An overnight smoke on the Big Green Egg resulted in a succulent pork shoulder.
I coated the 6-pound bone-in roast with four tablespoons of chili paste and four tablespoons of turbinado sugar. I set it in the refrigerator, uncovered, overnight.
(Sprinkled even more sugar on top)The next day, Dan started the fire early around 8 a.m., let it get too hot, and we had to wait until it cooled to 300f to put the pork on. It was around 1 p.m. when I finally started this cook. Around 6 p.m. he added 2 pints of cider to the drip pan for steam. The temperature was 250f at that point.
Somewhere around 3 a.m. the next day, the temperature alarm sounded pork perfection (195f). I pulled it off the fire, covered it in foil and a heavy towel, and went back to bed. At 7 a.m. the meat was still hot to the touch and very moist.
Pork in a rice bowl is fine for lunch, but I'm thinking sandwiches. Where's that box of wheatless bread mix?
Somewhere around 3 a.m. the next day, the temperature alarm sounded pork perfection (195f). I pulled it off the fire, covered it in foil and a heavy towel, and went back to bed. At 7 a.m. the meat was still hot to the touch and very moist.Pork in a rice bowl is fine for lunch, but I'm thinking sandwiches. Where's that box of wheatless bread mix?
