Smoked Pork Shoulder Smoker Or Pit Food

SMOKED PORK SHOULDER (SMOKER OR PIT)

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.

SMOKED PORK SHOULDER

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

PELLET GRILL SMOKED PORK SHOULDER AL PASTOR

Steps:

• Preheat the oven to 350 degrees F.
• Put the dried chiles on a baking sheet. Bake until slightly puffed, about 5 minutes. Meanwhile, cut the pineapple lengthwise into four pieces, then remove the core from each piece. Cut one quarter into chunks and set the rest aside.
• Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and half the onion and cook, stirring often, until the onion is soft and translucent, about 10 minutes. Stir in the dried chiles, pineapple chunks, vinegar, salt, brown sugar, achiote paste and 1 cup water and bring to a boil. Reduce the heat and let simmer until the chiles have softened, about 10 minutes. Let cool for 10 minutes before transferring to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Reserve 1 cup for later and let the rest cool completely.
• Put the pork in a large enough container to hold it comfortably and coat completely with the chile-pineapple marinade. Cover with plastic wrap and refrigerate at least 24 hours and up to 48 hours. Remove from the refrigerator 1 hour before you are ready to cook it.
• Light a pellet grill according to manufacturer's directions and set to 250 degrees F. Once lit, cover and let preheat for 15 minutes.
• Put the pork directly on the grill grate and cook until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 5 hours. Remove the pork from the grill and wrap it tightly in several sheets of aluminum foil so that it is completely sealed. Increase the temperature of the grill to 275 degrees F and return the pork to the grill, putting it on a rimmed baking sheet to catch any juices that escape. Put the reserved pineapple directly on the grill grates and cook until pineapple is golden and caramelized, about 1 hour 30 minutes; remove from grill. Continue to cook the pork until the internal temperature reaches 195 degrees F on an instant-read thermometer, about 3 hours more. Remove from the grill and allow to rest 20 to 30 minutes.
• Meanwhile, once the pineapple has cooled, dice it and add it along with any juices to a medium bowl. Stir in the remaining onion along with the cilantro, lime juice and habanero chile. Season to taste with salt. Slice the pork 1/2 inch thick and cut each slice into 1/2-inch-thick strips. Serve with the salsa, reserved marinade and warm tortillas.

SLOW ROASTED SMOKED PORK SHOULDER

Steps:

• Turn oven on to 300.
• Place pork in lasagne pan fat side up. (can be placed on a rack,optional).
• Score fat lightly in a diamond pattern, not piercing through to the meat.
• Rub salt, pepper and garlic on the fat.
• Cover lightly with tin foil and roast for 3 hours, this gets the fat melting.
• Remove tin foil and reduce oven to 225.
• Continue roasting for 4 hours.
• Remove from oven and drain drippings if desired.
• Turn oven up to 450-500.
• Place pork back in oven until fat is crispy and browned, about 5-10mins.
• Remove from oven, lightly tent with tin foil and wait till cool enought to handle.
• Remove meat and tear apart with 2 forks.
• Toss with favorite BBQ sauce and serve on buns.
• *note* I've made this a 1000 times. Sometimes with aromatic herbs such as rosemary, thyme and sage. Sometimes with a wet rub. Sometimes with fruit such as apples,peaches, or pineapple. I've never had one not turn out. I posted this recipe today because that's what in my oven. (big game on!).
• Enjoy!

BOB'S PULLED PORK ON A SMOKER

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.