Smoked Pulled Pork Shoulder – a perfect 185 degrees

Last week I got a new BBQ.  I have been looking at my selection for over 3 years, and finally with some birthday money I purchased the Green Egg.  I have been cooking on it every night since getting it.

Yesterday, I smoked a 9 lbs Pork shoulder.  Really delicious.  After some direction from Bob, store owner of BBQ Outfitters, he gave me the right recipe for success.  It was simple.

Always pull the meat out of the refrigerator 1 hour before putting on BBQ.  While it’s resting, soak Pecan (I have been on a Pecan kick for the last couple years) wood chunks for 30 minutes. Preheat the green egg to 250 degrees,  and add soaked pecan.  Using the indirect heat method, smoke the pork shoulder for 4 hours, then wrap the meat in aluminum foil and continue cooking for 4 more hours.

 After cooking let rest 1 hour and then remove fat and bones. I sautéed some red onions and put it over the pulled pork.  Oh my Gosh!!!!  Heaven.

Faraday’s Kitchen Store has just got in a really cool gadget to help pull the pork-  The Bear Paws for $9.99.  These made it so easy to shred the pork to the perfect consistency, and also are great for moving the meat from the grill to the cutting board and back. 

I also found a very useful website for smoking the pork shoulder, full of great tips and ideas.

http://bbq.about.com/cs/porkpulled/a/aa072697.htm

April 20, 2011 | Categories: Tony

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