Smoked pork shoulder is a classic barbecue dish that is loved by many. The combination of tender meat, smoky flavors, and a touch of spice creates a mouthwatering experience that is hard to resist. One popular method for smoking pork shoulder is using the Big Green Egg, a versatile ceramic cooker that allows for precise temperature control and excellent heat retention.
Preparing the Pork Shoulder
To begin, you will need a pork shoulder weighing around 8 kg. Remove the meat from the refrigerator and let it come to room temperature. This will ensure even cooking throughout the meat.
Next, prepare a spice rub using ¼ cup of brown sugar, ¼ cup of paprika, 2 tablespoons of coarse kosher salt, 1 tablespoon each of garlic salt and black pepper, and 1 tablespoon of Piment d'Espelette or cayenne pepper. Rub the pork shoulder with a little canola oil and generously coat it with the spice blend. Allow the meat to sit for 45 minutes to absorb the flavors.
Setting up the Big Green Egg
Set up your Big Green Egg for indirect cooking at a temperature of 135°C/275°F. Soak wood chips, such as bourbon barrel, cherry, or hickory, in water for at least an hour. Wrap the soaked chips in a double layer of heavy-duty aluminum foil and place them on the coals. The wood chips will add a smoky flavor to the meat as it cooks.
Cooking the Pork Shoulder
Place the seasoned pork shoulder on the Big Green Egg and close the lid. Maintain a steady temperature of around 121°C/250°F for a slow and low cooking process. This will ensure that the meat becomes tender and flavorful.
Cook the pork shoulder until the internal temperature reaches 74°C/165°F. This should take approximately 5 hours. Once it reaches this temperature, remove the meat from the Big Green Egg and wrap it in a double layer of foil. Return it to the cooker and continue cooking until it reaches your desired doneness.
For sliced pork, cook until the internal temperature reaches 82°C/180°F. If you prefer pulled pork, cook until the internal temperature reaches 88°C/190°F. This additional cooking time will take around 2 to 3 hours.
Resting and Serving
Once the pork shoulder is cooked to perfection, remove it from the Big Green Egg and let it rest on a cutting board with a moat or drip groove for 20 to 30 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a juicy and tender final product.
After the resting period, it's time to carve or shred the pork shoulder. You can use a chef's knife for slicing or a pair of meat claws or shredders for pulling the meat apart. Discard any excess fat and bones.
Place the chopped or shredded pork shoulder in a bowl and add your favorite barbecue sauce to taste. Mix well to coat the meat evenly and adjust the seasoning with salt and pepper if needed.
Now you're ready to enjoy the delicious smoked pork shoulder from the Big Green Egg. The meat will be tender, flavorful, and have a beautiful pink smoke ring. This dish is perfect for gatherings, backyard parties, or any occasion where you want to impress your guests with your barbecue skills.
Mama's Barbecue Sauce Recipe
If you're looking for a delicious barbecue sauce to accompany your smoked pork shoulder, try Mama's Barbecue Sauce. Here's how to make it:
- 1 stick unsalted butter
- 1 sweet onion, very finely chopped
- 2½ cups ketchup
- 2 cups apple cider vinegar
- ½ cup Worcestershire sauce
- ¼ cup Dijon mustard
- 2 tablespoons firmly packed brown sugar
- Juice of 2 lemons
- 2 tablespoons freshly ground black pepper
Heat the butter in a medium saucepan over medium heat.
Add the finely chopped onions and simmer until soft and melted, usually taking around 5 to 7 minutes.
Add the ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, brown sugar, lemon juice, and black pepper to the saucepan.
Bring the mixture to a boil, then reduce the heat to simmer.
Cook until the flavors have smoothed and mellowed, typically around 10 minutes.
Store the sauce in an airtight container in the refrigerator until ready to use.
Frequently Asked Questions
Q: What is the ideal temperature for cooking pork shoulder on the Big Green Egg?
A: The ideal temperature for cooking pork shoulder on the Big Green Egg is around 135°C/275°F for a slow and low cooking process.
Q: How long does it take to smoke a pork shoulder on the Big Green Egg?
A: Smoking a pork shoulder on the Big Green Egg typically takes around 5 to 8 hours, depending on the size of the meat and the desired doneness.
Q: Can I use different wood chips for smoking?
A: Yes, you can use different wood chips such as bourbon barrel, cherry, or hickory for smoking. However, it is recommended to stay away from mesquite as it can overpower the flavor of the pork.
Q: Can I use the same recipe for smoking a boneless pork shoulder?
A: Yes, you can use the same recipe for smoking a boneless pork shoulder. However, the cooking time may vary slightly depending on the size and thickness of the meat.
Now that you have all the information you need, it's time to fire up your Big Green Egg and start smoking a delicious pork shoulder. Enjoy the process, experiment with different flavors, and savor the incredible taste of homemade smoked barbecue!
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