Smoked Pork Shoulder Food

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.

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:

• Preheat oven to 300 degrees. Season pork with salt and pepper. Transfer to a roasting pan; cover with parchment and then foil. Roast until pork is tender but not falling apart, 5 to 6 hours. (A paring knife inserted into the center should meet little resistance.)
• About 30 minutes before pork is finished roasting, heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone. Cover grill.
• Soak 4 cups applewood chips ( barbecue-store.com) in water for 30 minutes. Drain 2 cups wood (leave 2 cups in water); add to coals.
• Once smoke develops, transfer pork to grill rack, and set over drip pan. Position open lid vent over pork. (This will direct the smoke and impart maximum flavor.)
• Smoke pork for 45 minutes. Drain remaining 2 cups wood; add to coals. Smoke pork for 30 minutes more. Shred pork using a fork, and serve with sauces.

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.

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!

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