Best 2 Smoked Bone In Pork Shoulder With A Twist Recipes

SMOKEY BONES PORK SHOULDER RECIPE

Steps:

• Light a fire in the smoker or grill. Allow the fire to burn for about 2 hours until the temperature in the cooker is 225 degrees F.
• Meanwhile, remove the pork shoulder from the refrigerator and it rest at room temperature for 1 hour.
• Bring the chicken broth to a boil in a large pot. Add 2 cups of the rub, then add the sugar, barbecue sauce, and Worcestershire sauce and simmer until dissolved. Using a handheld mixer or whisk, gradually incorporate the melted butter and olive oil. Mix until the broth and fat emulsify then set the marinade aside to cool.
• Rub the pork shoulder all over with the remaining cup of dry rub then set the meat aside for 20 minutes. Measure the marinade, and then add enough apple juice to achieve a 3 to 1 marinade-to-juice ratio. Inject the marinade and juice mixture into the pork repeatedly until the meat is saturated and can absorb no more.
• Cook the pork shoulder at 225 degrees F in the grill or smoker (adding more coal or wood as necessary to maintain the temperature). After about 4 hours the pork should have turned a rich red-brown. Remove the meat from the cooker, wrap it in aluminum foil, and then return it, fat side down, to the grill or smoker. At this point begin checking the temperature of the meat with a thermometer every hour until it reaches an internal temperature of between 180 and 190 degrees F. at the center. (This should take about 4 more hours; the bones will pull clean while the meat stays firm.)
• Glaze the shoulder with barbecue sauce, mixed with a little corn syrup for extra shine if you like. Using a large fork, pull the meat from the bones and serve.

SMOKED BONE-IN PORK SHOULDER WITH A TWIST

Steps:

• 1. Gather your ingredients
• 2. Mix the apple cider vinegar and the apple cider (or juice) in a small spray bottle, and reserve.
• 3. Chef's Note: I prefer to spritz the pork shoulder; however, if you don't have a spray bottle handy, you can always use the "mop" method.
• 4. Using a pairing knife carefully cut off the fat cap, and reserve.
• 5. Cover the roast with the mustard.
• 6. Add the spice rub.
• 7. Secure the fat cap back on the pork shoulder using a bit of twine.
• 8. Chef's Tip: Use a surgeon's knot to hold the fat cap securely to the pork shoulder.
• 9. Wrap the pork shoulder in two layers of cling film.
• 10. Chef's Note: Stick in the fridge for a minimum of 8 hours, or up to 48.
• 11. Chef's Note: Some spice rubs because of their ingredients do not work well over long periods of time, and can even make the meat mushy. If you're using a prepackaged spice rub, check with the manufacturer on the amount of time the rub should stay on the meat.
• 12. Remove from the fridge, and uncover.
• 13. Chef's Tip: If you have a remote thermometer, insert it into the pork shoulder, but make sure it doesn't make contact with the bone.
• 14. Chef's Note: Get your smoker fired up and ready to go. The magic number for temperature is: 225f (107c).
• 15. Add the pork shoulder to the smoker.
• 16. After the first two hours, open up the smoker, and spritz it (or mop it), with the apple cider vinegar/apple cider (or juice) mixture.
• 17. Chef's Tip: Make this process as quick as possible. Open/Spritz/Close. And no peeking... Remember if you're lookin' it ain't cookin'
• 18. Chef's Note: The reason you want to wait about two hours before spritzing is this will give the crust a chance to form.
• 19. Chef's Note: If you're slicing the pork shoulder, remove it when the internal temperature reaches 170f (76c).
• 20. Chef's Note: If you're going to shred it, then wait until the internal temperature reaches 190f (87c).
• 21. Chef's Note: On an eight-pound pork shoulder the time will be from 6 to 8 hours. But don't rely on time... rely on temperature.
• 22. Chef's Tip: If you don't have a temperature probe, another way to check for doneness is to grab the bone and give it a twist. If it moves without any resistance, the roast is ready.
• 23. Chef's Note: When the temperature of the pork shoulder reaches 165f (73c) you might experience what is called the "stall." This is when the evaporation of the moisture coming from the meat, starts to cool things down... you might even see the temperature drop a degree or two. Don't worry, have another beer and the temperature will eventually get back on track.
• 24. Remove the pork shoulder from the smoker, and allow it to rest 20 minutes before slicing or shredding. Enjoy.
• 25. Keep the faith, and keep cooking.