What better recipe to be the first on the Bohemian Caveman recipe page than the Ultimate Smoked Pork Shoulder. Pork shoulder or Boston Butt is one of my favorite pieces of meat because when cooked properly it is extremely tender and jam packed with flavor. You can cook pork shoulder in the oven or crockpot but those methods are weak sauce compared to slow smoking. BBQ joints always sell pulled pork (which comes from the pork shoulder) but I always feel like I don’t get my money’s worth. I want some fricking MEAT and I don’t want to spend 15 dollars for a little serving. Hence, I am going to show you how to cook your own pork monster and enjoy endless mouth watering servings at a fraction of the cost compared to the BBQ restaurants. Let’s start….
8-10 LB Pork Shoulder aka Boston Butt
2 Cups Apple Juice
1/2 Cup Kosher Salt
1/2 Cup Brown Sugar
1 Cup White Vinegar
1/2 Cup Brown Sugar
2 1/2 Tbsp Chili Powder
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Dry Mustard
1 Tbsp Coarsley Ground Black Pepper
1 Tbsp Kosher Salt
1/2 Tbsp Cayenne Pepper
Your favorite bottle of BBQ sauce
Apple or Mixed Hardwood Chips or Pellets
Any outdoor smoker (I use a Masterbuilt 30-inch Electric Smoke with the A-MAZE-N pellet tray)
Alright, you may be saying….”What the frick Jon, I don’t have all of these ingredients and obscure equipment!!!” Fair enough, but most of these ingredients are pantry staples and if you don’t have a smoker then you can slow cook the shoulder in the oven (it will obviously taste different).
- The Marinade: Dissolve Apple Juice, Kosher Salt, Brown Sugar and Vinegar in a saucepan (do not bring to boil). Once contents are dissolved remove from heat (see picture below). Take meat injector and inject pork shoulder with marinade every 1 square inch. *Just inject the meat hunk a million times until all that beautiful liquid is inside the shoulder* Place meat in aluminum pan and cover in refrigerator overnight.
- The Rub: The next day, remove marinated pork shoulder from refrigerator. Combine in a separate bowl the Cup Brown Sugar, Chili Powder, Onion Powder, Garlic Powder, Dry Mustard, Coarsely Ground Black Pepper, Kosher Salt and Cayenne Pepper. Mix thoroughly with spoon and then generously rub all over pork shoulder (see pictures below).
- The Smoke: I am going to give directions for my electric smoker but these can be translated to any other cooking apparatus. Preheat to 250 degrees. Take A-MAZE-N pellet tray and fill with wood pellets (see below). Light pellets and get them smoking. Place pork butt in the smoker uncovered for 3 hours.
- The Apple Juice: After smoking for 3 hours, remove pork shoulder and insert meat probe into thickest part (this can be done at the beginning of the smoke also). Place 1 cup of apple juice in the bottom of aluminum pan and cover pork shoulder with aluminum foil. Place back in smoker and continue cooking for approximately 6 hours or until the internal temp reaches 205 degrees. *You have to get the temp up to 205 degrees to properly breakdown the connective tissues and melt the collagen to make it tender*
- The Glaze and the Feast: Remove shoulder from smoker and lightly coat with your favorite BBQ sauce. Place back in smoker uncovered for one hour with no heat. This is the resting phase which is essential to keep the meet extra moist. The glaze will harden and create a nice bark. After the hour wait, your brain will be ready to explode from excitement. Behold your creation for a couple minutes and give yourself a big high five. The first bite will feel like pork nirvana and you may hit unknown levels of ecstasy. Leftovers will be abundant so enjoy!!!