Most recently I used it as a pork rub on a big pork shoulder that I smoked on our Traeger for pulled pork sandwiches. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker. It’s a large cut of meat, so it’s going to take a while for those spices to get down in there. This Smoked Pulled Pork recipe is my family's go-to. Generously rub the spice mixture over the pork shoulder and let stand at room temperature for at least 2 hours to allow the flavors to really get in there. https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe This will also not let the fat curl up too much during cooking; Smoke until internal temperature is about 195-200F. This pulled pork recipe can be made with a Smoked Pork Butt or Smoked Pork Shoulder. Acidity matters for pork. https://leitesculinaria.com/108360/recipes-smoked-pork-shoulder.html Prepare grill with a 300° fire with pecan or hickory for smoke flavor. This started out as strictly a North Carolina-style barbecue, but over the years it has evolved. Normally when you think of smoked pulled pork you think of a typical sweet with some heat, North Carolina style pulled pork. I love how you have total control over what goes into the mix. This Smoked Pork Shoulder recipe is one of those that I love to make for potlucks and bbq’s. This rub is the secret to bringing out the delicious flavors of the meat: Brown sugar: Light or dark brown sugar will work Salt: Kosher salt or another coarse salt Black pepper: freshly cracked is ideal Paprika: regular paprika is great or smoked if you want extra smokey flavor Garlic powder: you can also use granulated garlic or dried minced garlic Sprinkle rub all over pork shoulder, pressing into the meat. Bone-In Pork Shoulder – This recipe is perfect for those smaller pork shoulders that are 6-8 pounds. You'll use probably 25LBs of charcoal to achieve this, and your hair will smell like smoke for 2-3 days even after washing. This will be your new go-to smoked pork shoulder recipe (especially if you have an electric smoker)! Smoked Pork Shoulder Rub. If you’re going to smoke a pork shoulder – or roast it in the over for a long period of time – I recommend putting the pork dry rub on the night before you’re going to cook the meat. https://www.foodnetwork.com/recipes/smoked-pork-shoulder-recipe Before roasting a Boston butt, creating and applying a perfectly-paired pork butt rub seasoning will maximize your flavor. Best electric smoker for pork shoulder: The first thing you are going to need is a smoker – here is the one we have and we love it!. Rub the oil over the pork, getting into every nook and cranny. https://www.recipelion.com/Pork-Recipes/Dry-Rubbed-Smoked-Pork-Shoulder My husband and I have been working on this smoked pulled pork recipe for nearly 10 years, and I believe we have perfected it! There are a few things you’ll need to make pork shoulder burnt ends. Some pitmasters go to the grave protecting their signature spice rub recipes. 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. Feed a crowd with this tender, savory pork. https://www.food.com/recipe/smoked-pork-shoulder-smoker-or-pit-161941 Increase the flavor and lower the cost for seasoning your favorite grilled meats by making my signature sweet rub at home! It gave the meat a lot of flavor and provided a nice crust on that smoked meat. We prefer mustard. Set aside for half an hour. If using a smoker, we recomend cherry wood. Today I’m trying something a little different, and going with a central Texas, pepper based rub for the best smoked pork but I’ve ever had! Next, slather the sides of the meat and season with the rub. Cup one hand along the side of the pork and use it to catch the rub and press it evenly onto the meat. The pork should be rinsed, trimmed of excess fat, seasoned, and allowed to rest at least overnight in the fridge before hitting the smoker.A good dry rub or wet rub can really improve the flavor. Flip the butt over, so the fat side faces up. It was so good! Mix olive oil and Worcestershire sauce together and rub all over pork. Smoked Pork Shoulder Rub. Slather and rub. https://www.thespruceeats.com/roasted-pork-shoulder-recipe-1808467 A good Sweet BBQ Rub for Chicken and Pork is ESSENTIAL to have in your grilling arsenal, and buying them from the store gets expensive. In a small bowl, combine brown sugar, garlic, smoked paprika, salt, pepper and dry mustard. By hand, pack as much on the pork as will stick. Allow the pork butt to rest for 30 to 40 minutes. Related: Go check out that recipe for The Best Smoked Pork Shoulder. A 10-12LB pork shoulder cooked at 225 for about 14 hours is done. If you don't have a smoker, wrap in foil. Pork shoulder. Rinse the pork shoulder under cold water, thoroughly drying it with a paper towel. https://mrecipes.com/smoker/pork/dry-rubbed-pork-shoulder-tacos Preparing to smoke a pork shoulder, I injected the shoulder with 14 oz of vegetable broth and a tablespoon of Old Bay seasoning, then generously covered the shoulder with the dry rub. The injected brine is Cuban in influence; injecting pork shoulders is all the rage now, and with good reason. Refrain from using seasonings high in sugar…the long exposure to heat can cause the sugar to burn. Double wrap the pork shoulder to avoid any additional smoke to get to the meat. The dry rub will adhere to the slather. Generously apply the rub ; Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. We also love easy smoker recipes like my Smoked Chicken Wings and 1-2-3 Smoked Ribs. Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate. Pat pork shoulder dry with paper towels. This is one of my Summer recipes I know you’ll want to keep on hand! Apple Juice – To keep the pork shoulder burnt ends moist while they smoke. Be sure to wrap the foil around the probe. I need a kick a$$ rub to impress the family - … Prepare a grill using hardwood charcoal. Keep leftover rub in a tightly covered jar. In comparison, below the butt is the pork shoulder. If you have a cut with skin on, score the skin and get some of the rub in there as well. Once the probe temperature reads 160°, open the smoker and carefully remove the pork shoulder and place on a baking sheet with 2 pieces of heavy duty aluminum foil. Pork Shoulder Burnt Ends Recipe. BBQ Rub – I used about 4 tablespoons of rub for this recipe. Then bake at 250 for 4-6 hours. A good spice rub (like Moonshine BBQ Pork Rub) Method: Cover the meat in the spice rub, being as minimal or liberal as you want. SMOKED PORK SHOULDER Excellent Pork Shoulder Rub and Mop Recipes 14 hours. Smoked pork shoulder with the most amazing rub ever! So we start with a Dijon mustard slather to allow the rub to stick. The rub is more Memphis, and it helps produce a better "outside brown," those prized bits of char that get chopped into pork barbecue. Pulled pork rub OK really scared of my mother in law's chilli and BBQ for Xmas Eve dinner so I volunteered to make some pulled pork. https://www.goodlifeeats.com/the-best-smoked-pork-shoulder-recipe You can use extra virgin olive oil, beef stock, or any liquid you like. 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