Yields: 8 servings
INGREDIENTS
1 (3-4lb) bone-in pork shoulder
2 tablespoons olive oil
¼ cup Tajin Clásico
2 tablespoons brown sugar
3 cups vegetable stock
1 12-ounce can Sierra Nevada Hazy Little Thing IPA
1 white onion, quartered
4 sprigs thyme
6 cloves garlic
INSTRUCTIONS
Prepare the Big Green Egg for smoking. Soak apple or hickory wood chips in water for at least 15 min to 1hr before cooking. Open both vents fully. Fill BGE with charcoal (about 2 inches from the top of the fire ring). Light a fire starter and place it in a teepee made of big pieces of charcoal until the fire starter burns away (about 5-10 minutes), then close the dome and slowly bring the temperature 250°F. When the temperature reaches 175°F, begin adjusting vents slowly to maintain temperature (the rEEGulator will be about 15% open and the draft door about ¾-inch open). Scatter the soaked wood chunks over coals and add the convEGGtor face up for indirect cooking right on top of coals, then place grate on top. The temperature will drop and the rise again. Maintain 250°F for 10 minutes before cooking.
Prepare the pork shoulder for smoking. Combine the tajin and brown sugar together and coat the pork shoulder in rub, covering the entire surface.
Smoke the pork shoulder. Place the pork shoulder, fat side down directly on the grill grate and cook until internal temperature reaches 165°F, about 6-6.5 hours (fat-side down encourages bark formation before braising). Remove from BGE and set aside.
Increase temperature of Big Green Egg. Adjust the vents, opening them slowly to increase the temperature to 300°F.
Transfer to Dutch oven for further cooking. In a medium cast-iron Dutch oven, add vegetable stock, IPA, onion, thyme, and garlic. Bring to a boil, uncovered, on the stovetop over medium-high heat. Once boiling, nestle the pork shoulder into the pot fat-side up and cover with lid or foil.
Braise pork on Big Green Egg. Place the covered Dutch-oven in BGE and continue cooking at 300°F until the internal temperature of the pork reaches 200°F, about 2 hours.
Shred the pork shoulder. Transfer the pork shoulder to a bowl and shred it, adding liquid from the Dutch oven until the shredded pork achieves the desired moisture. Discard the vegetables and any additional broth.
