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Wayne Gisslen

Barbecued Pork Shoulder

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Preparation info
  • Yield: Approx.

    4 lb

    • Difficulty

      Medium

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
8 lb<

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 bl

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