Big Green Egg Pork Shoulder Recipe
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The pan holding the meat goes on the rack in the Big Green Egg.
Big green egg pork shoulder recipe. Insert the meat thermometer into the meat. 1 XL 2 Larges 1 Small egg 1 MiniMax and 1 Mini. Combine the sugar paprika salt garlic salt black pepper and Piment dEspelette.
Inject the pork shoulder in a grid pattern with the homemade pork confit 12 hours prior to cooking. End-to-end video on smoking a pork butt on the Big Green Egg. This recipe can be used when smoking grilling in the oven or crockpot and slow cooker.
Set the EGG for indirect cooking with the convEGGtor at 250F121C. Trim any loose fat from the butt but leave the heavy fat cap on. Use it on a shoulder for pulled pork great for ribs or pork chops.
The process for pulled pork on your Big Green Egg is straightforward. Attach the Egg thermometer to the rack. Bbqfit on Instagram and HoustonEgger on the Egghead Forum.
Leave at room temperature for 45 minutes. Rub the meat with the oil and then sprinkle liberally with the seasonings. The temperature will drop when you put the Pork Shoulders on and should return to the 225 degrees you previous had it set at.
This should take 8 to 10 hours. Let rub melt in for 20 minutes or more while you prepare EGG. Place the butt on the EGG fat side down.
Right now lets get to cooking this butt from the shoulder of the pig. By now The Big Green Egg should be cruising along right around 225 degrees. Stabilize the Dome temperature to 225 250F and put the pork shoulder on the Egg fat side down.
Bastrop TX backyard BBQer constantly trying new recipes and learning new things. Simply add the Pork Shoulder and insert your probes. Set the EGG for indirect cooking with the convEGGtor at 275F135C.
Leave fat cap on one side. Smoked Pork Picnic Shoulder for Pulled Pork For more barbecue and grilling recipes visit. Rub the meat with oil and rub liberally with the spice blend.
This should take approximately 15 hr per pound. Cook for about 8 hours until it reaches an internal temperature of 170. Adjust the temperature of the Egg to 225 F to 250 F.
Insert the meat thermometer into the meat. Method Pat the shoulder dry of any moisture Mix the dry rub ingredients together in a bowl and add to the meat thoroughly rubbing into the surface with your fin Low and Slow Pork Shoulder - EGG Mode My Account. Remove the meat from the refrigerator.
Lets take this one step at a time. The Big Green Egg makes sticky-sweet pork shoulder perfectly but you can also make this recipe without one. Wrap the shoulder in aluminum foil add a half cup of liquid and return it to the grill.
Place the pork shoulder on the grid fat side down to protect the meat. Trim excess fat and silver skin. Proud owner of 6 Big Green Eggs since 2007.
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. Again it will take about 90 minutes per pound. This dry rub is perfect for all kinds of pork.
Hardware youll need in addition to your Egg meat and. You dont need a Big Green Egg to make this pork but it does make all the cooking. 30 minutes prior to cooking coat the shoulder in oil or mustard so that the rub sticks.
Shake a light layer of coarse salt onto all sides of the pork butt. Once the pork is on the Egg close the Dome and smoke it until your digital thermometer reads at 200F. Put the butt in the EGG and cook until the internal temperature is 195F91C.
Cover generously with Dizzy Pig Seasoning and press in with hands to adhere. The risk is that the pork might get a bit dry but I have not noticed any problem doing that especially on the Big Green Egg. Inject the pork shoulder with the marinade.
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