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Pork Shoulder Barbecue

Slow-cooked American-style pork shoulder, rubbed with sugar and salt, then smoked until tender and served with vinegar BBQ sauce.

Pork Main Course Barbecue Smoked Low And Slow

Estimated Nutrition

Calories

765.1

kcal / serving

6120.5 kcal total

Carbs

9.8g

per serving

78.5 g total

Fat

54.4g

per serving

435.2 g total

Protein

52.6g

per serving

420.4 g total

Cook Time

360

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Granulated Sugar

For the pork rub

Brown Sugar

Packed, for the BBQ sauce

CondimentsSauces

475

Cider Vinegar

For the BBQ sauce

Liquids

250

Water

For the BBQ sauce

Meat

2.2

Pork Shoulder

Preferably bone-in and skin-on, Boston butt

NutsSeeds

tbsp

Kosher Salt

For the pork rub

2.75

tsp

Fine Sea Salt

For the BBQ sauce

tsp

Hot Pepper Flakes

For the BBQ sauce

tsp

Black Pepper

Freshly ground, for the BBQ sauce

Other

handful

Hickory Chips

Or oak or apple wood

Method

Mix salt and sugar in a small bowl.

Sprinkle the rub over the pork shoulder 1 to 3 days before grilling.

Score the skin in a crosshatch pattern if present and rub in seasoning.

Refrigerate uncovered and bring to room temperature before cooking.

Soak wood chips in water for 30 minutes.

Place a tray of water under the cooking grate on the unheated section of the grill.

Adjust burners to maintain a temperature between 95°C and 150°C.

Place drained wood chips in a smoker box over the heat source.

Position the pork on the grill above the water pan with the fat side up.

Cover and roast for 4 to 6 hours until the internal temperature reaches 90°C.

Crank heat to 260°C for a few minutes if crackling or bark is needed.

Rest the meat for 20 to 30 minutes before shredding.

Combine vinegar, water, sugar, salt, and peppers in a bowl for the sauce.

Pull the pork apart and mix with a splash of sauce before serving.

made with
a toodle. project