GET PREPPED

When cooking a pork shoulder, cooking at a LOW temperature for a LONG time is key. In general, the longer the time, the more tender the meat. Plan on adding clean smoke to the meat. This can be achieved through adding wood chips or pellets directly to the charcoal, or in a smoker box directly over a lit burner of a gas grill. Use the indirect cooking method by placing the meat away from the direct heat source. Before spicing your pork shoulder give it a bath in a mixture of vinegar and water, it will rinse away stray meat or fat bits and blood, it also helps the rub adhere better. Rub the shoulder down thoroughly; if the bone has been removed, rub it down on every surface, inside and out.

GET COOKING

Cooking times will vary with the size of the cut and the amount of fat or bone in the meat, so monitoring the meat temperature is crucial. Aim for a consistent temperature of 107ºC (225ºF) to 121ºC (250ºF), and plan on cooking 1.5 to 2 hrs per lb of meat. Opening the lid slows down your cooking process and causes temperature variations; for best practice, always keep the lid down. A dual-probe meat thermometer is essential; one probe can monitor the internal temperature of the meat (at the thickest point without touching a bone) while the other can monitor the grill temperature. That second probe is a great way to monitor zones in the grill; grid and lid temperatures are not always the same. Try the Broil King Deluxe Dual Probe Meat Thermometer #61935 if you’re not using our pellet grill. When the pork shoulder reaches 71ºC (160ºF) it’s time to wrap it, foil works well but parchment paper works better and allows the meat to retain a good bark without getting soggy. Tie with twine if necessary.

TWO GENERAL COOKING STAGES EXIST WITH A PORK SHOULDER

1. Build a good bark around the outside of the meat at a low temperature until the meat reaches 71ºC (160ºF). Target Grill Temperature at 107ºC (225ºF) to 121ºC (250ºF) with plenty of smoke.
2. Wrap the meat and turn up the heat to finish the inside and retain moisture. Cook the shoulder to a final temperature of 91ºC (195ºF) if you’re going to let it stand in a cooler for several hours or overnight in the refrigerator. If serving immediately, cook to 96ºC (205ºF). Let stand for at least 30 minutes, then shred.Target grill temp 149ºC (300ºF) to 177ºC (350ºF) without smoke.