Bbq Pork Shoulder Recipes

BBQ PORK SHOULDER

BBQ Pork Shoulder image

This recipe is authentic Kansas City, Missouri barbeque. Trust me, they know barbeque. Try this recipe, is it absolutely amazing and you can't beat the outstanding flavor. You'll need to plan ahead. PLEASE TRY, you won't be dissapointed. The result is worth every bit of extra effort. I'd appreciate any feedback you have.

Provided by Delish

Time P1DT9h

Yield 8-10 serving(s)

Number Of Ingredients 27

Ingredients

1 (6 -8 lb) bone in pork shoulder
1/4 cup brown sugar
1/4 cup paprika
3 tablespoons pepper
3 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery seed
1 teaspoon cayenne pepper
1 teaspoon ginger
1 teaspoon turmeric
1 1/2 cups cider vinegar
1 small onion, minced
1 teaspoon red pepper flakes
1 tablespoon kosher salt
1/4 cup brown sugar
1 teaspoon pepper
3 cups cider vinegar
3 tablespoons molasses
2 tablespoons dark corn syrup
1 cup chili sauce
1/3 cup brown sugar
2 teaspoons kosher salt
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
2 teaspoons red pepper flakes
1 teaspoon pepper

Steps:

Combine dry rub ingredients and rub all over pork shoulder. Cover and refrigerate for 24 hours.
Combine ingredients for basting sauce and mix thoroughtly; cover and refrigerate overnight to blend flavors.
Preheat oven to 250. Place pork shoulder in roaster pan with a rack underneath. Brush some of the basting sauce over pork. Cook for 8-9 hours or until pork falls apart, basting every hour.
Meanwhile, combine barbeque sauce ingredients in saucepan and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Serve with pork.
It would be great served on buns with the sauce.

Nutrition Facts : Calories 1029.2, Fat 62.3, SaturatedFat 21.4, Cholesterol 241.5, Sodium 4766.8, Carbohydrate 48.3, Fiber 4.8, Sugar 33.3, Protein 60.8

NEELY'S PORK SHOULDER

Neely's Pork Shoulder image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 6h10m

Yield 3 to 5 servings

Number Of Ingredients 16

Ingredients

One 5 1/2-pound pork butt
Neely's Barbeque Seasoning, recipe follows
Neely's BBQ Sauce, recipe follows, for serving
3/4 cup white sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

Rinse butt thoroughly and sprinkle Neely's BBQ seasoning over entire butt. Massage seasoning into meat.
Using an indoor grill pan, sprinkle hickory chips on bottom of pan and heat over medium heat until chips start to smoke. Add pork, cover with foil and smoke meat for about 1 hour.
Preheat oven to 275 degrees F.
Place smoke pan with meat in the oven for 5 to 6 hours or until the meat pulls apart.
Serve with Neely's BBQ sauce or sprinkle Neely's BBQ seasoning onto meat.
Mix all ingredients together.
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

BARBECUED PORK SHOULDER (BOSTON BUTT)

Barbecued Pork Shoulder (Boston Butt) image

I love to grill on my charcoal grill. This is one of those recipes that makes the neighbors wander over to ask what I'm cooking....it smells so good and the smell drifts for several hours! This is a recipe for a day you'll be spending at home. But don't worry, you can do other things while its cooking, or just sit around watching a movie or a ball game! Fun times! Hickory chip soaking time is not included in the prep and cook time.

Provided by breezermom

Categories Pork

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

6 1/2 lbs pork roast, shoulder (Boston Butt)
1 medium onion, chopped finely
2 garlic cloves, minced
1/2 cup butter, melted
1 cup brown sugar, firmly packed
1 cup ketchup
1/2 cup vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons lemon rind, grated
1 tablespoon lemon juice
1 1/2 teaspoons lemon juice
1 teaspoon hot sauce
1/2 teaspoon chili powder
hickory chips

Steps:

Soak your hickory chips for at least 8 hours.
Place the charcoal on one side of the grill, place a pan of water on the other side (under the grilling rack). Fire up the coals, and spread them out once they are white and ashy (about 20 minutes). Place your grilling rack on the grill, and let it sit for about 5 minutes covered.
While the charcoal is getting hot, saute the onion and garlic in butter in a medium saucepan until tender. Stir in the brown sugar, ketchup, vinegar, water, Worcestershire sauce, lemon rind, lemon juice, hot sauce and chili powder. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove sauce from heat.
Insert the meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat. I usually just insert the thermometer after it has cooked a while to check for doneness. Place the meat (fat side up) on the grill over the pan of water (this will keep your meat moist). Toss some hickory chips over the charcoal to create some great smoke. Cover with the lid, and make sure the vents are open over the meat to draw the heat and smoke towards the meat. Cook over low coals for 3 hours, turning the roast halfway through the cooking time. You will need to add charcoal and hickory chips about every 30-40 minutes to keep the fire and smoke going. I slip them in the side and flick them over to the active charcoal with a tong! After cooking for 3 hours, baste the roast with the sauce. Cover and cook an additional hour or until the thermometer registers 160 degrees. Baste frequently with the sauce.
Let stand 10 to 15 minutes before slicing.
Serve sliced with potato salad or cole slaw, or you can put it on sandwiches.

SLOW COOKER PULLED PORK BARBEQUE

Slow Cooker Pulled Pork Barbeque image

Make sure you have extra buns on hand because people will be going back for more. Excellent the next day for leftovers. Serve with your favorite coleslaw recipe.

Provided by Belinda Carter McDowell

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 6h10m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups chopped celery
1 onion, chopped
1 cup barbeque sauce
1 cup ketchup
½ cup water
1 teaspoon garlic powder
1 teaspoon chili powder
salt and ground black pepper to taste
1 (4 pound) pork shoulder roast

Steps:

Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.8 g, Cholesterol 89.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 4.8 g, Sodium 787.4 mg, Sugar 16.8 g

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