That's a bit hot if you are aiming at pulled pork, but O.K. if you just want to roast the
shoulder. Pulled pork requires a lo-n-slo cook, with the meat sitting at no hotter than 225. On the
Egg, this usually means the dome thermometer will read about 250. See the posts just below about
brisket for examples about how the dome temperature and the grill temperature can vary.

If you cook at 330 dome, the moisture in the meat will be driven out before the fat renders, and the
collagen turns to gel. So, the trick is to get the meat just hot enough that the fat renders, which
starts at about 140, and collagen starts breaking down at about 160. This can take hours, during
which the water in the protein is being driven out. But the surface of the meat needs to be above
200, so that the Maillard reactions, the browning that gives the meaty flavor, can occur. So the
target for the grate area where the meat is resting should be about 210-225.