Joined: Mon Oct 18, 2004 12:09 pm Posts: 9363 Location: Manhattan Beach California
sorry, been prepping..
it's all done on the big green egg..nothing special just a pork shoulder rubbed with mixed spices..keep the temp betwen 210-240 for about 6-7 hours for the 5lbs..cook it with the fat side up..throw the meat on at room temp or a bit cooler
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