Best 2 Chris Lillys Six Time World Championship Pork Shoulder Recipes
In the realm of barbecue competitions, Chris Lilly's Six-Time World Championship Pork Shoulder stands as a testament to culinary mastery and unwavering dedication to the craft. This legendary dish is not merely a pork shoulder; it's an expression of passion, precision, and a relentless pursuit of perfection. Every bite is a journey through a symphony of flavors, textures, and aromas that leave taste buds tantalized and yearning for more.
This article presents not just one but three distinct recipes that collectively embody the essence of Chris Lilly's award-winning creation. From the meticulously prepared brine that infuses the pork with savory goodness to the tantalizing injection that adds a burst of flavor, each recipe unveils a crucial step in the journey to barbecue greatness. Whether you're a seasoned pitmaster or a novice enthusiast, these recipes will guide you through the process of creating a pork shoulder that will astound your taste buds and leave your guests clamoring for seconds.
The first recipe, "Chris Lilly's Six-Time World Championship Pork Shoulder Brine," provides a detailed guide to crafting the perfect brine that will transform your pork shoulder into a succulent masterpiece. The carefully selected ingredients, including brown sugar, salt, and spices, work in harmony to penetrate the meat and impart a rich, savory flavor that will shine through in every bite.
Next, dive into the "Chris Lilly's Six-Time World Championship Pork Shoulder Injection" recipe. This magical elixir, a blend of apple juice, Worcestershire sauce, and a symphony of spices, is strategically injected into the pork shoulder, delivering an explosion of flavor that reaches every nook and cranny. The result is a pork shoulder that is moist, tender, and bursting with umami.
Finally, the "Chris Lilly's Six-Time World Championship Pork Shoulder Rub" recipe completes the trifecta of flavors. This aromatic blend of spices, including paprika, garlic powder, and chili powder, forms a flavorful crust on the pork shoulder as it slow-cooks over indirect heat. The rub not only enhances the taste but also creates a visually stunning presentation that will be the centerpiece of any barbecue gathering.
Prepare to embark on a culinary adventure with Chris Lilly's Six-Time World Championship Pork Shoulder. Experience the meticulousness, passion, and dedication that have made this dish a legend among barbecue enthusiasts. Dive into the recipes, savor the flavors, and create a pork shoulder that will leave an indelible mark on your taste buds and the memories of your guests.
CHRIS LILLY'S SIX-TIME WORLD CHAMPIONSHIP PORK SHOULDER
Steps:
- Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.
EIGHT-TIME WORLD CHAMPIONSHIP PORK SHOULDER
The whole pork shoulder is exactly that, a hog's entire front haunch. The average shoulder weighs sixteen to twenty pounds and is the shape of a large shoe box. The shoulder is comprised of two different cuts: the "picnic," which is the lower portion and includes the leg bone, and the "butt," which is the top of the shoulder, including the blade bone. In the barbecue world, restaurant cooking is different from competition cooking. A restaurant customer expects to enjoy a full plate of barbecue and to enjoy the last bite as much as the first. Judges at competitions, on the other hand, usually taste only a bite or two for each entry they are served. If your meat doesn't grab the judges' taste buds and make them whimper with pleasure, the blue ribbon is history. In fact I once heard a master barbecue judge say, "You can't win with good eatin' barbecue." It is very difficult to walk the fine line between good eatin' and good scorin' 'Q, but this recipe does it. It takes the base flavors and cooking techniques that Big Bob Gibson always used in his restaurant and amplifies them for competition. We add a seasoning blend to enhance the flavor of the bark-the outside crust of the meat-and we use injection to increase the moisture in the pork and permeate the meat throughout with flavorings. We use the same vinegar-based sauce that Big Bob created in the early 1920s to finish the shoulder. These modifications resulted in six straight first place finishes at the Memphis in May World Championship Barbecue Cooking Contest in the pork shoulder category, an added victory at the Jack Daniel's World Championship Invitational Barbecue, and a first place at the largest barbecue contest in the world, the American Royal.
Yield serves 20 to 24
Number Of Ingredients 17
Steps:
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
- In a small bowl, combine the dry rub ingredients. Mix well and set aside. In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side, using the entire amount of the injection solution. Apply the dry rub to the meat in an even coating, patting so the rub adheres.
- When the heat reaches 225°F, place the pork shoulder, skin side down, on the void side of the grill and close the lid. Cook for 14 to 16 hours, adding charcoal as needed during the cooking process to keep the cooker temperature at 225°F. Two small wood chunks should be added every hour to increase the smoke flavor. When the meat has cooked for 13 hours, start basting the shoulder with the vinegar sop mop every hour. When done, the blade bone (the bone visible on the side of the shoulder) should release with a firm tug and the internal temperature of the meat should reach 195°F.
- Remove the pork to a cutting board and let it rest for 30 minutes. Wearing insulated rubber gloves, pull the pork from the bonesby hand. Pull off and discard all visible fat.
- Injection is optional, but when done right, it delivers flavor all through the meat right to the bone. Keep in mind that you don't want to overpower the natural flavor of the pork. For the best results, inject the solution evenly throughout the meat from the top side only; this will prevent the liquid from draining out during the cooking process.
- Indirect heat
- Pignut hickory
Tips:
- Choose a pork shoulder roast with a good amount of marbling, as this will help to keep the meat moist and flavorful during cooking.
- Trim any excess fat from the pork shoulder roast, but leave a thin layer of fat intact to help keep the meat moist.
- Use a flavorful rub on the pork shoulder roast before cooking. This will help to enhance the flavor of the meat.
- Cook the pork shoulder roast at a low temperature for a long period of time. This will help to tenderize the meat and make it fall-apart tender.
- Baste the pork shoulder roast with its own juices or a mixture of juices and vinegar or apple cider vinegar every hour or so during cooking. This will help to keep the meat moist and prevent it from drying out.
- Let the pork shoulder roast rest for at least 30 minutes before serving. This will help the juices to redistribute throughout the meat and make it even more flavorful.
Conclusion:
Chris Lilly's six-time world championship pork shoulder recipe is a delicious and easy-to-follow recipe that is sure to impress your friends and family. By following the tips above, you can create a mouthwatering pork shoulder that is fall-apart tender and packed with flavor. So next time you're looking for a crowd-pleasing dish, give this recipe a try.
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