Slather the entire pork shoulder with mustard, as a binder. In a small bowl combine the ingredients for the rub: salt, pepper, garlic powder, and paprika. Stir together. Evenly sprinkle the rub over the entire pork shoulder. Press the rub into the mustard before turning the pork over to sprinkle the other side. Place the pork in the center of the smoker or the grill on the grate.
Insert probe to monitor the temperature. In a spray bottle combine the apple cider vinegar and water. Shake to combine. Smoke for 2 hours before opening smoker. This helps with the creation of the smoke ring and keeps humidity in the smoker.
Place back in smoker to continue cooking. Depending on the texture of pork you prefer will determine when you will want to pull off. At pork is more moist but less tender, more string.
At pork is more tender, more chunky than stringy, but less moist. Any temperature in this range will yield great pulled pork! Once internal temperature is reached, pull from the smoker, make sure the pork is wrapped nice and tight. Let rest for hours before shredding. Store in a clean empty cooler, or in a turned off oven. Notes If using a pellet grill remember to shuffle around the pellets, as time goes by a divet will form in the pellets and they will stop feeding in.
Also ensure that you are refilling pellets, since this is a long cook you will most likely have to refill at least one time. Did you make this recipe? Tag HouseofYumm on Instagram and hashtag houseofyumm! House of Yumm is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.
Never Miss a Recipe Subscribe to receive new posts via email. Leave a Reply Cancel reply Your email address will not be published. Karen — November 11, PM Reply. Jillian — October 31, AM Reply. Ben — October 24, PM Reply. Stef — September 8, PM Reply. Cassandra — November 22, PM Reply. The pork shoulder is the entire front leg and shoulder of a hog. In your grocery store, you will usually find this divided into two cuts: the Boston butt also known as the Boston roast and the picnic roast. Contrary to what the name implies, the butt comes from the upper part of the front shoulder and not the rear of the pig.
A full pork shoulder should weigh between 12 and 16 pounds. It will have a bone and joint plus a good helping of fat and collagen. Because of the intense fat marbling, pork shoulder doesn't dry as quickly as other pieces of meat. The process of smoking causes the collagen to break down into simple sugars making the meat sweet and tender.
In addition, during these long hours of smoking, much of the fat will melt away, keeping the meat moist. Some experts will tell you that the way to determine when the pork is done, is to take it out of the smoker when most of the fat is gone. This means you can skip all the traditional rubs, mops, and sauces and the pork will stand alone on the flavors of the meat and the smoke. If you can't find a whole pork shoulder at your local store, you can get either or both of these cuts and you will still have just what you need.
Both the Boston butt and picnic roast will weigh between 6 to 8 pounds individually, but the Boston butt will have less bone than the picnic. The picnic cut can come with or without the bone—and you want one with the bone for the best flavor.
The butt is the preferred cut for competition cooks and what most people are cooking in their backyards these days. We also love the idea of Mexican pulled pork tacos , with plenty of crunch and fiery flavours or our pulled pork with banana salsa served in soft flour wraps.
Follow this clever James Martin recipe and prepare the dish in advance by slow cooking a rinded piece of pork shoulder for several hours in the oven. Once your barbecue is ready for cooking, place the slow-cooked hunk onto the grill for fifteen minutes on each side, giving it a deliciously smoky, charred finish.
Be careful not to let any of the meat slip between the grills and plummet fatefully into the white-hot coals. The best cut of beef for pulling is brisket — this deep, dark firecracker beef brisket is ideal for bonfire season as its treacley sauce tastes delicious over perfect baked potatoes. Are you a fan of pulled pork? Subscriber club Reader offers More Good Food.
Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. If you have any great recipes or thoughts, let us know! Thanks to the Tattooed Butcher for his expertise. Check out his 'How to bone a Pork Belly Video'.
Print page. With its fat and collagen content, pork is great for cooking low and slow. Spare Ribs are nice and meaty.
0コメント