Barbecued Pork Shoulder

Preparation info

  • Difficulty

    Medium

  • Yield: Approx.

    4 lb

Appears in

Ingredients

U.S. Metric Ingredients
8 lb 4 kg Pork shoulder or butt
2 oz, or as needed 60 g, or as needed Spice Rub I or Spice Rub II

Method

Procedure

  1. Trim excess external fat from the meat.
  2. Rub the meat with the spice rub so it is completely coated with a thin layer.
  3. Refrigerate the meat overnight.
  4. Cook the meat on racks in a smoke roaster at 225°F (107°C) until very tender, about 8 hours. Turn the meat over once per 1–2 hours so that it cooks evenly. When done, the blade bone should be loose enough to be pulled out, and the meat should be tender enough to pull apart with a fork.
  5. The pork may be cut from the bones and sliced or cut into chunks and served with a barbecue sauce on the side, or it may be shredded (see photo), mixed with a little barbecue sauce, and used as a sandwich filling. For barbecue sauces.

Per serving: Calories, 60; Protein, 7 g; Fat, 3 g (49% cal.); Cholesterol, 25 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 140 mg.

Variation

Barbecued Shoulder of Boar

Substitute shoulder of boar for the pork shoulder.

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