A good spice rub (like Moonshine BBQ Pork Rub) Method: Cover the meat in the spice rub, being as minimal or liberal as you want. BBQ Rub. This rub is the secret to bringing out the delicious flavors of the meat: Brown sugar: Light or dark brown sugar will work Salt: Kosher salt or another coarse salt Black pepper: freshly cracked is ideal Paprika: regular paprika is great or smoked if you want extra smokey flavor Garlic powder: you can also use granulated garlic or dried minced garlic By hand, pack as much on the pork as will stick. Acidity matters for pork. Then bake at 250 for 4-6 hours. I need a kick a$$ rub to impress the family - … This pulled pork recipe can be made with a Smoked Pork Butt or Smoked Pork Shoulder. https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe There are a few things you’ll need to make pork shoulder burnt ends. In comparison, below the butt is the pork shoulder. It was so good! In a small bowl, combine brown sugar, garlic, smoked paprika, salt, pepper and dry mustard. https://www.goodlifeeats.com/the-best-smoked-pork-shoulder-recipe Before roasting a Boston butt, creating and applying a perfectly-paired pork butt rub seasoning will maximize your flavor. Allow the pork butt to rest for 30 to 40 minutes. Pork shoulder. Smoked pork shoulder with the most amazing rub ever! It gave the meat a lot of flavor and provided a nice crust on that smoked meat. SMOKED PORK SHOULDER Double wrap the pork shoulder to avoid any additional smoke to get to the meat. Keep leftover rub in a tightly covered jar. Preparing to smoke a pork shoulder, I injected the shoulder with 14 oz of vegetable broth and a tablespoon of Old Bay seasoning, then generously covered the shoulder with the dry rub. We prefer mustard. Bone-In Pork Shoulder – This recipe is perfect for those smaller pork shoulders that are 6-8 pounds. Normally when you think of smoked pulled pork you think of a typical sweet with some heat, North Carolina style pulled pork. Often used because it is a versatile piece of meat, the pork butt really shines when it’s slow-cooked or braised until it’s tender and easy to remove from the bone. Refrain from using seasonings high in sugar…the long exposure to heat can cause the sugar to burn. This is one of my Summer recipes I know you’ll want to keep on hand! Get your oven, or BBQ to about 250F – 275F. We also love easy smoker recipes like my Smoked Chicken Wings and 1-2-3 Smoked Ribs. I love how you have total control over what goes into the mix. Pulled pork rub OK really scared of my mother in law's chilli and BBQ for Xmas Eve dinner so I volunteered to make some pulled pork. https://www.food.com/recipe/smoked-pork-shoulder-smoker-or-pit-161941 Next, slather the sides of the meat and season with the rub. Cup one hand along the side of the pork and use it to catch the rub and press it evenly onto the meat. https://www.recipelion.com/Pork-Recipes/Dry-Rubbed-Smoked-Pork-Shoulder So here are the steps for making Slow Smoked Mexican-style Pork Shoulder: Mix the rub; Make long slashes in the fat and the meat to help the marinade penetrate. A good Sweet BBQ Rub for Chicken and Pork is ESSENTIAL to have in your grilling arsenal, and buying them from the store gets expensive. Prepare a grill using hardwood charcoal. This Smoked Pork Shoulder recipe is one of those that I love to make for potlucks and bbq’s. The injected brine is Cuban in influence; injecting pork shoulders is all the rage now, and with good reason. Set aside for half an hour. If you’re going to smoke a pork shoulder – or roast it in the over for a long period of time – I recommend putting the pork dry rub on the night before you’re going to cook the meat. Rub the oil over the pork, getting into every nook and cranny. Smoked Pork Shoulder Rub. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker. You can use extra virgin olive oil, beef stock, or any liquid you like. This started out as strictly a North Carolina-style barbecue, but over the years it has evolved. Once the probe temperature reads 160°, open the smoker and carefully remove the pork shoulder and place on a baking sheet with 2 pieces of heavy duty aluminum foil. Today I’m trying something a little different, and going with a central Texas, pepper based rub for the best smoked pork but I’ve ever had! Feed a crowd with this tender, savory pork. Increase the flavor and lower the cost for seasoning your favorite grilled meats by making my signature sweet rub at home! You'll use probably 25LBs of charcoal to achieve this, and your hair will smell like smoke for 2-3 days even after washing. If you don't have a smoker, wrap in foil. The pork should be rinsed, trimmed of excess fat, seasoned, and allowed to rest at least overnight in the fridge before hitting the smoker.A good dry rub or wet rub can really improve the flavor. Be sure to wrap the foil around the probe. This will be your new go-to smoked pork shoulder recipe (especially if you have an electric smoker)! Prepare grill with a 300° fire with pecan or hickory for smoke flavor. Related: Go check out that recipe for The Best Smoked Pork Shoulder. A 10-12LB pork shoulder cooked at 225 for about 14 hours is done. https://www.foodnetwork.com/recipes/smoked-pork-shoulder-recipe Best electric smoker for pork shoulder: The first thing you are going to need is a smoker – here is the one we have and we love it!. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Generously apply the rub ; Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. It’s a large cut of meat, so it’s going to take a while for those spices to get down in there. For starters, try our recipe for smoked pork shoulder rub and eventually branch out to make a spice rub of your own. Some pitmasters go to the grave protecting their signature spice rub recipes. Apple Juice – To keep the pork shoulder burnt ends moist while they smoke. https://www.thespruceeats.com/roasted-pork-shoulder-recipe-1808467 Sprinkle rub all over pork shoulder, pressing into the meat. https://mrecipes.com/smoker/pork/dry-rubbed-pork-shoulder-tacos Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate. Rinse the pork shoulder under cold water, thoroughly drying it with a paper towel. Mix olive oil and Worcestershire sauce together and rub all over pork. Generously rub the spice mixture over the pork shoulder and let stand at room temperature for at least 2 hours to allow the flavors to really get in there. My husband and I have been working on this smoked pulled pork recipe for nearly 10 years, and I believe we have perfected it! This Smoked Pulled Pork recipe is my family's go-to. The dry rub will adhere to the slather. If using a smoker, we recomend cherry wood. Flip the butt over, so the fat side faces up. This will also not let the fat curl up too much during cooking; Smoke until internal temperature is about 195-200F. 1 Rub While All-Purpose BBQ rubs are excellent resources to use when in a bind, you can create your own personalized smoked pork shoulder rub with the unique flavors you prefer. So we start with a Dijon mustard slather to allow the rub to stick. I then placed the shoulder in a plastic bag and left it in the refrigerator overnight. Smoked Pork Shoulder Rub. by: Ben Molloy . 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