One 3kg – 3.5kg Pork Shoulder, with the fat cap trimmed off
Olive oil
Your favourite marinade (Chris recommends a Roasted Garlic & Herb Marinade)
Your favourite seasonings/rubs (Chris recommends a Spice N’ Herbs Seasoning and a Creole Seasoning)
Set the EGG for indirect cooking with the convEGGtor at 135°C. You can also put the convEGGtor upside-down in the EGG and then place a drip pan on it. Then, place the grill in the Egg and the meat directly on the grill.
Inject the pork shoulder with the marinade. Rub the meat with the oil and then sprinkle liberally with the seasonings.
Put the Pork Shoulder in the EGG and cook until the internal temperature is 91°C; this should take 8 to 10 hours.
Using meat claws, transfer the meat to a big pan; it will be very tender. Shred the meat, discarding the fat and bones; it should just fall apart. Chris recommends the meat to be served on fluffy white buns topped with barbecue sauce and coleslaw.
