YIELD:
2 servings per pound
PREP TIME:
24 hours
COOK TIME: 5-9 hours
COOKING METHOD: Barbequing and Roasting
INGREDIENTS
1 pork shoulder (Sometimes called Boston Butt) 4-6 pounds is an average size available at most grocery store meat departments
Brine ingredients you prefer
Rub ingredients you prefer
DIRECTIONS
The day before:
Prepare brine in non-reactive container or large food safe plastic bag
Submerge pork shoulder in brine mixture, cover and place in refrigerator for 8 - 24 hours.
The day of the cook:
Remove shoulder from brine, rinse and pat dry.
Place meat in a large bowl or pot, into which you have placed 1+ cup of your favorite dry rub.
Use your hands to coat the meat liberally and pat in. Refrigerate meat for at least 3 hours.
Remove the meat from the cooler about 1 hour before cooking.
Method:
Place the meat in grill/smoker preheated to at least 225F degrees and no more than 275F. Maintain this heat level throughout the cooking process.
Place the meat indirect to the heat source and over a drip pan. You may wish to add water or other liquid to the drip pan. This is a slow cooking method and, depending upon the size of your roast, it will cook for at least 5 hours and as much as 9 hours or until the meat reaches an internal temperature of 185F degrees for sliced and 190F degrees for pulled pork. If using smoke, the chips should be applied to the fire about every 40 minutes or as often as needed to maintain a constant blue smoke for at least the first 2-3 hours.
Use a mop or brush to add moisture to the surface of the roast about every 30 minutes during the final few hours -- but once a crust or “bark” forms on the surface (caused from smoke and heat) you are not adding moisture to the meat, rather adding flavor to the outside. If you prefer to sauce or glaze your meat, do so during the last 2 hours. (I recommend using simple fruit juice or preserves to add a delicious sweetness to the salty & tangy taste of the rub.)
When the meat reaches the desired internal temperature, remove and cover or wrap in foil and rest for 15-30 minutes. Often you can place the wrapped roast in an insulated container and wrap with towels to hold the temp and allow it to remain warm, even cooking a bit more. This will help redistribute internal juices.
Place in a large bowl and separate the meat from bone. Any juices that flow are retained in the bowl and reabsorbed into the loose meat. Use immediately or cover and refrigerate overnight. Mix with your favorite sauce as you prefer.
Personal suggestion: I love the flavor of meat and after brining it for 10-12 hours, smoking for 2 and slow cooking for 10 or so hours - it seems like a real tragedy to sauce the meat before serving it. I think the pulled pork flavor is so good I'll serve it just like this - perhaps with a little sauce on the side. If serving as a sandwich, then served with some mustard and cole-slaw and I'm in heaven. As I always say - you're the cook so make it the way you want!!!