The smoked pig is picked and chopped, and then dressed with a fiery vinegar sauce, and that's it. When the temperature of the interior of the meat is 90C/195F, it should be done. 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS … Either pull the pork shoulder apart with a fork or roughly chop with a cleaver, incorporating crispy bits of crackling (if you have it) or bark. For very best results, always buy your pork shoulder a day before you want to cook it and leave it uncovered in the fridge overnight so that the skin dries out – this achieves best crackling. The time it takes will vary depending on your piece of meat, the grill, and the cooking temperature. Pork shoulder is a cut of meat that plainly tells you where it comes from—the shoulder of a pig's forelimb. Apply a coat of Three Little Pig’s Mustard BBQ Sauce on the butt or shoulder as a rub binder. Set the cooking grate back on the grill. We offer it skin-on and bone-in. Season the skin with salt up to 24 hrs beforehand and keep the pork uncovered in the fridge if you can. Equally good—but rarely thought about—is a skin-on shoulder or leg of pork. The next day, lift off any fat that has hardened on the surface of the braising liquid, then spoon it … For the pork, in a small bowl, mix the salt and sugar until combined. If you’re lucky enough to have a shoulder with skin on it, score the skin in a crosshatch pattern, leaving an inch or so between the lines. 2 handfuls hickory chips (other types of wood chips can be substituted, such as oak or apple wood). The same results can be achieved in a kettle barbecue with low-moderate coals. The pork can be roasted on a rack for even cooking if you have one; Roast pork shoulder recipe. See more ideas about cooking recipes, pork recipes, recipes. With the skin on, pork shoulder is best used when the recipe calls for crispy pork skins or crackling. Refrigerate the pork shoulder uncovered. The downside is, the pork needs to cook in the oven for more or less 7 hours after sitting out in the fridge overnight to dry out. Apply a generous amount of the rub on all sides of the pork shoulder. 8 pounds bone-in, skin-on, pork shoulder; 3 ½ … If you leave the skin on it will reduce your bark. Please enable Cookies and reload the page. Fill the pan about halfway with water; this will catch drippings and keep the inside of the grill moist. This way it spends time with the fat cap both facing up, and down. Start with a pork shoulder in the 5 pound range, which is just the right size to fit on any smoker or grill. Place the pork shoulder in your smoker fat side down, with 5 to 6 wood chunks of your choice on top of hot coals. As all barbecues are unique, if your crackling gets too dark, cover loosely with foil and continue cooking. Brush some of the basting sauce over pork. Yes, according to Joe Haynes, Certified BBQ Judge, and blogger at Obsessive Competitive Barbecue. How to slow-smoke a Whole Pork Shoulder | BBQ Pork ShoulerFor more barbecue and grilling recipes visit: http://howtobbqright.com/Slow smoked pork shoulder. The good thing is, the skin stays nice and crisp longer so leftovers will be very much welcomed. Apply a Dry Rub. Soak the wood chips in water for about 30 minutes; set aside. It is separated from the loin between the first and second rib, and the front foot is removed above the joint, allowing a three inch shank. To make bbq pulled pork, toss the cooked pork with your favorite barbecue sauce to taste. https://www.jocooks.com/recipes/instant-pot-bbq-pulled-pork The same results can be achieved in a kettle barbecue with low-moderate coals. boil it with pork for about 2 hours, then grind. GET THE RECIPES: Pulled Pork Sandwiches with Mustard Slaw and Mustard Barbecue Sauce North Carolina Pulled Pork On a section of the grill that won’t receive direct heat, place a disposable pan or tray beneath the cooking grate and directly on the bottom bars or lava rocks (whichever your grill has). Meanwhile, combine barbeque sauce ingredients in saucepan and bring to a boil. If the outside of the shoulder doesn’t have some dark, crispy areas (i.e., bark or, if you started with skin, crackling), crank up the temperature to 260C/500F for a few minutes. The smoked pig is picked and chopped, and then dressed with a fiery vinegar sauce, and that's it. A pitcher on the grill above the drip pan, skin or fat side.... 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