SMOKED PORK SHOULDER (SMOKER OR PIT)
This recipe was given to me by a friend of my DH's who smokes pork shoulder, we have had it many times in the past and is so good I just had to post the recipe here on Zaar! --- Although it is not necessary to use the injector flavoring, the process adds immense moisture and flavor creating the ultimate insurance for a perfect pork shoulder roast! If you have a flavor injector needle from a Showtime Rottiserie oven then use it to inject the roast with the apple juice mixture, it will work well, inject the mixture using 1/2-ounce per pound. You do not have to use all of the rub, refrigerate any leftover rub for the next use. Cooking time will depend on the size of your roasts, which will be 1 hour per pound at 225 degrees --- recipe by Chris Lilly/Big Bob Gibson's
Provided by Kittencalrecipezazz
Categories Pork
Time 1h30m
Yield 2 roasts
Number Of Ingredients 16
Steps:
- Mix all the spice mixture together until combined.
- In a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.
- Remove the roasts from the fridge.
- If using the injector liquid, inject the COLD two roasts all over with the liquid (using 1/2-ounce per pound).
- Gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.
- Let sit out for 1-1/2 hours at room temperature after injecting and coating with rub.
- Cook on a pit or smoker for 1 hour per pound at 225 degrees.
Nutrition Facts : Calories 735, Fat 4.9, SaturatedFat 0.8, Sodium 17724.1, Carbohydrate 179, Fiber 14.6, Sugar 141, Protein 9.4
SMOKED PORK SHOULDER
Provided by Food Network
Time 6h10m
Yield cups cider vinegar
Number Of Ingredients 19
Steps:
- Sprinkle pork with salt. Cover and chill for 30 minutes.
- Prepare charcoal fire with half of charcoal in grill. Let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides off grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.
- Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.
- Prepare an additional charcoal fire with 12 briquettes in an auxiliary grill or fire bucket. let burn for 30 minutes or until covered with gray ash. Carefully add 6 briquettes to each pile in smoker. Place 2 more hickory chunks on each pile. repeat procedure every 30 minutes. You will continue to cook the pork, covered for 5 hours and 30 minutes, or until meat thermometer inserted into the thickest portion registers at least 165 degrees F. Turn the pork once during the last 2 hours.
- Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.
- Stir together all ingredients in a medium saucepan. Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve.
- Yield: 2 cups
- Stir all ingredients together, blending well.
- Yield: 4 cups
BOB'S PULLED PORK ON A SMOKER
This is the correct way to smoke a pork shoulder with professional results--from the brine, to the rub and sauce, to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder. Place in a bun with your favorite BBQ sauce.
Provided by bobthecook1
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 20h10m
Yield 20
Number Of Ingredients 11
Steps:
- Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
- Cover pot and refrigerate for 12 hours.
- Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
- Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
- Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 15.2 g, Cholesterol 103.9 mg, Fat 32.1 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 11.2 g, Sodium 2690.8 mg, Sugar 13.1 g
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