Our Famous 17st Barbecue Pork Recipe

Trim and season

Trim excess exterior fat from the pork shoulder leaving a thin fat cap for moisture. Pat the meat dry with paper towels. Rub 2 tsp kosher salt and 1 tsp freshly ground black pepper evenly over the entire surface. Let rest at room temperature for 30 minutes while you prepare the rub and preheat equipment.

Preheat and sear

Preheat oven to 300°F (150°C) or prepare a grill/smoker to maintain 275–300°F. Heat 1 tbs vegetable oil in a large ovenproof Dutch oven or heavy skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, 3–4 minutes per side, to develop flavor. Transfer to a roasting pan or keep in the Dutch oven for oven method.

Apply Magic Dust®

Combine the Magic Dust® rub ingredients (2 tbs paprika, 2 tbs brown sugar, 1 tsp kosher salt, 1 tsp granulated garlic, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp cayenne, 1 tsp ground black pepper). Massage the rub evenly over the seared pork, pressing to adhere.

Slow roast or smoke

For oven: cover the Dutch oven or tightly tent the roasting pan with foil and roast at 300°F (150°C) until the meat is very tender and easily pulls apart, about 3 to 3 1/2 hours (target internal temperature 195–205°F / 90–96°C). For smoker: smoke at 275–300°F until the same internal temperature and tenderness is reached, roughly 4–6 hours depending on size and smoker.

Rest

Remove the pork from heat and let rest, covered loosely with foil, for 20–30 minutes to allow juices to redistribute. Reserve any accumulated pan juices for saucing if desired.

Chop

Using two forks or a chef's knife, chop the rested shoulder into roughly 5 oz portions indicated by the menu (approximate — for 5 oz servings portion from the finished yield). Alternatively shred with forks for a pulled texture. If you need exact 5 oz chopped pieces, weigh portions on a scale.

Combine 1 cup of store-bought original barbecue sauce with 2 tbs apple cider vinegar and 1 tsp hot sauce (optional) in a small saucepan. Warm gently over low heat until just simmering, stirring to combine, 3–5 minutes. Taste and adjust acidity or sweetness to preference. Keep warm.

Toss the chopped or shredded pork with the warmed sauce to coat. Start with about 1/2 cup sauce per pound of finished meat and add more to taste so the pork is saucy but not soupy.

If serving 17ST style 'with chow', pile sauced chopped pork onto buns, then top with 1 cup pickles or prepared chow (a vinegar-based slaw or pickled vegetable mix). Sprinkle chopped parsley if desired. Serve immediately.

Yield and portioning: this recipe using 3 lbs raw shoulder will produce roughly 6–8 five-ounce served portions after cooking and trimming. Adjust quantities for larger batches.