cooking pork shoulder ???

I'm getting ready to cook a whole pork shoulder to make pulled pork sandwiches. I'll be using my very controllable Bradley Smoker. Have wood choices available. This really needs to be good. I will be serving my cattle ranching friends. I would appreciate your suggestions.
rouxdog

Cook it at about 225F, until the thickest part (not the bone) registers 190-195F. Take it out, and wrap it in foil. Let it rest for 20-30 minutes- pull, and enjoy! I like to rub my butt- hey, hey- let's not go there- my pork butt, that is, with cheap yellow mustard, followed by S&P, garlic powder, and very finely ground coffee. I did this the last time I made pulled pork, and it was awesome!

Good luck- let us know how it turns out!

My style:   Season with salt, pepper & garlic; brown & smoke over direct heat (200 to 225 degrees) for 1 1/2 to 2 1/2 hr (I don't like a heavy smoke flavor); .......then wrap in foil or place in a covered roaster (save the foil) and move to side of the heat (indirect); let grill or smoker cool to & hold at 190 to 200 degrees for 3 or 4 hrs. .........I like adding a 1/2 cup of water to the roaster to keep the meat from sticking to the bottom and to start steaming. ........Do not peek, it will not burn! Go drink Beer! Forget it!.......If serving the same day, let meat stay in the grill/smoker until an hour before severing. Remove let rest and slice or pull.

If you want slicing servings cook to internal temp is 160 to 180 degrees; for fork tender, falling apart, pulled pork cook to 190+ degrees. Steamed so it will not dry out.

Along with rubbing I like to inject with the Pork Basting sauce below. While pulling sprinkle some of your rub and this sauce on the meat. When served I put out 3-4 types of sauce including a Vinegar. Both recipes came from a Mod on another site.
 
Smokin Okie's Pulled Pork Baste & Serving Sauce (Modified}

2 cups apple juice
1/4 cup Worcestershire sauce
1 cup cider vinegar
1 tablespoon dry mustard
2 tablespoon brown sugar
2 bay leaf
4 cloves of garlic
1 teaspoon ground ginger
1 teaspoon cayenne
1/4 teaspoon ground cloves

Heat all of the ingredients in a non reactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min. I make extra and put it in the fridge and it should last for a couple of months. When I put pork in food saver bags, I put some sauce in with it -- when I reheat the pork it tastes just like the first time.
 
Vinegar Mop for Pulled Pork (Also called an Eastern Carolina Sauce)

2 cups cider vinegar
1/2 cup brown sugar (packed)
2 tablespoon red pepper (crushed)
1 teaspoon cayenne (I've also used Hungarian Paprika)

Don't need to cook this sauce, just combine, let sit overnight. Put this on your Butt, it'll go wild.
 

Thanks everyone. I've injected and rubbed the hunk of meat. It's in the frig. The smoker is ready with both cherry and hickory woods.
Tomorrow am, we get to smoking!

Hey Rouxdog----if you have white oak or oak----substitute for cherry----oak and hickory----------------mmmmmmmmmmmmmm!
Also,I like to stud my shoulders with sliced garlic ----gives great internal flavor!!!!!!!!!!
Wish I could be there.
 
Russ

Rouxdog. OFF TOPIC, is there someway I could contact You, for info on Your area of New Mexico, New Mexico in general?

I'd be pleased to provide info. I think if you scroll over my name you'll see the option of "private msg.". Hope to hear from you.

Well the pork shoulder is on and smoke is rolling out the smoke stack! 65 sunny degrees and got Jamesjack on the trail of several New Mexico "snowbird" destinations! That man has some serious winter survival issues living along the shore of Lake Huron in northern Michigan! Says he ain't slow smoking pork shoulder outside today!!!!!!!!

rouxdog Hi. Made one for superbowl last sunday and it turned out great. I used a rub of:
1/2 cup Smoked Paprika (not Cheap buy any means)
1/2 cup kosher salt
1/4 cup garlic powder
1/4 cup onion powder
3 tbsp Lawry's Seasoned Salt.

