shoulder (pulled pork)
Bobby’s Boston Butt on the Big Green Egg
How to Grill Pork Shoulder
Smoked Pork Butt
Lechon Asado on the Big Green Egg
Pulled pork sandwich
Flaming Rooster Pork Butt (Pork Shoulder) Recipe
Overnight Smoked Pulled Pork Butt on the Big Green Egg
Big Green Egg North Carolina Pulled Pork
Smoked Pork Butt on the Big Green Egg
Big Time BBQ Dry Rub
Sticky-Sweet Grilled Pork Shoulder with Hoisin and Molasses Recipe
Pulled Pork Dry Rub and Smoked on the Big Green Egg
Grilled Pork Shoulder with a Sticky-Sweet Glaze
Smoked Pork Shoulder
Smoked Pork Shoulder
How long does it take to cook a pork shoulder on the Big Green Egg?
Rub the butt all over with the oil and season the butt liberally on all the meaty surfaces with the Big Green Egg Savory Pecan Seasoning. Place the butt on the EGG fat side down. Cook for about 8 hours until it reaches an internal temperature of 170°.
How long does it take to smoke a pork shoulder at 225?
How long does it take to smoke a pork shoulder at 250?
The cook time for a 4-pound pork shoulder smoking at 250 degrees is around 90 minutes per pound, but it is important to frequently monitor the internal temperature.
How long do you cook a 10 lb pork shoulder at 250 degrees?
At 250 degrees, boneless pork shoulder should cook at a rate of about 90 to 95 minutes per pound. To put it in practical terms, this means that a 10-pound cut of pork shoulder will be done in around 15 to 16 hours.
What temp is pulled pork done green EGG?
Is pork butt the same as pork shoulder?
Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. But the cuts are different enough that we generally prefer pork butt.
Should I wrap my pork shoulder?
Wrapping in Foil
Meat will generally be juicier and more tender. However, do not overcook. Meats like brisket and pork shoulder are best when taken to an internal temp of 203 degrees. Meat will cook faster and power more easily through the stall (see above).
Why is my smoked pork shoulder tough?
If you don’t cook the connective tissue properly, it will be tough and rubbery. The connective tissue has to break down and literally melt away in the meat. This takes time. but when it’s done, the meat should fall apart by itself.
Can you overcook pulled pork?
Can you overcook the pork? It’s hard to overcook the well-marbled and fatty shoulder cut. However, it can become mushy due to the acids in the sauce if the cooking continues too long beyond the recommended cook times. Make sure to keep an eye on the pork and take a bite for the best gauge of doneness.
Should I wrap pork shoulder in foil when smoking?
Wrap in foil: At the 5-hour mark the internal temp should be in the 160 range. Wrap in aluminum foil to keep the meat from getting too much smoke and to catch the moisture being released during the cooking process.
Do you cook pork shoulder fat side up or down?
The answer is simple: Always position the meat with the fat side facing up. Here’s why. When the fat is facing up, it will act as a natural basting liquid for the pork as it renders out. While the fat doesn’t penetrate too deeply beneath the surface of the meat, it still helps it retain a high degree of moisture.
How do you keep a pork shoulder moist when smoking?
There are at least a dozen methods you can use to prevent your meat from drying out during the smoking process:
- Choose your cut of meat wisely.
- Season with salt.
- Wrap meat in aluminum foil.
- Monitor smoking temperature.
- Baste or spray your meat.
- Avoid using too much smoke.
- Use a bowl or tray of water.
- Keep the lid closed.