Slow Smoked Bbq Recipe

Name: Maya Coves Slow Smoked BBQ Recipe
Cook time: 10 h
Total time: 10 h
Yield: 8 servings
Cuisine: American
Ingredients: 4 lbs Pork shoulder (butt); 1 cup Yellow mustard; 1 cup Brown sugar; 1 tbs Paprika; 1 tbs Garlic powder; 1 tbs Onion powder; 1 tbs Black pepper; 1 tbs Salt; 1 tsp Cayenne pepper; 1 cup Apple cider vinegar; 2 cups BBQ sauce (Alabama-style)

Inspired by Maya Cove

Time10h

Serves8

BEST Alabama-Style slow cooked BBQ in Northern Colorado.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meat and Marinade

4 lbs Pork shoulder (butt)

1 cup Yellow mustard

1 cup Brown sugar

1 tbs Watkins paprika

1 tbs Watkins garlic powder

1 tbs Onion powder

1 tbs black pepper

1 tbs Celtic sea salt

1 tsp Cayenne pepper

1 cup Apple cider vinegar

2 cups BBQ sauce (Alabama-style)

Method

Preparation and Cooking

Prepare the Pork

Rub the pork shoulder generously with yellow mustard to coat it evenly. This helps the spices adhere to the meat.

Make the Dry Rub

In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub the mixture all over the pork shoulder.

Marinate

Wrap the seasoned pork shoulder in plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors penetrate the meat.

Prepare the Smoker

Preheat your smoker to 225°F (107°C) and add your choice of wood chips (hickory or applewood work well) to the smoker.

Smoke the Pork

Place the pork shoulder in the smoker and smoke for about 8-10 hours, or until it reaches an internal temperature of 195°F (90°C).

Rest the Meat

Once cooked, remove the pork from the smoker and let it rest for at least 30 minutes before shredding.

Serve

Shred the pork using two forks and mix in apple cider vinegar and Alabama-style BBQ sauce. Serve with additional sauce on the side.