Smoked Pork Shoulder (Pork Butt)

配料

• 1 whole Pork Shoulder or Pork Butt

• Apple Cider Vinegar

• Apple Juice

• Yellow Mustard or Dijon Mustard

• Your Favorite Dry Rub or use the Rub below.

RUB

• 1/4 cup brown sugar

• 1/4 cup salt

• 1 tablespoon chili powder

• 1 tablespoon smoked paprika

• 1/2 tablespoon dry mustard

• 1/2 tablespoon cumin

• 1/2 teaspoon cayenne pepper

• 2 teaspoons garlic powder.

• 1 teaspoon onion powder

步骤

1. TRIM THE PORK SHOULDER - the recommendation is to cut the fat cap to barely 1/4 inch on the top side. The fat inside the meat is what is more important.

2. INJECT THE PORK SHOULDER - use equal parts, apple cider vinegar and apple juice or water to get moisture and flavor into the interior of the meat.

3. APPLY DRY RUB - start by applying a slathering of mustard to the entire pork shoulder. This will allow the rub to stick. Generously apply the dry rub to the meat.

4. SMOKE - target 250°F for the first 3 to 4 hours. Suggest using Apple or Cherry wood for the smoke.

5. SPRITZ - after 3 to 4 hours of smoke, use a spray bottle to lightly spray (equal parts of apple cider vinegar, and apple juice or water)the shoulder every 30 minutes until the internal temperature of the pork is 165°F.

6. WRAP- after the internal temperature of the pork hits 165°, wrap the shoulder in foil or butcher paper and reinsert your remote probe meat thermometer.

7. CONTINUE TO COOK - place the pork back onto the smoker at 250°F and continue to cook until the pork shoulder reaches range of 190°F to 205°F.

8. REST - after the pork reaches the finish temperature, remove from the smoker, wrap, and store in a cooler (with no ice) for an hour or two. This will allow the shoulder to slowly cool and red distribute all the amazing flavor and moisture.

9. PULL - use your favorite tool and pull the pork into strings, this is when it becomes pulled pork. There will be some cartilage and stringy fat. Be sure to discard those as you pull.