Injected Pork Shoulder

Big Green Egg

Recipe courtesy of Chris Lane

PREP TIME

EGG TEMP

275°F/135°C

COOK TIME

SERVINGS

CORE INGREDIENT

Pork

Ingredients

one 7 to 8 lbs pork butt, fat cap trimmed off
Tony Chachere’s Injectables Roasted Garlic & Herb Marinade
Tony Chachere’s Spice N' Herbs Seasoning
Tony Chachere's Original Creole Seasoning
Olive oil

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Meat Claws

These high-quality meat claws are designed for easy handling and shredding of larger pieces of meats...

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Instructions

Step 1

Set the EGG for indirect cooking with the convEGGtor at 275°F/135°C.

Step 2

Inject the pork shoulder with the marinade. Rub the meat with the oil and then sprinkle liberally with the seasonings.

Step 3

Put the butt in the EGG and cook until the internal temperature is 195°F/90°C ; this should take 8 to 10 hours.

Step 4

Using Meat Claws, transfer the meat to a big pan; it will be very tender. Shred the meat, discarding the fat and bones; it should just fall apart. Serve on fluffy white buns topped with barbecue sauce and cole slaw.

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