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Caramelized Pork Shoulder

Prep Time:24 Hours
Cook Time:14 Hours

Nutritional Information

Locally raised pork is rubbed with a sweet and savory rub and finished with plum wood.


  • 1 whole pork shoulder, pork butt, 8 to 10 pounds
  • 1 cup white sugar
  • 1 cup kosher salt
  • 7 tablespoons brown sugar
  • 1/2 cup dizzy pig’s pineapple head rub
  • basic brine, see recipe
  • plum wood, for smoking


  • 1. Using an injector, inject the brine spacing injections 1″ apart. Rub with the rub. Refrigerate overnight.
  • 2. Preheat the EGG to 225ºF using indirect heat and wood chunks. Smoke the pork until an internal temperature reaches 190º F about 1-1/2 hours per pound.
  • 3. Let rest then shred into desired portions. Season with additional dizzy pig rub if desired.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828