Are you ready to experience pork shoulder perfection? This Big Green Egg pork shoulder recipe delivers unbelievably tender, juicy, and flavorful meat that practically melts in your mouth. Forget dry, tough pork – this method guarantees a show-stopping dish perfect for a weekend feast, a casual weeknight dinner, or even a crowd-pleasing party. Get ready to impress your family and friends with this easy yet incredibly rewarding recipe. This is one of those best recipes that's surprisingly simple for how delicious it is.
Ingredients:
- 8-10 pound bone-in pork shoulder (butt roast)
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for a little heat)
- 1 cup apple cider vinegar
- 1 cup chicken broth
- 1 large onion, roughly chopped
- 2 cloves garlic, minced
Equipment:
- Big Green Egg smoker
- Meat thermometer
- Aluminum foil
- Butcher paper (optional, but recommended)
Instructions:
Preparing the Pork Shoulder:
- Pat the pork shoulder dry with paper towels. This helps the rub adhere better.
- In a small bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using).
- Generously rub the spice mixture all over the pork shoulder, ensuring it's evenly coated.
Smoking the Pork Shoulder:
- Preheat your Big Green Egg to 250°F (121°C) using lump charcoal and maintaining a consistent temperature is key for this recipe.
- Place the pork shoulder on the grill grate.
- Add the chopped onion and minced garlic around the pork shoulder. This will infuse extra flavor into the cooking juices.
- Pour the apple cider vinegar and chicken broth into a disposable aluminum pan and place it beside the pork shoulder. This helps to maintain moisture and adds depth of flavor.
- Smoke for approximately 6-8 hours, or until the internal temperature reaches 195-200°F (91-93°C). Use a reliable meat thermometer to check the temperature in the thickest part of the shoulder.
Wrapping the Pork Shoulder:
- Once the pork shoulder reaches an internal temperature of 165°F (74°C), you can wrap it in butcher paper. This step helps to accelerate the cooking process and promotes even more tender meat. (Alternatively, you can use heavy-duty aluminum foil).
- Continue smoking until it reaches 195-200°F (91-93°C).
Resting and Shredding:
- Remove the pork shoulder from the Big Green Egg and let it rest for at least 1 hour. This allows the juices to redistribute, resulting in incredibly moist and tender meat.
- Once rested, shred the pork shoulder using two forks. The meat should practically fall apart.
Serving Suggestions:
Serve your delicious pulled pork on buns with your favorite coleslaw, BBQ sauce, or even just a simple sprinkle of salt and pepper. This is a versatile dish that pairs well with various sides.
Tips for Big Green Egg Pork Shoulder Success:
- Maintain consistent temperature: The Big Green Egg's ability to maintain a stable temperature is crucial for even cooking. Use a reliable thermometer to monitor the temperature throughout the process.
- Don't rush the process: Low and slow cooking is key to achieving that melt-in-your-mouth texture.
- Use a meat thermometer: This is the most accurate way to ensure the pork shoulder is cooked to perfection. Don't rely on time alone.
- Experiment with flavors: Feel free to adjust the spices to your liking. You can add other herbs and spices to create your signature rub.
Variations:
- Citrus Infusion: Add orange or lemon slices to the pan with the apple cider vinegar and chicken broth for a brighter, citrusy flavor.
- Spicy Kick: Increase the cayenne pepper or add a few dashes of your favorite hot sauce for a spicier pulled pork.
- Sweet and Savory: Add a cup of brown sugar or maple syrup to the rub for a sweet and savory twist.
Nutritional Information (per serving, approximate):
This will vary depending on serving size and ingredients used, but a general estimate for a 4-serving recipe is:
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 10-20g
Enjoy your incredibly delicious and tender Big Green Egg pork shoulder! This easy recipe is sure to become a new family favorite for its delicious flavor and satisfying results. This makes a fantastic healthy meal that's perfect for busy weeknights or special occasions. Remember to adjust cooking time depending on the size of your pork shoulder, always relying on the internal temperature rather than just time.