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Pork Shoulder

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Adjust Servings:
1/2 Tablespoon Dark brown sugar
1/2 Tablespoon Paprika
1/8 Teaspoon Dried Leaves of Oregano
1/8 Teaspoon Cayenne pepper
1/8 Teaspoon Ground Cumin
1/8 Teaspoon Black pepper
1 Tablespoon Granulated sugar For Dry Rub :
1 Teaspoon Chili powder
2.25 Teaspoons Garlic salt
2.25 Teaspoons Kosher salt
3/4 Cup Apple juice For Injection :
1/2 Cup Water
1/2 Cup White sugar
1/4 Cup Salt
2 Tablespoons Worcestershire sauce
1 Whole Pork shoulder
Vinegar BBQ Mop Sauce

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Pork Shoulder


    Injection is optional, but when done right, it delivers flavor all through the meat right to the bone. Keep in mind that you don’t want to overpower the natural flavor of the pork. For the best results, inject the solution evenly throughout the meat from the top side only; this will prevent the liquid from draining out during the cooking process.

    • 14 to 16 hours
    • Serves 20
    • Medium




    This pork shoulder is soft and delectable, and it’s smoked low and slow to create the most exquisite, melt-in-your-mouth pulled pork! It’s ideal for any picnic or BBQ, and it’s exciting to check out as it’s cooking with the meat going into variant shades of red and brown.

    The smoked pork shoulder is a crowd-pleasing meal that feeds a big group. Even after a principal meal, you’ll likely have enough leftovers for sandwiches, potato toppers, mac and cheese toppers. So yes, it is also a polyvalent dish!

    Something about the juicy meat coupled with the spicy bark-like crust simply makes it a visually pleasing meal as much as it is an appetizing one. To add more to the perks of this dish is that you can manage the amounts as well as the size of the piece you cook. This is a popular restaurant meal that you can recreate at home, complete with pitmaster-worthy smoked pig shoulder!

    You’re kind of making it ahead of time since this pork takes a long time to smoke! You may smoke your pork the day before if you’re going to be too busy the day of.

    Smoke as recommended, set aside to cool, then shred. Allow pork to cool fully before placing it in foil pans and covering firmly.

    Refrigerate overnight.

    Featured image:
    Pork chop
    by Graeme @ flickr



    To light a fire (wood or a combination of charcoal and wood) for indirect cooking, simply place the coal on one side of the grill and leave the other side empty.


    In a small bowl, mix the dry smear ingredients. Stir well and let it stand.


    In a separate mixing bowl, mix all the injection ingredients and mix until the sugar dissolves.


    Using a meat syringe, inject the meat evenly at 1-inch intervals from the top, using the entire injection solution.


    Spread the dry mixture evenly on the meat and tap the mixture to make it adhere.


    When the heat reaches 225 °F, place the pork shoulder with the skin side down on the empty side of the grill, and then close the lid.


    Cook for 14 to 16 hours, adding charcoal as needed during the cooking process to keep the pot temperature at 225°F.


    You should add two small pieces of wood every hour to increase the smoky flavor. After the meat has been cooked for 13 hours, start spraying the paddles with a vinegar mop every hour.


    Once finished, the bone of the knife should be pulled and loosened (the bone visible on the side of the shoulder) The internal temperature of the meat should reach 195°F.


    Move the pork to the cutting board and leave it steep for 30 minutes. Put on rubber insulating gloves and scoop the pork off the bone with your hands. Pull down and discard all visible fat.

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