Bbq Pork Shoulder Recipe
Chopped, dusted, lightly sauced.
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Ingredients
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Pork & Brine
Dry Dust / Rub
Cooking Liquid & Finish
To Serve
Method
Pork & Brine
- 1
Prepare brine
In a large pot, combine 8 cups water, 1 cup kosher salt, 1/2 cup brown sugar, 1 tbsp whole black peppercorns and 2 bay leaves. Heat just until salt and sugar dissolve, then chill completely to room temperature, then refrigerate until cold (about 1 hour).
- 2
Brine the pork
Place the 4 lb pork shoulder in a large nonreactive container or resealable bag. Pour the cold brine over the pork so it is fully submerged (use additional water if needed). Refrigerate for 4–8 hours (4 hours minimum for flavor and moisture; up to 8 hours for better seasoning).
- 3
Dry and rest
Remove pork from brine, discard brine, and pat pork very dry with paper towels. Let sit uncovered on a rack in the fridge for 1–2 hours if possible to dry the surface (helps bark formation).
Dry Dust / Rub
- 4
Make the dry dust
In a bowl, whisk together 0.25 cup paprika, 2 tbsp light brown sugar, 2 tsp kosher salt, 1 tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground cumin and 1/4 tsp cayenne until evenly combined.
- 5
Apply binder and dust
If using, rub 1 tbsp yellow mustard and 1 tbsp neutral oil evenly over the pork shoulder to help the dry dust adhere (mustard flavor largely cooks away). Generously coat the pork with the dry dust, pressing it into crevices so the exterior is well covered. Let sit at room temperature for 30 minutes to take the chill off and allow the rub to adhere.
Cooking Liquid & Finish
- 6
Cook the pork (low and slow - oven or smoker)
Preheat smoker to 225°F (107°C) with indirect heat and a mild wood (apple or hickory) if smoking, or preheat oven to 275°F (135°C) for an oven method. Place shoulder fat-side up on a rack in a roasting pan or directly on the smoker grate. Add 1 cup apple juice or water to the pan or a water pan in the smoker to maintain moisture. Cook until internal temperature reaches 195–205°F (90–96°C), about 6–8 hours depending on size and method. Check after 4 hours and spritz with apple cider vinegar (diluted with water if desired) or apple juice every 45–60 minutes to keep surface moist and encourage bark formation.
- 7
Wrap (optional Texas crutch)
If the shoulder stalls around 160–165°F and you want to speed finish and retain moisture, wrap tightly in aluminum foil with 0.5 cup apple cider vinegar and 0.5 cup apple juice poured over the meat, then return to heat until it reaches 195–205°F.
- 8
- 9
Chop and lightly sauce
Unwrap and transfer to a cutting board. Using two forks or meat claws, pull/chop the pork into bite-sized pieces. Toss the chopped pork with 0.5 cup barbecue sauce, adding sauce gradually so meat is lightly coated (you want chopped, dusted, lightly sauced — not drenched). Taste and adjust seasoning with a pinch of salt or a few dashes of vinegar if needed.
To Serve
- 10
Assemble
Pile the chopped pork onto buns or white bread. Top with pickles and optional coleslaw. Serve immediately.