I love to cook with pork in many ways. As part of the NC Pork Council blogger network I was excited to learn our October challenge involved a pork shoulder. The beauty of the shoulder is it’s perfect for a smoker, crock pot, dutch oven or braising pan.
I took the shoulder and rubbed it all over with the Memphis BBQ Rub from the Savory Spice Shop, in Lafayette Village, Raleigh. Once rubbed, I wrapped it tightly in plastic wrap and let it sit in the fridge over night.
Come morning, I took the pork out of the fridge and let it sit for 30 minutes while my husband got our Big Green Egg ready. We use both hickory and cherry wood chips for a sweet smoke finish. Any wood is good for smoking except mesquite. I find it far to smoky with kind of burnt flavor, but that’s just my opinion =)
We aim to get the temperature on the egg up to 225 degrees then set the pork on the grill for 8-12 hours depending on the size of the shoulder. After we’re confident we’ve reached a temperature that will remain throughout the day, we walk away and don’t look back.
The little green cap you see on the ground sits on top of the egg and is what you use to help get the egg to the temperature you want. It has a small opening that you open and close to raise to raise or lower the temperature. It’s pretty nifty.
One of the great things about cooking a pork shoulder in a smoker, crock pot or braising pan, is the finished product translates in to multiple meals. Once shredded you can make tacos, pork sandwiches, pork plate, enchiladas and so much more. What would you make?
Happy Eating, oink oink! =)