Wow that looks good. You might prefer cooking the veggies in a Dutch oven, and then cooking the sauce in the same vessel. Slice or pull the pork, as you wish. Your pork shoulder will be bursting with citrus flavor. The seven-pound Boston butt made enough pulled pork sandwiches for four adults and two teenagers, and we used less than half the meat. Place the pork shoulder in the smoker. 5: Transfer the pork to an aluminum foil roasting pan and add the apple cider and the remaining 1/4 cup of whiskey. I feel the best way to spice things up a little is to try different marinades for my protein. Let it sit for about five or ten minutes. It’s also good with grilled chicken. Rinse pork shoulder and pat dry with paper towels. If the meat has a fat cap, leave it on—you can remove it later. When ready to smoke the pork, remove it from the brine solution. If you want to make pulled pork, however, you’ll want the internal temp to be higher. Place the pork in a large plastic bowl and pour the marinade over it. My typing has woke the neighbors. Make a simple marinade with 5 chopped garlic cloves, 1/2 cup of olive oil, juice from 1 lemon, 1 tablespoon each of salt, pepper and dried oregano and 1/4 cup of chopped fresh cilantro. Preheat, the smoker to 250°. Coat the pork in the rub. This recipe makes enough marinade to inject an eight-pound pork butt, also known as a Boston butt or pork shoulder.Even though this piece of meat goes by a few different names, they're all the same cut from the shoulder of the pig and make delicious pulled pork.You can scale the ingredients up or down if your cut of meat is bigger or smaller. Place the pork in a large plastic bowl and pour the marinade over it. This recipe for BBQ sauce is perfect with the BBQ pork shoulder recipe I’m providing here. After around four or five hours, check the water pan, as it might need to be refilled. For this Latin-inflected marinade, mix together 1/4 bunch of … Rub the mixture and make sure the entire meat is completely covered with it. Place the wood on the burner and fill the water pan with a combination of half beer and half apple juice. We usually place the meat fat-side up, but this time we did it fat-side down. This will also not let the fat curl up too much during cooking; Smoke until internal temperature is about 195-200F. If you don't have a smoker… Where’s the citrus? This makes enough BBQ rub for two large pork shoulders. Don’t have any such pickles and don’t know where to find them? Add remaining ingredients and stir. Of all the pig cuts, pork shoulder is one of our favorites, especially for feeding a crowd. The sauce will be good without any stove-top cooking. I don’t think the flesh was quite as juicy as it is with the fat-side up method, but choose either. Either will work fine, but if you use vinegar with the sugar and spices, more of the flavor will penetrate the pork. I use enough BBQ sauce in my pulled pork so that no extra sauce is needed on the sandwiches. For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a … Season the pork … I splashed too much in and it was soupy but I soaked it overnight anyway in foil. If it's Boston Butt, you don't have to trim any. Thanks for sharing! Now I’ll tell you how to make BBQ sauce from the ingredients above. I marinated this hunk of pork for about four hours. This simple smoked pulled pork butt (AKA pork shoulder) only requires a few pantry ingredients and a smoker to achieve melt-in-your-mouth tender smoked pulled pork. No one wants to nosh on mushy meat for dinner. Place the lid on the roaster and let it sit for 5-10 minutes. Learn pitmaster Aaron Franklin’s method for smoking in the pork recipe below. The relatively forgiving nature of the pork butt cut of meat, along with consistent cooking temperature, make this a great cook for beginners or anyone who wants to practice their fire-maintenance skills. Smoke pork shoulder at 225 degrees for 1-2 hours per pound. It’s perfect for summer cookouts. Once all the smoked pork shoulder is shredded, I sometimes like to moisten it with a light sauce. My entire family, along with all our friends, enjoys pork, so I have no problem meeting expectations. Prepare the rub by mixing salt, ground black pepper, garlic powder, onion powder, and paprika in a small bowl. 165 degrees is a safe temperature. 20 Best Pork Chop Marinades For easy, juicy pork chops with unparalleled flavor and perfect texture, these marinade recipes are bound to become your new go-to options. The kids will come over this evening for round two. Trim off the fat cap, if you wish. Season the pork shoulder. