Smoke Pork Shoulder/Butt Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6-9 pound pork shoulder or pork butt fat trimmed
4 tablespoons of yellow or Dijon mustard
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Directions: |
Directions:
1. Preheat your smoker using your favorite flavored wood to 250°.
2. Place a metal drip pan underneath the grill grates and fill it up with water.
3. Make the bbq rub for the pork shoulder and set aside.
4. Pull it out from the refrigerator and let sit for 30 minutes.
5. Trim away any access fat that is unwanted.
6. Rub it down on all sides with yellow or Dijon mustard.
7. Coat the pork on all sides with the rub
8. Place it on the smoker.
step by step pulled pork procedures 1 through 8
9. After 3 hours of smoking, begin spritzing with 15-20 sprays every hour for 3 more hours for a total of 3 separate spritzes before removing it.
10. Once the shoulder reaches an internal temperature of between 165° and 170°, remove it from the grill.
11. Add it to a double sheet of large foil and spray it again with the spritzer generously.
12. Wrap it well in the foil and return to the grill.
13. Continue cooking it until it reaches an internal temperature of 200° to 205°.
14. Remove it and let it rest in the foil for 30-60 minutes.
15. Unwrap it, remove the bones and any large chunks of fat and shred using forks, tongs, or hands.
16. Serve pulled with your favorite BBQ sauce or on a sandwich.
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Personal
Notes: |
Personal
Notes: Rub:
Cumin
Garlic Granules
Onion Granules
Paprika
Sea Salt
Pepper
Spritzer:
1 cup apple juice
1/2 cup apple cider vinegar
1/2 cup water
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