Dizzy Pig Pork Shoulder

Recipe courtesy of Chris Capell, Dizzy Pig Barbecue. For more information on the Dizzy Pig Competition Team, visit Big Green Egg Competition Teams.


  • 7.5-10 lb pork butt (also called pork shoulder blade roast, Boston butt)
  •  1⁄3 cup of Dizzy Pig Seasoning
  • Salt
  • 2 or 3 chunks of smoking wood (hickory is a natural on pork)
  • 1⁄2 cup of peach nectar
  • Hot sauce (optional, and to taste mixed in with peach nectar)


Trim excess fat and silver skin. Leave fat cap on one side. Shake a light layer of coarse salt onto all sides of the pork butt.

Cover generously with Dizzy Pig Seasoning and press in with hands to adhere. Let rub melt in for 20 minutes or more while you prepare EGG.

Prepare fire in EGG, starting with a small amount of charcoal in the firebox. Once all charcoal is burning and EGG has warmed up to 300°F/149°C or more, lay wood chunks on coals, and cover with more charcoal to fill firebox.

Add the convEGGtor with legs up and drip pan or foil to catch drippings. Place cooking grid on convEGGtor legs.

Stabilize EGG at 250°F/121°C, and wait 20 minutes or more until smoke is thin with a light smoky aroma. Place seasoned pork butt on grid, fat cap down. Cook for approximately 8 hours, or until outside crust (bark) is caramelized and firm.

After 8 hours, or when the meat reaches 170°F/77°C internal temperature, double wrap the butt in heavy-duty aluminum foil. Before sealing foil, pour in peach nectar/hot sauce mixture. For a little extra layer of flavor, grind a couple teaspoons of Dizzy Pig Seasoning finely and add to liquid.

Return to EGG and cook until 200°F/93°C internal temperature in the center. Remove from EGG, cover with towels, a blanket or place in cooler to rest for at least 1 hour and up to 3.

Pull, shred, chop or chunk to your preference. Add salt, fine ground rub to taste. Enjoy!

8 thoughts on “Dizzy Pig Pork Shoulder

  1. I have cooked Boston Butt this way twice and the meat was good, however it never got above 170 degrees and the consistency was better for slicing than pulling.

    1. Did you forget about the “STALL” remember your internal temp. can stall for up to a couple of hours and then take off again and raise internal temp.

      1. did not forget the stall, but I figured out the problem. I was going by the dome thermometer. I got a blue tooth enable iGrill and discovered I have to get to about 290 dome to reach 250 degrees ambient. This time it worked out just as it is supposed to.

  2. Here is the guest of honor at our pulled pork dinner; a whole shoulder roast, weighing in at approximately 16 lbs.

  3. I picked up two shoulders for 99 cents/ lb. at the local IGA. I will turbo them at 275, though, in my BGE. Thank God for IGA!

  4. Cooked for 8 hours, wrapped the butt with 5 layers of aluminum foil, added Italian dressing. Will cook for 8 more hours. Question: how tight should I wrap the aluminum??

    1. Why would you put Italian dressing on it? When you wrap it .. around 160, it will only take a couple more hours to get to 195-200

  5. Just finished my first 8lb shoulder on the BGE using this recipe as my guide. I wrapped in foil about 30 mins into the stall at 165F and then took it up to 200F internal then off the pit and FTC for a full 3 hrs, consistency was perfect it was coming apart as I unwrapped it. I was surprised at how flavorful all of the meat was even without letting the rub set overnight, I suspect letting it rest for a full 3 hours helps with that. Thx for this recipe it’s a winner!

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