Smoked Pork Shoulder - BBQ

prep time:: 10 min
total time:: 12 hr

Makes 20-25 servings

Carol

Broken down into four steps...

ingredients

Part 1: Main ingredients for Recipe

4 lbs Pork Shoulder
4 tbs Pulled Pork Rub
1 cup Brown Sugar
2 cup Pulled Pork Mop (keep warm)
Finishing Flavors **
1/2 cup Hawg’s Breath Sauce
1/4 cup Maple Syrup, “real”
1/4 cup Pulled Pork Mop (warm)
1/4 cup Brown Sugar
1 tbs Pork Rub
1 tbs Hot Sauce

Part 2: Dry Rub recipe

1/2 cup Chili Powder
1/4 cup Paprika
1 tbs Kosher Salt
1 tbs Ground Cumin
1 tbs Superfine Sugar
1 tbs Garlic Powder

Part 3: Hawg’s Breath Sauce recipe

6 cups Ketchup
1/2 cup Horseradish (prepared, hot)
1 cup Chicken Broth (can)
1 cup White Vinegar
1/2 cup Light Corn Syrup
1 tbs Dry, Ground Mustard
1 cup Brown Sugar
2 tbs Shallots, minced
1 cup Worcestershire Sauce
4 tbs Hot Sauce
1 1/2 tbs Kosher Salt
1 tbs Pulled Pork Rub (above)
2 oz Kitchen Bouquet
5 tbs Pick a Pepper Sauce
2 tps Black Pepper, table grind

Part 4: Mop recipe

Pork Mop: (Keep warm – do NOT boil)
1 cup Hawg’s Breath Sauce (below)
1 cup White Vinegar
4 tbs Hot Sauce
2 tbs Pulled Pork Rub
4 tbs Pick a Pepper Sauce

directions

Part 1: Cooking the Pork

1
Part 1
2
Night before smoking:
3
Sprinkle rub on all surfaces and rub into meat; refrigerate for 12 hours.
4
To Smoke:
5
Remove pork and prepare smoker to 300°
6
and place pork on smoker and layer the top with 1 cup of brown sugar. Smoke between 250-300°. After 3 hrs (when bark forms) begin mopping every hour until pork reaches 165, and then wrap the pork with the remaining mop and smoke an additional 4 hours. Remove meat from smoker when falls from bone and allow to cool inside the sealed foil. Pull the meat into chunks. Coat/Toss with “finishing flavors” before serving.
7
Suggested woods: Pecan, Cherry, Hickory, or Oak
8
I usually start smoking with Hickory and once the bark forms continue with oak

Part 2: Preparing the Rub

Combine all ingredients in a small bowl. Set aside.

Part 3: Preparing the Hawg’s Breath Sauce

Make a paste with Mustard and Worcestershire in a large pot then combine rest of ingredients. Blend well. Boil and simmer for one hour. Do NOT allow to scorch. Remove from heat and serve warm or cool to refrigerate for later use. Makes 2 1/2 quarts.

Part 4: Preparing the Mop

Combine all ingredients in a medium pot. Bring to a simmer then turn back to low to keep warm.