pork shoulder, for pulled pork sandwiches

[nw_bowhunter]

check out amazing ribs.com Lots of good recipes...

I usually make some type of dry rub that's has brown sugar and salt. Salt will dry out but never had an issue since pork butts have so much fat. Salt is half the amount of sugar in my base rubs. Also, you want the bark and that requires salt, sugar and the right temps. Lets sit for 24 hrs, use apple or cherry wood. 12 to 16 hours depending on side.. 225 to 250 is a great range.

Also make a apple vinegar, red chili flakes and sugar solution  for the coleslaw mix which adds the tangy flavor.

[PlateauNDN]

Kc, that was a time before a time and I wouldn't worry about what happened then.  Youre experience with smoking is more than mine and I consider myself somewhat skilled based off the requests to cook quite often as an indicator and you've shown me at least yours is a bit more than me so by no means offer up.   but if you choose not to I understand as well.  How's you're sauce coming along?

Not bad I used myron mixons as a basis and added and subtracted from there.  Packs a kick so I don't make a lot because not much folks like spicy sauce.  Those that like spicy foods like i t so putting that away amd just experimenting with other stuff but currently using a combo of a few off the shelf sauces.

[Fishstiq]

No mention anywhere so far as to what size shoulder.  And don't tell me size doesn't matter, I hear that line enough at home already!!  I would guess cook times are gonna vary pretty far between a 4lb shoulder and a 12lb shoulder.  Of course, internal temp is the "done" indicator, but it's still helpful to have a time estimate based on what weight shoulder you have.

Injection
3/4c apple juice
1/2c water
1/2c sugar
1/4c salt
2tbls worchestershire

Inject shoulder evenly all around

  How have I never thought to inject a shoulder?!?!!      Great tip there, I'll be stealing that one!  Thanks!

[Kc_Kracker]

seriously? i inject everything i can 

[kenzmad]

No mention anywhere so far as to what size shoulder.  And don't tell me size doesn't matter, I hear that line enough at home already!!  I would guess cook times are gonna vary pretty far between a 4lb shoulder and a 12lb shoulder.  Of course, internal temp is the "done" indicator, but it's still helpful to have a time estimate based on what weight shoulder you have.

Injection
3/4c apple juice
1/2c water
1/2c sugar
1/4c salt
2tbls worchestershire

Inject shoulder evenly all around

  How have I never thought to inject a shoulder?!?!!      Great tip there, I'll be stealing that one!  Thanks!

This was used on an 8 lb pork shoulder, bone in. This makes enough to do about 3 shoulders. Cook times will vary, use a thermometer. Temps are critical, time is not.

[whitey]

Keep It simple...


Heres a few I did on my Lang 84 about 20 hours @ 225. These where only about half way done at the time of the picture was taking.

Here it is done.

Yours truely

[Kc_Kracker]

http://www.virtualweberbullet.com/porkbuttselect.html  found it

[WDFW Hates ME!!!]

http://www.kevinandamanda.com/recipes/dinner/perfect-pulled-pork-slow-roasted-seasoned-savory.html


This is the best one i have found for the beginner. It is totally informative and this was awesome when i made it last weekend.

After i took it out of the brine i packed the dry rub on and wrapped it in saran wrap and put it in the fridge over night. It was so awesome.

[Carl]

If you can find some john boy and Billy's BBQ sauce get the hot kind. I've lived all over BBQ land, MS, SC, FL, LA, and theirs is my favorite. Especially when you top then with coleslaw. It's the perfect balance sweet, sour, hot and cool.   

Hey Florida_Native.  I used to listen to John Boy & Billy every morning.  Funny guys.  It's a shame Tim Wilson just died.  He was always hilarious when he stopped by their studio.