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
Directions:
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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