Just finished pork shoulder

[brgbassmaster]

Made some pulled pork for a house warming today. This is the best ive made yet nice smoke ring and great flavor.

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• brgbassmaster
• Apr 27, 2013

 

[seenred]

Looks very tasty! Nicely done...

Red

 

[veryolddog]

Pork shoulder looks great! Do you cook this the same way that you cook a Pork Butt?

 

[brgbassmaster]

Thanks guys. Ya these are boneless so the only difference is the cook time is alot less.

 

[chef jimmyj]

Nice job. Are you willing to share the details? Smoker Temp, how long, Rub, and Sauce Recipe? Thanks...JJ

 

[brgbassmaster]

Yup no problem. I started my UDS takes about 1-1.5 hr to get temp up to 250 and to hold steady The cook only took 7 hrs because it was bone out pork shoulder. I have been using the same rub for awhile and like it a lot. And the finishing sauce is courtesy of  SoFlaQuer. The sauce is also courtesy of khuhner. I add the finishing sauce after all pork is pulled then cook up the bbq sauce. I just put the BBQ sauce in a squeeze bottle so that people can put as much as they want on. I like the pork with just the finishing sauce. Especially like the next day after pulling out of the fridge really brings out a good flavor.

Here is the rub recipe

1/2 cup brown sugar

1/4 cup paprika

1 tablespoon black pepper

1 tablespoon salt

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne

Finishing sauce

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

BBQ Sauce

2 cups ketchup
1/2 cup apple cider vinegar
1 cup water
3 Tbsp light brown sugar
2 Tbsp dark brown sugar
5 Tbsp sugar
1/2 Tbsp ground white pepper
1/2 Tbsp onion powder
1/2 Tbsp ground mustard
1 Tbsp lemon juice
1 Tbsp worcestershire sauce
1 Tbsp liquid smoke

Combine all ingredients in a sauce pan. Bring to boil, reduce heat and simmer for an hour until thickened.

 

[chef jimmyj]

Thanks for posting. That Rub is nearly identical to what I use. Good GP rub...JJ

 

[kathrynn]

Looks great! 

Kat