Slow Smoked Pork Shoulder
There are some foods that are so polarizing and BBQ is certainly one of them. The states that surround me have stacked a claim that their BBQ is the best. Even in Kentucky, we celebrate Western KY’s finest. I have tried all types of BBQ and for me they are al winners.
When my best friend came to visit last weekend one of our goals was to find the long lost recipe of Pink Pig BBQ, a hometown favorite that had closed many years ago. They offered a twist on BBQ that at the time was the norm but later found it to be unique. Their pork was sliced thin slices and doused in their unique smokey vinegar sauce. Unfortunately we could not uncover the recipe or anyone who knew the family so that we could garner at least a few of the ingredients to recreate. At this point its a food memory that I will fondly remember.
My recipe incorporates a dry rub that marinates for 24 hours then has another 6 hours on a grill that has been retrofitted to a smoker.
Prep time: 1:00, Marinate time: 24 hours, Smoke for 6 hours or until pork has come to temperature.
INGREDIENTS
4 lb. to 5 lb. pork shoulder
1/2 cup yellow mustard
4 tablespoons brown sugar
2 teaspoons Kosher Salt
1 teaspoon ground mustard
1 teaspoon fresh course ground pepper
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon cayenne powder
Hickory chips
2 cans beer, use your favorite
DIRECTIONS
Remove pork for packaging and dry off with paper towel. Completely coat pork with yellow mustard, additional mustard may be needed.
In a small bowl add in all salt, sugar and spices, whisk together until blended. Sprinkle spice blend over mustard covered pork. Place pork shoulder in pan, cover with plastic wrap and marinate in refrigerator for 24 hours.
After the 24 hours have passed, fill a metal bowl with water to soak hickory chips. Place a metal pan underneath grate of gas grill and fill with water or your favorite beer. Heat grill to 250°F, place pork shoulder on grate over beer filled pan. Place bowl of soaked hickory chips to the side of the pork shoulder. Close lid and allow temperature to return to 250°F. After two hours check pork, if your pan needs liquid add at this time. Check pork every hour until internal temperature is 200°F has been reached. To speed up the process you can at hour 5, check temperature, if above 170°F you can cover pork in aluminum foil and increase temperature to 350°F. Check temperature every 15 minutes until desired internal temperate (200°F) has been achieved.
Allow pork shoulder to rest for 30 minutes, shred pork, toss in your favorite sauce and serve on buns. I enjoy.
Serve on your favorite buns, our bun of choice are of the Hawaiian variety or brioche.
Save room for dessert, a Peach Crostata makes for the perfect ending to a warm bowl of love. Serve warm or at room temperature, it perfect for breakfast too.
