Pork Shoulder Ceramic Grill

Place pork shoulder on roasting rack and put on grill.

Pork shoulder ceramic grill. A pork shoulder is a large cut of meat. Make sure the injection is the same temp as the meat. If your grill has a hot spot position the roast away from it. Smoking the pork shoulder.

Trim and score pork shoulder. Mix vinegar sauce ingredients and bring to boil. Remove from grill and let rest for 10 15 minutes. Most of the world s grill cultures serve pork shoulder well done that is cooked to about 195 degrees f.

Place pork shoulder inside of kamado directly on the cooking grids fat side down. Combine with rest of the injection. Remove from grill wrap in butcher paper or foil and let rest for a good 30 minutes. If there is a fatty side to the meat put that side facing up.

In recent years it s been fashionable to serve pork medium or even medium rare which is fine for lean tender cuts like loin and tenderloin. The fat will render over time and baste the pork. Once the grill is smoking place the roast on the grill grates on the cool side of the grill away from direct heat. A pork shoulder has quite a bit of fat that will add to the great pork flavor but a rub that is rich in spice makes the best pulled pork.

Inject meat prior to smoking and six hours in. Add wood chips if using them continue to add every hour if you like a strong flavor grill on indirect heat for 16 hours or until the internal temperature of the meat reaches 190 195 f. Shred and enjoy on buns with your favorite bbq sauce. Smoke at 225 until internal temp reaches 195.

Add wood chips if using them continue to add every hour if you like a strong flavor grill on indirect heat for 4 6 hours or until the internal temperature of the meat reaches 195 f. Cook the shoulder until it reaches an internal temperature of 155 to 160 f. If your grill doesn t have a temperature gauge you ll need to purchase a digital barbecue thermometer. Cover the grill lower the flame and let the cooking.

Pork shoulder is one cut i encourage you to overcook. Place the pork shoulder or pork butt fat side up on the top rack cover with the lid and bring the temperature up to a constant 225 f to 250 f using the vents to regulate the temperature. Hold between 225 f 107 c and 250 f 121 c until shoulder reaches an internal temp of 195 f 90 5 c 205 f 96 c. Remove from the kamado double wrap with foil and set it back in the kamado still 225 f continuing to cook low and slow until the internal temperature reads 195 f.