Bone In Pulled Pork Shoulder Recipes

SLOW-COOKED PULLED PORK SHOULDER

Steps:

• Place the pork shoulder into the ceramic bowl of a slow cooker. Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic bowl in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
• Drain enough of the liquid from the ceramic bowl until about 1/2-inch of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the cumin, mustard, chili powder, and brown sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
• Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat.

SMOKEY BONES PORK SHOULDER RECIPE

Steps:

• Light a fire in the smoker or grill. Allow the fire to burn for about 2 hours until the temperature in the cooker is 225 degrees F.
• Meanwhile, remove the pork shoulder from the refrigerator and it rest at room temperature for 1 hour.
• Bring the chicken broth to a boil in a large pot. Add 2 cups of the rub, then add the sugar, barbecue sauce, and Worcestershire sauce and simmer until dissolved. Using a handheld mixer or whisk, gradually incorporate the melted butter and olive oil. Mix until the broth and fat emulsify then set the marinade aside to cool.
• Rub the pork shoulder all over with the remaining cup of dry rub then set the meat aside for 20 minutes. Measure the marinade, and then add enough apple juice to achieve a 3 to 1 marinade-to-juice ratio. Inject the marinade and juice mixture into the pork repeatedly until the meat is saturated and can absorb no more.
• Cook the pork shoulder at 225 degrees F in the grill or smoker (adding more coal or wood as necessary to maintain the temperature). After about 4 hours the pork should have turned a rich red-brown. Remove the meat from the cooker, wrap it in aluminum foil, and then return it, fat side down, to the grill or smoker. At this point begin checking the temperature of the meat with a thermometer every hour until it reaches an internal temperature of between 180 and 190 degrees F. at the center. (This should take about 4 more hours; the bones will pull clean while the meat stays firm.)
• Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like. Using a large fork, pull the meat from the bones and serve.

BONE-IN PULLED PORK SHOULDER

Steps:

• Take butter, chop shallot and garlic and reduce to translucent state for brining liquid
• Add apple juice, .5 cups of cider vinegar and warm, while stirring in 1 cup White sugar, the brown sugar, .5 cup of the salt molasses and 4 tablespoons of Pork rub
• Bring to a boil and then add 1 cup Ice to cool mixture down, blend until fully incorporated and thin
• Set aside brine/injection to cool
• BBQ Pork Rub
• Toast coriander, cinnamon, curry, cumin and allspice in a warm pan until aromatic
• Add to spice grinder and pulse until coarse powder remains
• Combine Turbinado Sugar, 1.5 cups of Kosher Salt, Pepper, remaining white sugar, sage, thyme, paprika, chili flakes, cayenne and granulated garlic and onion into a large bowl
• Add toasted spices from spice grinder and incorporate fully
• Taste for quality, if more salt is needed, add to taste but rub should be sweet, salty and have a spiced finish, other spices have a small note for depth
• Set aside, makes enough rub for 2 full size shoulders for 4 racks spare ribs
• Take Pork Shoulder and remove from cryo vac packaging, rinse with cool water and then dry thoroughly
• Take small needle or injector and cooled brine and inject pork all over, final product should be quite full and turgid
• Take left over brine and rub lightly over the outside of the pork with mustard and worcestshire sauce
• Take BBQ Pork Rub and season liberally, don't grind the seasoning in just season
• Wrap injected and rubbed pork shoulder in food wrap then put in refrigerator for a minimum of 8 hours, no more than 24
• When ready to smoke, remove pork should one hour before from fridge to get it to room temperature
• Prepare a smoker between 215-235 Degrees Fahrenheit with apple and cherry wood (either chips, logs or pellets) whatever your smoker uses
• Add pork to Smoker and leave for 2 hours without checking
• After 2 hours combine 1 cup apple cider vinegar, remaining white sugar (should be .5 cup or so), leftover injection and 4 table spoons of rub and bring to a boil, this will become our mop
• At hour 3 take warm mop sauce and start basting, this is supposed to be runny and vinegary
• Baste liberally at every 30 minute interval until pork reach an internal temperature of 165 Degrees
• At this point take heavy duty foil and form a boat around the shoulder, mop liberally and pour melted margarine and hot honey mixture over the shoulder
• Wrap tightly and return to smoker, raise smoker temperature to 250 degrees
• At this point we should be about 6-7 hours in depending on your smokers ability to hold temp and size of pork, don't worry if its slower or a little faster, they all cook a little differently
• Leave pork to cook until internal temp reads 198-200 degrees internal, pull pork and vent foil
• Once vented for 10-15 minutes, rewrap tightly and put in a 170 degree oven or WARM cooler with towel to rest for 1-2 hours
• Meantime make a quick sauce by taking mop sauce and adding 1/4 cup honey, 1/8 cup mustard and 2 tablespoons of Worcestershire to existing mixture
• Bring to a boil and then reduce and simmer for 30 minutes to thicken and combine ingredients fully, finish with immersion blender or heavy whisk to fully incorporate. Note: if you like a spicier sauce add 1 tablespoon cayenne and two tablespoons red chili flakes to this mixture while boiling
• Remove pork from cooler or oven and vent again, move to a pan or place to start pulling chunks and removing some front portions of the shoulder to highlight
• Take the "money muscle" (google it) portion of the should and slice into 1/2 inch round slices, arrange in the center of a serving platter
• Pull chunks of the pork and throw away the bone, it should pull out with little to no effort
• Arrange pulled chunks around the sliced portions and lightly drizzle the mop sauce across the platter
• Serve the platter with reserved sauce and warm honey rolls
• EAT, you've earned it!

BRAISED PULLED PORK SHOULDER

Steps:

• Place pork shoulder on a large parchment-lined baking sheet. In a small bowl, combine brown sugar, 2 tablespoons salt, 1 teaspoon black pepper, paprika, dry mustard, cumin, and cayenne. Rub pork with spice mixture, being sure to cover all sides. Cover and refrigerate at least 2 hours and preferably overnight.
• Preheat oven to 325 degrees.
• Remove pork shoulder from refrigerator and bring to room temperature, about 30 minutes. Pat dry with paper towels. Heat a large Dutch-oven over medium-high heat and add vegetable oil. Add pork shoulder to Dutch-oven and sear, turning, until golden brown all over, about 4 minutes per side.
• Add 2 cups of water to Dutch-oven and position pork shoulder fat-side up, and cover. Transfer to oven and cook until meat shreds easily with two forks, 5 to 6 hours. Baste with pan juices every hour.
• When cooked, remove from Dutch-oven and shred meat with two forks. Serve meat on buns with barbecue sauce.