3.1.2 Pulled Pork Shoulder
Time in oven/on stove: 12 h
Ingredients
| Amount | Ingredient | Preparation |
| 1 | | whole pork shoulder (16-18pounds) |
| | | Dry rub |
| 1.5 | tbsp | brown sugar |
| 5 | tbsp | salt |
| 0.5 | tbsp | paprika |
| 1 | tsp | chilli powder |
| 0.125 | tsp | dried oregano |
| 0.125 | tsp | cayenne pepper |
| 0.125 | tsp | cumin |
| 0.125 | tsp | black pepper |
| | | Vinegar mop |
| 2 | cups | apple cider vinegar |
| 1 | tbsp | cayenne pepper |
| 0.5 | tbsp | salt |
| 2 | slices | lemon |
|
Instructions
- For the vinegar mop: In a large bowl, combine the ingredients and
mix well. Make at least 24 hours prior to usage for the best flavor.
It can last up 2 weeks at room temperature.
- Set grill for indirect cooking.
- In a small bowl, combine the dry rub ingredients. Mix well and set
aside.
- Apply the dry rub to the meat in an even coating, patting so the
rub adheres.
- When the grill reaches 225/250 degrees F, place the pork shoulder,
skin side down, on the void side (non fire side) of the grill and
close the lid. (see intro) Cook for 14-16 hours, adding charcoal as
needed during the cooking process to keep the cooker temperature
at 225 degree F. I check the temperature every hour just to be sure.
Once the temperature starts to drop I add between 8-10 hot coals.
Two small wood chunks should be added every hour to increase
the smoke flavor.
- When the meat has cooked for 13 hours, start basting the shoulder
with the vinegar sop mop every hour. When done, the blade bone
(the bone visible on the side of the shoulder) should release with
a firm tug and the internal temperature of the meat should reach
195 degrees F.
- Remove the pork to a cutting board and let it rest for 30 minutes.
Wearing insulated rubber gloves, pull the pork from the bone by
hand. Pull off and discard all visible fat.
Notes:
Serve with Memphis-Style Championship Red Sauce (see page 360)