I don’t even know what it is about smoked pork, but golly is it delicious. Pork shoulder has plenty of fat on it to make this smoked pulled pork loaded with flavor. Just like I always say, fat equals flavor.
LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES?
-SUBSCRIBE NOW AT: http://bit.ly/2zql9ha
-WEBSITE: https://billyparisi.com
LET’S CONNECT
-INSTAGRAM: https://www.instagram.com/ChefBillyParisi
-FACEBOOK: https://www.facebook.com/ChefBillyParisi
-PINTEREST: https://www.pinterest.com/ChefBillyParisi
-TWITTER: https://www.twitter.com/ChefBillyParisi
PRINT THIS RECIPE: https://www.billyparisi.com/classic-cheesecake-recipe
Ingredients for this Recipe:
For the Rub:
• 3 tablespoons sea salt
• 2 tablespoons black pepper
• 2 tablespoon garlic granules
• 2 tablespoon onion granules
• 2 tablespoons paprika
• 2 tablespoons cumin
For the Spritzer and Sauce:
• 1 cup apple juice
• 1/2 cup apple cider vinegar
• 1/2 cup water
For the Ribs:
• 6-9 ounce pork shoulder or pork butt, fat trimmed
• 4 tablespoons of yellow or Dijon mustard
Serves: 20
Prep Time: 1 hour
Cook Time: 8 hours
Resting Time: 45 minutes
Procedures:
1. Preheat the smoker to 250°. Place a drip pan filled with water under the grill grates.
2. Rub: Combine all of the ingredients and set aside.
3. Spritzer: Add the apple juice, cider and water to a spray bottle and shake. Set aside.
4. Rub the mustard on every side of the pork shoulder creating a thin layer.
5. Next, generously season the pork shoulder on all sides with the rub.
6. Add the pork shoulder to the smoker over top of the drip pan filled with water and smoke for 3 hours.
7. Next, spray the ribs with 15-20 sprays of the spritzer. Repeat this process for the next 3 hours every hour with the same amount of spritzes.
8. Once the pork reaches an internal temperature of in between 165° and 170° or the top part of the fat on the bark has split, about 6-7 hours, remove the pork from the smoker.
9. Place the pork shoulder on a large sheet of double foil, generously spritz it and wrap it extremely tight by folding over and covering up the pork shoulder.
10. Place the pork shoulder back on the smoker bone side up and cook until it reaches an internal temperature of 200° to 205°, about 2-4 hours.
11. Remove the pork shoulder from the smoker and let rest in the foil for 30-60 minutes before removing the bone, large chunks of fat, and pulling it using forks, cloves or tongs.
12. Serve pork shoulder with BBQ sauce on the side or on a sandwich.
CHEF NOTES AND TIPS:
• I am using a pellet smoker for this recipe, however, please feel free to use a regular charcoal grill or even a digital smoker to create this recipe.
• Be sure to double wrap the pork because a lot of juices will be trying to come out of it while smoking.
• You can also include seasonings in your rub such as sugar, brown sugar, chili powder, oregano.
• You use mustard to help the dry rub stick to the pork as well as assisting in creating good bark. Also, I used Dijon mustard in this recipe.
• The pork shoulder will be completely done when it reaches 200° to 205° and shreds apart with ease.
source
