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Smoked Pork Shoulder (at least 16lbs)
24 hours prior: soak shoulder in water/salt brine
2 hours prior: rub shoulder generously with spice mixture of, ½ c. kosher salt, 1 c. brown sugar, 1 c. white sugar, 1/3 c. ancho chili powder, ¼ c. paprika, 4 tbls black pepper, 3 tbls onion powder, 3 tbls garlic powder, 3 tbls cumin, 2 tbls cayenne pepper
Fire up smoker with reservoir of macro-brew lager (Miller, Budweiser, etc) preferably with a high malt content and for smoking wood, use cherry. Refill reservoir and add wood as needed…also ensure the cook has a beer in his/her belly at some point too.
Smoke shoulder for at least 10 hours (internal temp +180degree F.)
Bring pork in from smoker and cut into large chunks to go into Nesco-type roaster. Finish cooking until pork can be shredded.
Have a previously prepared BBQ sauce consisting of 3 c. ketchup, 1 c. spicy bbq, 1 c. brown sugar, 2 ½ tbls lemon juice, 2 tsp Worcestershire, dash of red pepper sauce, 3 tbls steak sauce, 3 cloves garlic and white vinegar to taste, ready. No one will use it, but it’s there just in case.
Serve pork on onion buns, with a coleslaw made with bacon drippings, have another beer(s) and enjoy!
24 hours prior: soak shoulder in water/salt brine
2 hours prior: rub shoulder generously with spice mixture of, ½ c. kosher salt, 1 c. brown sugar, 1 c. white sugar, 1/3 c. ancho chili powder, ¼ c. paprika, 4 tbls black pepper, 3 tbls onion powder, 3 tbls garlic powder, 3 tbls cumin, 2 tbls cayenne pepper
Fire up smoker with reservoir of macro-brew lager (Miller, Budweiser, etc) preferably with a high malt content and for smoking wood, use cherry. Refill reservoir and add wood as needed…also ensure the cook has a beer in his/her belly at some point too.
Smoke shoulder for at least 10 hours (internal temp +180degree F.)
Bring pork in from smoker and cut into large chunks to go into Nesco-type roaster. Finish cooking until pork can be shredded.
Have a previously prepared BBQ sauce consisting of 3 c. ketchup, 1 c. spicy bbq, 1 c. brown sugar, 2 ½ tbls lemon juice, 2 tsp Worcestershire, dash of red pepper sauce, 3 tbls steak sauce, 3 cloves garlic and white vinegar to taste, ready. No one will use it, but it’s there just in case.
Serve pork on onion buns, with a coleslaw made with bacon drippings, have another beer(s) and enjoy!
