This was one of the most exhausting weekends I have had in a long time. I worked from 9 in the morning until 2am both Friday and Saturday nights and somehow in the middle of all of that I found time to smoke some pork shoulder for a church gathering on Sunday afternoon. And here I am writing about it now. What dedication!!!
I get a lot of compliments on my pulled pork and in a rare moment of weakness, I am going to show you how I do it.
A smoker is what you really need to do this but if you don't have one, you can come pretty close using indirect heat in a grill. Just remember to keep the heat low and cook the meat slow. And you need some type of wood with your charcoal to get that smokey flavory. Hickory or mesquite are my favorites with pork.
Here are the ingredients I start with:
7-8 lbs pork shoulder roast (sometimes called Picnic roast)
1 bottle Worchestershire sauce
Injection Marinade: 1 cup Apple Juice 1/2 cup Apple cider vinegar 1 tbsp Kosher Salt 1 tsp cayenne pepper
The secret rub: Brown Sugar Kosher Salt Black Pepper Garlic powder Cumin Paprika Ground Chile Powder (I like Chile Arbol) Cinnamon
Now you might be saying, "SG, you didn't tell me how much of each spice to use." I know. If I told you that, it wouldn't be a secret now would it? Just play with the ingredients until you get a mix that you like.
1. Get your fire going. You need a small fire the will sustain the temperature between 200 and 225 degrees. And depending on your smoker or grill, be ready to tend the fire for 6 to 8 hours.
2. Put you meat in a pan and start injecting the marinade into it. You can get a meat syringe at most grocery stores. Be sure to inject a lot into the meat around the bone because your rub never gets to that part to season it.
3. Pour the worchestershire onto the meat and rub it in well.
4. Sprinkle a lot of the secret rub on the meat. Pack it on really well. It should all be well covered. When you are done it should look like this..
5. Put the meat on the smoker/grill and cook until the internal temperature is about 160 degrees. (One of my favorite tools is a digital probe thermometer. Go out and get one!)
6. At this point, the meat won't take any more smoke flavor so you have 2 options. A) Spray the meat thoroughly with apple juice, wrap it in foil and put it back on the smoker until the temp reaches about 195 degrees.
B)Spray the meat thoroughly with apple juice, wrap it in foil and put it in a 200 degree oven until the temp reaches about 195 degrees. I usually opt for B because by then I am either busy or tired.
7. Take the meat out and let it cool for a bit.
8. Open the foil and save all of the juice that comes out.
9. Pull the meat apart with two fork. It should be easy. If it is still hard to pull apart, wrap it back up and put it back in the oven for a while.
When you are done, it should look something like this:
I'm going to bed now.
The Survival Gourmet