| Level: | Intermediate |
| Total: | 16 hr 35 min |
| Prep: | 20 min |
| Inactive: | 8 hr 15 min |
| Cook: | 8 hr |
Instructions
- Poke 8 to 10 slits in an 8-pound bone-in pork shoulder; stuff with garlic cloves. Whisk 1/4 cup each paprika and brown sugar, 2 tablespoons each kosher salt and black pepper and 1 teaspoon cayenne pepper. Rub all over the pork; refrigerate overnight. Preheat a grill to medium-high on one side. If using a gas grill, place 5 cups soaked wood chips in the smoker box. For a charcoal grill, toss 1 cup wood chips onto the hot coals; add more hot coals and chips every hour. Place the pork, skin-side up, in an aluminum pan with 1 1/2 cups water on the cooler side of the grate. Cover and cook, rotating every hour, until the meat reaches 180 degrees, 5 to 6 hours. Mix 1 cup cider vinegar, 1/2 cup water, 1/3 cup ketchup, 3 tablespoons sugar and 1 tablespoon each Worcestershire sauce, salt and pepper; brush onto the pork every 20 minutes until it reaches 200 degrees, 1 to 2 more hours (keep the grill covered). Let rest 15 minutes. Remove the skin, shred the meat and toss with more vinegar sauce. Serve on rolls.
Reviews
It was delicious.
Really great recipe.
How do you turn on the gas? Is it that round thing with the numbers that turns?
The guy gave a general idea, go with that. When I read a recipe I put what looks right to ME in, and rarely follow a recipe by a regimented opinion. Yea some people don’t know anything about different ways to smoke, coals on one side, water on the other, wood soaked in water so it doesn’t sizzle away in 10 minutes, the importance of not OVER smoking. Makes your tummy hurt…But really it’s simple, and sometimes we work too hard at all the seasonings and rubs. The meat should speak for itself, and that’s another thing, you need to know how to choose meat. It’s all a process of learning, but the simpliest method is the best.
Wrapping any meat in foil about 1 to 2 hours before removal ALWAYS helps tendernize, and letting it rest for about 30 minutes before cutting so the juices absorb back into the meat.. Have fun meat eaters….
Wrapping any meat in foil about 1 to 2 hours before removal ALWAYS helps tendernize, and letting it rest for about 30 minutes before cutting so the juices absorb back into the meat.. Have fun meat eaters….
I’m sorry I printed this recipe. You only received two comments. One rated you two stars, the other 4 (and the person did not even taste it).
What is wrong with your rating system?
jl
I know that the cooking temp should be between 225 and 250 degrees F. But not everybody would know this. You don’t say about how much charcoal to use or that the pan with the water should actually be on the grate below the meat. And oh yeah, the water should be boiling water. For about a 22-24 inch grill you would need about 12 to 16 briquettes to start with to get the temp up to where you want it. After that you won’t need as many because the grill is already preheated.. Be sure to soak those wood chips a good hour in warm water. Small chips burn very quickly so be sure you have enough to replenish them often. I usually use the wood chips only for about the first half of the cooking time.. But you need to put about twice the amount of chips to get a good smoke.
Next time you write a recipe, don’t be so vague. Not everybody knows as much as you.
Next time you write a recipe, don’t be so vague. Not everybody knows as much as you.
i dont really know how it tastes i havent tries it.