Pork Shoulder Ceramic Grill

We aim for an internal temperature between 195 f 90 5 c and 205 f 96 c though if the grill temp is held.

Pork shoulder ceramic grill.

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. Mix vinegar sauce ingredients and bring to boil. If your grill doesn t have a temperature gauge you ll need to purchase a digital barbecue thermometer. 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 shoulder from costco was cut in half with each side weighing about 7 lbs. Inject meat prior to smoking and six hours in. Most of the world s grill cultures serve pork shoulder well done that is cooked to about 195 degrees f. Cook the shoulder until it reaches an internal temperature of 155 to 160 f.

Place pork shoulder on roasting rack and put on grill. 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. Combine with rest of the injection. Trim and score pork shoulder.

Make sure the injection is the same temp as the meat. 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. Pork shoulder is one cut i encourage you to overcook. If there is a fatty side to the meat put that side facing up.

The fat will render over time and baste the pork. Smoking the pork shoulder. 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. Smoke at 225 until internal temp reaches 195.

Shred and enjoy on buns with your favorite bbq sauce. A pork shoulder is a large cut of meat. Remove from grill and let rest for 10 15 minutes. 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.

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. If your grill has a hot spot position the roast away from it. Cover the grill lower the flame and let the cooking. Remove from grill wrap in butcher paper or foil and let rest for a good 30 minutes.