April 1, 2012

Smoked Pork Shoulder

Prep Time: 24 hours
Cooking Time: 1.5 hours per pound (est. 6 hours 45 minutes - 7 hours 30 minutes)

5 lb Pork Shoulder
Hickory Smoker Chips

Dry Rub
¼ cup - Ground black pepper
¼ cup - Paprika
¼ cup - Sugar
2 Tbsp. - Salt
1 Tbsp. - Garlic Powder
1 Tbsp. - Onion Powder
1 Tbsp. - Dry Mustard
1 tsp. - Cayenne
2 Tbsp. - Brown Sugar

Wet Rub
Remaining dry rub
2 cups - Cider Vinegar
2 Tbsp. - Worcestershire sauce
1 cup - Water

1.      To do the night before you plan to smoke your shoulder: 1) combine the rub ingredients into a bowl. 2)  Massage ¼ to ½ of the rub onto the pork shoulder. 3) Place your shoulder into a zip lock bag and place in the refrigerator overnight.
2.      The next day pull your pork shoulder from the refrigerator an hour prior to smoking it.  Add another layer of rub onto the pork shoulder and let it sit room temperature.
3.      Prepare the smoker bringing the temperature to 200 to 220 degrees. Remember to add your smoke chips based on your smokers instructions.
4.      In a small pan over a low heat add your wet rub ingredients. Mix well. 
5.      Add your shoulder to your smoker and cook it for about 1 ½ hours per pound, or until it’s falling apart. 
6.      Baste your pork with your wet rub every hour.
7.      Remove the pork shoulder when done and let it sit for about 15 minutes. Shred or chop the meat to your liking.

**Serve with your favorite bread and bbq sauce to make an amazing pulled pork sandwich.**

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