0 0
Pork Shoulder

Share it on your social network:

Or you can just copy and share this url

Ingredients

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

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pork Shoulder

Cuisine:

    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

    Ingredients

    Directions

    Share

    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

    Steps

    1
    Done

    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.

    2
    Done

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

    3
    Done

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

    4
    Done

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

    5
    Done

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

    6
    Done

    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.

    7
    Done

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

    8
    Done

    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.

    9
    Done

    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.

    10
    Done

    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.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Roasted Chicken Grilled
    previous
    Roasted Chicken Grilled with Hot Pepper pears and honey
    Rib-eye
    next
    Rib-eye, new potato, and portobello kebabs on rosemary skewers
    Roasted Chicken Grilled
    previous
    Roasted Chicken Grilled with Hot Pepper pears and honey
    Rib-eye
    next
    Rib-eye, new potato, and portobello kebabs on rosemary skewers

    Add Your Comment