The Big Green Egg is a favorite tool of backyard chefs. It’s been used to make everything from burgers, ribs and even chicken salads. But the appliance has long offered more than just cooking food with its non-stick surface that resists sticking or burning while allowing moisture to escape at ideal levels. Nowadays there are plenty of new ways you can use your Big Green Egg, including adding vegetables like cucumbers, peppers and tomatoes on top as well as wood chips for smokey flavors indoors!
The “smoke picnic shoulder on big green egg” is a recipe that has been passed down from generation to generation. It’s the perfect dish for your next backyard barbecue, or even a tailgate party.
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If done right, Dizzy Pig’s Pulled Pork Shoulder on the Big Green Egg with Raging River Rub will be the talk of the party.
With a low heat level and tastes of maple sugar, black and green peppercorns, and an assortment of delectable herbs, Dizzy Pig says it’s great as a rub on pork, salmon, and poultry.
On The Big Green Egg, how long and at what temperature should I cook my pork shoulder?
Cooking time for a Pork Shoulder or Boston Butt is around 90 minutes per pound. We cooked a 3 pound and a 3.5 pound piece of beef at the same time for this recipe. If you’re seeking to do the same, this has no effect on the cook’s time period.
This specific cook took 5 hours and 10 minutes to reach our goal temperature of 195 degrees, which is quite accurate. This Pork Shoulder should be cooked at 225-250 degrees for a long time.
You may pluck it, wrap it, and put it in a cooler to rest at 195 degrees. Plan on doing this for at least an hour and up to four hours. While the pork rests, you may cook the remainder of your sides.
How to Prepare Pulled Pork with Raging River on the Big Green Egg
To get a 225°F cooking temperature, use the BGE Daisy Wheel setting.
To get a 225°F cooking temperature, use the BGE Draft Door setting.
The Big Green Egg is set to just where we want it (ignore the 71 degrees as that is just the outside temperature due to the probes not being inserted yet).
Place the place setter in the huge green egg with the feet facing up. I also propose using a pizza plate as a drip tray below the grate.
Although putting water in the drip tray is optional, it is recommended to keep the Pork Shoulder moist.
Ingredients for Pulled Pork Shoulder on the Big Green Egg
- Boston Butt or Pork Shoulder Blade
- Mustard, Yellow
- Dizzy Pig’s Raging River
- Barbecue Sauce (we enjoy Sweet Baby Rays or Famous Dave’s, but are looking for a homemade sauce right now)
- Tin Foil
How to Prepare Raging River Pork Shoulder for the BGE
Pork Shoulders with an excellent trim job were acquired. You can remove a thick layer of fat if you have one. This will result in a more pleasing and editable bark in the end.
Start out by rubbing Mustard, Yellow all over the Pork Shoulder. Don’t worry as you wont taste this. It is simply used to help the spices adhere to the Pork Shoulder.
Liberally rub Dizzy Pig’s Raging River on the Pork Shoulders. Other rubs will work too but I highly recommend trying Raging River if you haven’t before.
Repeat the procedure with the Pork Shoulder. Make careful to cover all crevices, tops, sides, and bottoms.
For the finest taste, start this procedure up to 8 hours before cooking. Just let them rest for 30 minutes before placing them on the grill.
This will enable the temperature of the meat to balance out, resulting in a more uniform cook.
On the Big Green Egg, how do you cook pork shoulder?
The Big Green Egg should be hovering about 225 degrees at this point. Simply place the Pork Shoulder on top of the probes.
It will take roughly 90 minutes per pound once again. When you add the Pork Shoulders, the temperature will reduce and should return to the 225 degrees you specified earlier.
You may now go about your business while keeping an eye on the temperature. Keep the temperature about 225 degrees for a wonderful Pull Pork Shoulder.
There’s a good chance you’ll notice the temperature has stopped increasing and has remained constant. The “stall” is a perfectly common occurrence. Simply ride it out.
It’s time to wrap the pork shoulder when it reaches 160-165 degrees. The bark has hardened at this temperature, preventing any extra smoke flavor from entering.
So now is a good time to wrap the Pork Shoulder to help keep it moist. Wrap them twice in tin foil (some people add apple juice at this step, but I don’t think it’s essential).
Replace the probes after they’ve returned to the Big Green Egg. Continue to cook them until they reach 195 degrees.
They’re ready to be wrapped in towels and placed in a cooler after they reach 195 degrees.
Allow for a minimum of one hour and a maximum of four hours in the refrigerator. While the temperature gently settles, this will enable the Pork Shoulder to continue to become soft while still trapping all of the fluid within.
This is also the best time to cook these Baked Beans on The Big Green Egg. They’re simple to prepare ahead of time and excellent for cooking while the meat cooks for the next hour or so.
Pull the meat out of the cooler and unwrap it after an hour or two.
While extracting the pork using a fork is simple enough, using pulled pork shredder claws is much simpler. In any case, the pork should be falling off the bone tender.
Another alternative is to combine the meat with BBQ sauce before plating, but I like to dip them since the meat is delicious on its own.
What makes a pig shoulder different from a Boston butt?
The shoulder blade or the Boston butt are commonly used to make pulled pork.
The bottom section of the pig shoulder is known as the shoulder blade. This muscle has a lower fat content and also contains the shoulder blade bone. Both of these ingredients help to enhance the taste of the Big Green Egg.
The upper region of the shoulder above the shoulder blade is known as the Boston butt. It, too, has a high fat content that adds taste to the dish, but it does not include the shoulder blade bone.
It’s also delicious, but I like the shoulder blade since the bone gives the pig more flavor.
Recommended side dish with Big Green Egg Pulled Pork
While the pork is chilling, serve it with Baked Beans on the Big Green Egg. Make these Baked Beans ahead of time and pop them in the oven for an hour while the pork is cooling.
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The “low and slow bbq pork shoulder” is a recipe that is best cooked on the Big Green Egg. The Raging River Rub will add some flavor to your pulled pork.
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