Smoked Pork Shoulder

Today we are making a 3.8 lb pork shoulder (butt) on the Big Green Egg. I heated the egg up at 9:30 and added the meat around 10:00 am. We are using John Besh’s My New Orleans recipe for Smoked Pork Shoulder with Purple Plum Glaze. Its just about time to add the glaze. I can’t wait to try the finished product.

At hour 5:50, before the glaze.
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8 hours of cooking.
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2 thoughts on “Smoked Pork Shoulder

  1. Rocco,
    I did this on a Large Big Green Egg. It was my first Pork Shoulder. Thanks for the website link. You have some great pics.

    Keep on egging. -Rob