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How To Cook A Daisy Pork Shoulder In The Big Green Egg

A Hagberg’s Daisy pork shoulder is a popular pork cut because of its highly flavorful and tender meat when slow-cooked. Also called the “Coppa cut” or the “Money cut,” it features the very best parts of the pork shoulder. For preparing at home, Hagberg’s Daisy pork shoulder is also more manageable in size than a whole shoulder or Boston Butt. However, the Daisy is one of those Hagberg’s items you might not find ready to grab and go in the meat case, so call ahead, and we’ll get one ready for you to pick up.

The Daisy pork shoulder is ideal for savory and tender meals, from hearty stews to delicious roasts. For this recipe, we shredded the pork for sandwiches. And it did not disappoint! This recipe is specific to the Big Green Egg, but it can be adapted to a charcoal grill or smoker.

Ingredients:

3- to 4-lb Daisy pork shoulder

Yellow mustard

Spice Rub:

  • 1 Tbsp plus ½ tsp. sweet paprika
  • 1-½ tsp. chili powder
  • 1-¾ tsp. ground cumin
  • 1-½ tsp. brown sugar (dark)
  • 1-½ tsp kosher salt (or ¾ tsp table salt)
  • ¾ tsp. dried oregano
  • ¾-tsp. ground black pepper
  • 1 tsp ground white pepper
  • ½ tsp cayenne pepper

Spritz:

  • Apple cider vinegar
  • Apple juice
  • Worcestershire sauce
  • Hot sauce

Cooking Instructions:

Prep and Preheat:

  • Rub the Daisy with yellow mustard and sprinkle on the spice rub over the entire surface of the meat. Save leftover spice rub to use later
  • Let the meat sit at room temperature while your Big Green Egg preheats to 250°F. Use 2-3 apple wood chunks mixed with the lump charcoal to achieve a smokey flavor.

Cook and Check:

  • Once your Big Green Egg is at temperature and the smoke is light grey in color, place your Daisy inside, fat side down. Close the Egg and let the Daisy sit in the smoke bath for 3 hours before checking.
  • In the meantime, make your spritz using a mix of 50/50 apple juice/apple cider vinegar and a few dashes of hot sauce and Worcestershire sauce.
  • At the 3-hour mark, open the Big Green Egg and check your Daisy using a meat thermometer. If you see dry patches, spritz with the mix you made. Do this every 30 minutes until the internal temperature of the meat reaches 165°F and the bark is set.
  • When you hit 165°F internally, and the bark looks good, take the Daisy out of the Big Green Egg. The total cook time for this step is usually about 5-6 hours, but it will vary given the variables involved.

Final steps:

  • Remove the Daisy from the Egg and double-wrap it in aluminum foil.
  • Place the wrapped Daisy back into the Big Green Egg and bump the temperature to 275°F.
  • Let this cook until the internal temperature of the meat is 204°F and the meat is tender when inserting the thermometer probe.
  • At temperature, remove the Daisy from the Egg and crack the foil to let the steam and heat out. Then wrap it back up tightly in foil after 15 minutes and place it into a closed cooler for an hour or two to rest to allow the juices to slowly reabsorb back throughout the meat.

Then remove, unwrap, shred, and enjoy!