Smoked Bone In Pork Shoulder With A Twist Recipes

THE BEST SMOKED PORK SHOULDER

Steps:

• In container large enough to fit the pork shoulder covered with the brine, combine the hot water, salt, brown sugar, and peppercorn.
• Stir the ingredients until completely dissolved.
• Add the cold apple cider, cold water, Worcestershire sauce, and apple cider vinegar. Stir until combined.
• Let sit at room temperature and trim any excessive fat from the outside of the pork shoulder. Discard the excess fat.
• Score the pork by cutting a 4 line by 4 line tic tac toe pattern on both sides of the pork.
• Place the pork in the brine, cover, and refrigerate for 24 hours.
• Remove the pork from the brine.
• Discard the brine and rinse the pork all over with cool water. Pat dry.
• Place the pork shoulder on a large baking sheet and pat dry with paper towel.
• Rub the pork rub all over the meat on all sides, using more if needed to evenly cover the meat, or if you prefer more.
• Place the pork on the baking sheet in the refrigerator and let chill for at least 2 hours or up to 24 hours (I prefer 24 hours).
• Prepare your smoker to a low heat setting.
• On our Traeger, we use the "smoke" setting (around 150-160 degrees F) and we either use Oak, Hickory, Apple, or a blend of pellets for our wood.
• Transfer the pork to the smoker.
• Insert the probe of a digital meat thermometer that is safe for BBQing into the thickest part of the meat - make sure to avoid large fat deposits and the bone as they will cook hotter than surrounding meat and give false high readings on the thermometer.
• Smoke on 150-160 degrees F for 4 hours.
• After 4 hours, Increase the temperature to 275 degrees F and continue to cook until the the meat thermometer registers 210-215 degrees F. Approximately 6-8 hours.
• When the pork has reached 210-215, remove from the smoker and transfer to a clean baking sheet.
• Power down the smoker according to manufacturer instructions.
• Allow the pork to cool for 30 - 60 minutes, or until cool enough to handle.
• Shred with two large forks or a pair of shredder claws.

SMOKED BONE-IN PORK SHOULDER WITH A TWIST

Steps:

• 1. Gather your ingredients
• 2. Mix the apple cider vinegar and the apple cider (or juice) in a small spray bottle, and reserve.
• 3. Chef's Note: I prefer to spritz the pork shoulder; however, if you don't have a spray bottle handy, you can always use the "mop" method.
• 4. Using a pairing knife carefully cut off the fat cap, and reserve.
• 5. Cover the roast with the mustard.
• 6. Add the spice rub.
• 7. Secure the fat cap back on the pork shoulder using a bit of twine.
• 8. Chef's Tip: Use a surgeon's knot to hold the fat cap securely to the pork shoulder.
• 9. Wrap the pork shoulder in two layers of cling film.
• 10. Chef's Note: Stick in the fridge for a minimum of 8 hours, or up to 48.
• 11. Chef's Note: Some spice rubs because of their ingredients do not work well over long periods of time, and can even make the meat mushy. If you're using a prepackaged spice rub, check with the manufacturer on the amount of time the rub should stay on the meat.
• 12. Remove from the fridge, and uncover.
• 13. Chef's Tip: If you have a remote thermometer, insert it into the pork shoulder, but make sure it doesn't make contact with the bone.
• 14. Chef's Note: Get your smoker fired up and ready to go. The magic number for temperature is: 225f (107c).
• 15. Add the pork shoulder to the smoker.
• 16. After the first two hours, open up the smoker, and spritz it (or mop it), with the apple cider vinegar/apple cider (or juice) mixture.
• 17. Chef's Tip: Make this process as quick as possible. Open/Spritz/Close. And no peeking... Remember if you're lookin' it ain't cookin'
• 18. Chef's Note: The reason you want to wait about two hours before spritzing is this will give the crust a chance to form.
• 19. Chef's Note: If you're slicing the pork shoulder, remove it when the internal temperature reaches 170f (76c).
• 20. Chef's Note: If you're going to shred it, then wait until the internal temperature reaches 190f (87c).
• 21. Chef's Note: On an eight-pound pork shoulder the time will be from 6 to 8 hours. But don't rely on time... rely on temperature.
• 22. Chef's Tip: If you don't have a temperature probe, another way to check for doneness is to grab the bone and give it a twist. If it moves without any resistance, the roast is ready.
• 23. Chef's Note: When the temperature of the pork shoulder reaches 165f (73c) you might experience what is called the "stall." This is when the evaporation of the moisture coming from the meat, starts to cool things down... you might even see the temperature drop a degree or two. Don't worry, have another beer and the temperature will eventually get back on track.
• 24. Remove the pork shoulder from the smoker, and allow it to rest 20 minutes before slicing or shredding. Enjoy.
• 25. Keep the faith, and keep cooking.

BOILED PICNIC SHOULDER RECIPE

Steps:

• Let refrigerated pork sit on counter for 1 hour prior to cooking.
• Rinse the shoulder under cold running water.
• Place shoulder in large stock pot.
• Cover shoulder by 2 inches with cold water.
• Place stock pot over Medium-High heat on stove top. Cover.
• Let shoulder come to a rolling boil.
• Reduce heat to just below Medium.
• Boil ham, 20 minutes per pound or until done.
• Ham is done when internal temp reaches 150F degrees.
• Turn off heat. Let ham sit in pot to cool completely.
• Remove from liquid and place on a cutting board.
• Remove and discard the skin and the excess fat. Save the bones.
• Slice as desired.
• Enjoy!