Smoked for 8.5 hours and sprayed hourly with Mott's Apple Juice. Turned out really good and along with some Elgin Hot sausage and pinto beans, it was a remarkable feast. I uased 1/2 hickory chunks and 1/2 post oak. Lotsa beer too.

Question to all, anybody ever smoked what they call country style ribs? If so How'd they turn out?

Brisketboy, the pig is smokin, so am I(cigar)and the cerveza is chilled perfectly, Bradley running at a solid 220 degrees, internal therm. now at 158 and it's 1:45 pm., right on time!
I like your simple rub. Lawrys is a solid ingredient. I use the product often. Have you tried it atop hot popcorn?

No, but that sounds really good. I like it because it gives everything I put it on a whole different taste then just plain salt. There's a guy at the VFW here that smokes briskets for Labor day and the 4th and all he ever uses is that and course ground black pepper. He's what got me on it. Thanx

rouxdog Ilove to watch them Chuck Wagon cook offs from NM. Is that anywhere near you?

Well now B'boy..... You've blown my cover!!!! Interesting you mention the Lincoln County New Mexico Cowboy Symposium and Chuckwagon Cookoff. Your humble rouxdog is on the Circle Diamond Ranch chuckwagon team. We take care of our authentic 1800's trail drive chuckwagon. It's a treasure. Food tv has filmed our Ruidoso event a couple years. You've probably seen me in action. You now realize you're dealing with a celebrity.
My group of friends involved feel blessed to carry on this historic cattle drive tradition.
rouxdog
Carrizozo, New Mexico

Well, now...I know a celebrity. In fact I was so intrigued I went to Acadamy and purchased two  cast iron Dutch Ovens and am teaching myself how to use them. I did see the cookoff in Ruidoso and it was truely an eyeopener. To think that everything that was used during the cattle drives had to come out of them little pookas (nooks and crannys for the non- submarine types). I also enjoyed the authenticity of the wagons and the care put in their upkeep to keep them functional. I've been st several BBQ cookoffs and so I know how much fun you must be having.

Well, my friend rouxdog-how did it turn out? I could small the aroma yesterday all the way here...

Fantastic post!

B'boy, make love to your castiron dutch ovens..... Last count, I have 14 castiron vessels here on the ranch. The larger heavier "cookoff" ware is kept at the Circle Diamond. Must be at least 35 pieces. Season, season, and season again your dutches. You take simple care of them, they'll take care of you.
The pork shoulder turned out delicious!!!!!!!!!!!
Thanks for the suggestions!!!!!
DL

Feeding cowpokes pork??? Ain't that a crime? Hangin' offense?

On the 25th my Lodge is hosting a Masonic School. I'll be doing a total of 8 butts to feed pulled pork to them all.

Question, do you ever brine your butt?

Not on a daily basis

Mike you are absolutely correct. Feeding cowboys pork takes guts. Thats why I asked for lots of help!!!!
Well they didn't string me up. I think lots of cerveza may have kept them in line.
The shoulder was well received
DL
PS..... Come on Annie you brine your butt!

Roux, I'll take that as a no.  I was wondering since it does wonders for other BBQ or grilled meat.

rouxdog


Mike you are absolutely correct. Feeding cowboys pork takes guts. Thats why I asked for lots of help!!!!
Well they didn't string me up. I think lots of cerveza may have kept them in line.
The shoulder was well received
DL
PS..... Come on Annie you brine your butt!

What would be a cookout with no Cerveza, no matter, how sweet the brined butt.
 
I have enjoyed this thread, lots of good ideas.

rouxdog


Well the pork shoulder is on and smoke is rolling out the smoke stack!

Wow, I'd watch that smoke closely.  You don't want a lot of billowing whitish smoke poring out of there - it can easily deposit nasties from incomplete combustion like creosote on your food.  Give the thin bluish-grey smoke a shot.