Green Egg Pork Shoulder Recipe for Tender, Juicy Meat

There’s something undeniably special about cooking pork shoulder on a Green Egg. The combination of slow cooking, smoky flavor, and juicy tenderness makes it a true crowd-pleaser.

Whether you’re preparing for a family gathering, weekend barbecue, or just a cozy dinner at home, this Green Egg pork shoulder recipe will elevate your cooking game. The magic happens as the low and slow heat breaks down the meat, making it fall-apart tender while soaking up that incomparable smoky aroma.

Plus, it’s surprisingly easy to prepare, requiring minimal hands-on time but delivering maximum flavor.

In this post, I’ll guide you through every step—from selecting the right cut of meat to mastering the perfect smoke. You’ll also find tips to customize your rub, suggestions for side dishes, and insights into why the Green Egg is ideal for this recipe.

So fire up your ceramic cooker, and let’s dive into a recipe that’s sure to become a staple in your cooking repertoire!

Why You’ll Love This Recipe

This Green Egg pork shoulder recipe is a fantastic blend of flavor, texture, and simplicity. The slow smoking process ensures the pork becomes incredibly tender, infused with a rich smoky depth that’s hard to beat.

It’s perfect for both beginners and seasoned grill masters because it requires minimal fuss while delivering professional-quality results.

Plus, pork shoulder is an affordable cut that yields a large amount of succulent meat, making it a budget-friendly option for feeding a crowd. Whether you’re shredding it for sandwiches, serving it as a main dish, or using it in tacos, this recipe adapts beautifully to any occasion.

The Green Egg’s unique heat retention and smoke circulation make it the ideal cooker for producing consistent, mouthwatering results every time.

Ingredients

• 5-6 pounds pork shoulder (bone-in, skin removed)
• 1/4 cup olive oil
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper (optional for heat)
• 1 cup apple cider vinegar
• 1 cup apple juice or water
• Wood chunks or chips (hickory or apple wood recommended)

Equipment

• Big Green Egg ceramic grill or similar kamado-style smoker
• Charcoal (lump charcoal preferred)
• Digital meat thermometer
• Aluminum foil or butcher paper
• Drip pan
• Chimney starter
• Grill gloves
• Basting brush (optional)
• Sharp carving knife or meat claws for shredding

Instructions

1. Prepare the pork shoulder: Pat the pork shoulder dry with paper towels. Rub the olive oil all over the meat to help the dry rub stick.
2. Mix the dry rub: In a bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper. Rub this mixture generously over the pork, ensuring all sides are coated.
3. Preheat your Green Egg: Light your charcoal with a chimney starter and add it to your Green Egg. Set it up for indirect cooking with a heat deflector plate installed. Aim for a stable temperature of 225°F (107°C).
4. Add smoke flavor: Once the Green Egg reaches temperature, add a few wood chunks or chips to the coals for smoke. Close the lid and let it start producing smoke.
5. Set up the drip pan: Place a drip pan filled with apple cider vinegar and apple juice (or water) under the cooking grate to catch drippings and add moisture to the cooking environment.
6. Cook the pork shoulder: Place the pork shoulder fat side up on the grill grate above the drip pan. Close the lid and maintain a temperature of 225°F-250°F. Smoke the pork for approximately 1.5 to 2 hours per pound, or until the internal temperature reaches 195°F to 205°F.
7. Wrap the pork (optional): When the pork reaches about 160°F, you can wrap it tightly in aluminum foil or butcher paper to speed up cooking and retain moisture. Return it to the grill to finish cooking.
8. Rest the meat: Once done, remove the pork shoulder from the grill and let it rest for at least 30 minutes, still wrapped, to allow the juices to redistribute.
9. Shred and serve: Unwrap the pork and use meat claws or forks to shred the tender meat. Discard any large pieces of fat or connective tissue. Serve with your favorite barbecue sauce or as desired.

Tips & Variations

“Patience is key when smoking pork shoulder. Don’t rush the cooking process—the low and slow method is what creates that perfect tender texture.”

• Customize your rub: Feel free to experiment with different spices like cumin, chili powder, or mustard powder to tailor the flavor to your liking.
• Use different wood: For a milder smoke, try fruit woods like apple or cherry. Hickory and oak provide a stronger, more traditional BBQ flavor.
• Inject flavor: For an extra juicy result, try injecting the pork shoulder with apple juice or a mixture of apple cider vinegar and spices before applying the rub.
• Rest time is crucial: Don’t skip resting the meat after smoking; it helps keep the pork moist and tender.
• Leftover ideas: Use any leftovers in pulled pork sandwiches, tacos, nachos, or even as a pizza topping!

Nutrition Facts

Serving Suggestions

This smoked pork shoulder pairs wonderfully with classic barbecue sides such as creamy coleslaw, baked beans, and cornbread. For a lighter option, serve alongside a crisp green salad or roasted seasonal vegetables.

Consider offering a variety of barbecue sauces—honey mustard, spicy chipotle, or tangy vinegar-based—to let guests customize their plates. Pulled pork sandwiches on toasted buns with pickles and onions are always a hit, as are pork tacos topped with fresh salsa and avocado.

Don’t forget the drinks! I recommend pairing this meal with a cold craft beer, iced tea, or a refreshing lemonade to balance the rich flavors of the pork.

Conclusion

Smoking pork shoulder on the Green Egg is a rewarding culinary experience that results in tender, flavorful meat perfect for any occasion. The process takes some time, but the hands-off cooking combined with the incredible smoky depth makes it well worth the wait.

By following this recipe, you’ll master the art of low and slow barbecue, impressing family and friends alike.

Whether you’re hosting a backyard barbecue or craving a comforting meal, this recipe delivers consistently delicious results. Remember, the key is patience and maintaining a steady temperature on your Green Egg.

Don’t hesitate to experiment with rubs and woods to personalize your flavor profile. Happy smoking!

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