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. What type of beer did you use? Add your pork shoulder, and marinate overnight (if you can). Pork Shoulder Stall. Place the pork on the grate and smoke until the internal temperature reaches 165 degrees, about 5 hours. Cilantro-lime marinade. This Marinade for Smoking Meat is easy and leave whatever meat you are smoking so tasty!. Start at the opposite end of where you’re holding the meat and begin shredding the flesh. See what you have done? If you’re not a huge fan of pineapple juice, you can swap it for mango. After the pork shoulder sits in the marinade for several hours, I rub it all over and generously with a mixture of brown sugar and spices. The best way to tell if pork shoulder has finished cooking using any cooking method is the bone test. Pour it over the meat and toss. Sometimes I use a dry rub, and sometimes I prefer a wet BBQ rub. I wasn't sure if you have used different kinds and if it really mattered. So here are the steps for making Slow Smoked Mexican-style Pork Shoulder: Mix the rub; Make long slashes in the fat and the meat to help the marinade penetrate. Each of these marinade recipes can be customized with your favorite ingredients. In this case, I made a wet rub that was paste-like in consistency. If your smoker has a thermostat setting, set it to 225 degrees. As a traditional cook of the Deep South, I’m expected to have lots of pork recipes. Garlic and pork shoulder go hand in hand. Put the pork into a casserole dish. Brenda from Springfield, MO on October 07, 2012: This look really good I'm going to have to make it soon. If you want to make pulled pork from the BBQ pork recipe above, the meat needs to reach an internal temperature of 180-185 degrees. If the meat has a fat cap, leave it on—you can remove it later. I've used it several times. I used to be married to a pork producer, too, so I had to come up with lots of pork recipes for our constant supply of homegrown meat. I can’t think of a single traditional cut of pork that we don’t like—and that doesn’t include the internal organs. Slather it all over your pork shoulder, and let it sit in the fridge overnight. Combine oil with a slightly acid ingredient, such as soy sauce, fruit juice or wine, and cover the meat with it. In this case, I combined ¼ cup beer, 2 tablespoons cider vinegar, and one tablespoon brown sugar. I like to simmer by sauce on the stove for thirty minutes or so, but you don’t have to follow this step. cover. Holle Abee (author) from Georgia on May 31, 2013: Marcy Goodfleisch from Planet Earth on October 25, 2012: I may try to vary this by using shredded chicken (I don't eat pork). A few years ago I got my husband a smoker for Christmas. After the rub was applied, the pork was left in the refrigerator overnight. Marinading a pork shoulder overnight adds flavor, although most marinades don't tenderize meat much. For a really wonderful sandwich, try topping the meat with a couple of super crisp and crunchy green tomato pickles. For a thinner sauce, add a little more beer. The sauce can be served hot, warm, or cold. Gently try to pull out the shoulder bone, and if it comes out very easily and the bone is clean, then it has finished smoking. Take the pork shoulder off the smoker and cover it with foil. Start the smoker. I think that’s a North Carolina thing. To make an orange juice marinade, in a large pot, combine 1/3 cup of olive oil, 1/4 cup of orange juice, 4 crushed garlic cloves and 1 tablespoon each of salt, pepper and dried oregano leaves. For a hotter sauce, you can always use more jalapenos or add some hot sauce. It’s that simple. We let ours get to 180 degrees or so. I wasn’t at all disappointed with my beer marinade, and it was easy, too! I think he does the easy part, but I get to enjoy being creative with mine. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. This is a great BBQ pork recipe with which I experimented over the weekend. Where’s the oil? Decide what type of wood you want to use on your smoker and soak it in beer, apple juice, or water for about an hour before cooking. I prefer to leave it around 12 hours in brine, usually overnight and then remove it on the next morning, ready for smoking. Run through blender or food processor to liquefy. Holle Abee (author) from Georgia on August 21, 2018: It's a great recipe. She creates a lot of delicious recipes and enjoys sharing them. Puree 1 tablespoon each of ground cumin and dried oregano with 2 heads of garlic and 2 tablespoons of orange juice.If the mixture is too dry, add more orange juice 1 teaspoon at a time. Your article makes me want to get another one and start again. About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. Mix about 1/4 cup sugar rub into cider; reserve remaining rub. It’s on the smoker now with my fingers crossed. Once it was done, I pulled the pork and stirred in a hefty portion of BBQ sauce. You save a little money and get to try a new recipe — sounds good to me. Pile the meat on onion rolls, Kaiser rolls, hamburger buns, or plain sliced bread. Drizzle the pork shoulder with the 2 Tablespoons of cooking oil and spread all around. Brining is a beautiful way to keep your grilled meat moist and flavorful, but when smoking a large pork shoulder a deep, penetrating marinade needs the help of a injection. Whether you want your meat baked, broiled or grilled on the BBQ; boneless or bone-in; … To make the injection: In a medium bowl, whisk together apple juice, brown sugar, … More: 5 flavorful marinades for grilled chicken. 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