1 onion
1 bulb garlic
Rub of your choice
9 lb pork shoulder
⦁ Make deep cuts in meat, twist the knife to make a cut deep enough to place a peeled garlic clove and a couple slivers of onion in each hole. Do this on both sides.
⦁ Rub the outside with a rub of your choice. Top with sliced onion. Let rest at room temp an hour or so, just to warm the meat some and let the rub work a bit.
⦁ Start your Big Green Egg, don’t forget to soak your wood chips and use natural hardwood charcoal. Bring the EGG up to about 275 F (I like to run it a bit hotter, some suggest about 225 F). Set your EGG up for an indirect cook, don’t forget to place a pan or something under the grate to catch the drippings from the meat.
⦁ Place your temperature device in the pork. Place on your EGG, fat cap down. Close the lid and bring the dome temp back up, stabilize at around 275 F, set your meat alarm for 160 F.
⦁ When the meat has reached 160 F, wrap in foil and put it back on the EGG. At this point you can add some extra liquid to the foil and meat package if desired. Continue cooking until it reaches about 200-203F.
⦁ Remove the shoulder, wrap it in more foil and I use a bath towel to insulate it. Place in an ice chest to rest 2 to 3 hours.
⦁ This cook should be a good consistency for pulling. Pull meat for carnitas or pulled pork, whatever you desire.
⦁ Plan on a minimum of 8 hours or 90 minutes per pound plus resting time.