It’s that time of year to crank up the grill and smoker, and nothing in the world is as satisfying as slow smoked pork shoulder. Buttery, smoky, and utterly delicious, we love pulled pork in a myriad ways: nestled against scrambled eggs for breakfast, thrown into corn tortillas with fresh pickles for lunch, or piled high with potato salad and grilled bread for dinner. Regardless, this recipe yields plenty of ethereal meat for you and the family to nosh on for a couple days.
A few things to keep in mind - make sure you allow two hours of smoke per pound of meat. Our recipe calls for an 8 to 10 pound shoulder, but free to alter to what you purchase from your butcher or local grocery store. It’s also important to keep your smoker at a consistent 215 to 225 degree temperature during the duration of cooking; and be sure to keep an eye on your internal temperature…the target being around 195 to 200 degrees,
Next, we’re using a combination of hickory and apple wood, but feel free to use mesquite or even pecan of you want to play with those flavors. The sauce and rub we’re using come from our recipes at Edible Culture, but no doubt you have your favorites, so use them as you deem fit…but trust in knowing that our High South versions kick ass.
Finally, have FUN smoking your meat - this is such a wonderfully Americana way to spend a day at home…especially when you’re multi tasking a to-do list; I spent the first part of devising this recipe while doing yard work, and the warm, familiar smell of hickory smoke made my outdoor chores a ton more enjoyable. And then I must admit, the last bit was especially satisfying while sipping on my favorite bourbon.
Backyard Smoked Pork BUTT
Serves: 8 to 10 | Prep: 10 minutes | Cook: 16 Hours
INGREDIENTS
1 8 to 10 pound bone-in pork shoulder
1/2 cup coarse grain mustard
1/2 cup High South Pork Rub http://www.edibleculture.net/blog/high-south-bbq-rub-and-sauce
2 cups High South BBQ Sauce http://www.edibleculture.net/blog/high-south-bbq-rub-and-sauce link in recipe notes
TECHNIQUE
Preheat smoker to 225 degrees F using a combination of hickory and apple wood
Thoroughly clean pork shoulder; cover completely with coarse grain mustard; then season generously with BBQ rub.
Place coated roast on smoker with fat side up; close lid and smoke pork until it reaches an internal temperature of at least 195 degrees F. This can take as long as 16 hours, but it’s important to maintain a consistent 215 to 225 degrees temperature. So, if you’re doing this overnight, plan on feeding the smoker every couple of hours to maintain proper heat.
Remove pork shoulder from the smoker, cover in High South BBQ sauce, wrap tightly in foil and allow pork butt to rest for an hour and a half before shredding.
Using a fork, pull apart the shoulder, taking care to leave as much fat and bark as you deem appropriate - I like it all, but alter your recipe accordingly.. Finish the meat with an additional bit of High South Rub and Sauce. Serve with our German Potato salad http://www.edibleculture.net/blog/german-potato-salad and enjoy!
