Here’s a simple but flavorful recipe for BBQ pork shoulder. This recipe involves slow cooking the pork shoulder to achieve a tender and succulent result. Note that the times given are general guidelines; the exact time may vary based on the exact size and type of your pork shoulder, as well as your specific equipment.
Ingredients:
- 1 pork shoulder (around 6-8 lbs/ 3-4 kg)
- 2 tbsp salt
- 2 tbsp black pepper
- 2 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (adjust according to your heat preference)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 cups apple juice or apple cider (for injecting and/or for the drip pan)
- BBQ sauce of your choice (for serving)
For the mop sauce (optional):
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp red pepper flakes
Instructions:
- Preparation:
- Remove the pork shoulder from the refrigerator at least an hour before you plan to start cooking to allow it to come to room temperature.
- Rinse the pork shoulder and pat it dry with paper towels.
- Injecting the Pork (optional):
- Mix 1 cup of apple juice or apple cider with a couple of tablespoons of your rub mixture.
- Using a meat injector, inject the mixture into several spots in the pork shoulder. This step helps in keeping the meat juicy during the long cooking process.
- Applying the Rub:
- In a bowl, combine salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, ground cumin, and ground coriander to make the rub.
- Coat the pork shoulder generously with the rub, pressing it into the meat.
- Let it sit and marinate for at least 30 minutes, or overnight in the refrigerator for better flavor penetration.
- Prepare the Grill/Smoker:
- Preheat your grill or smoker to 225-250°F (110-120°C) for low and slow cooking.
- If you are using a smoker, prepare it with wood chips for smoking (apple or hickory wood chips work well with pork).
- Cooking the Pork Shoulder:
- Place the pork shoulder on the grill or smoker fat side up.
- Insert a meat thermometer into the thickest part of the shoulder to monitor the internal temperature.
- If you’re using a mop sauce, combine the mop ingredients in a bowl and stir to mix. Use this mixture to baste the pork shoulder every hour to keep it moist.
- Cooking Time:
- Slow cook the pork shoulder for about 6-8 hours, or until the internal temperature reaches 195-203°F (90-95°C).
- If you encounter a “stall” where the temperature seems to be stuck, you can wrap the pork shoulder in aluminum foil to help it along (this is known as the Texas Crutch).
- Resting the Meat:
- Once the pork shoulder reaches the desired temperature, remove it from the grill or smoker.
- Let it rest for at least 30 minutes to an hour before pulling or slicing.
- Serving:
- Pull the pork apart using forks or your fingers (use gloves if using your hands).
- Serve with your favorite BBQ sauce and enjoy!
This recipe utilizes the low-and-slow method of barbecuing, which is an excellent technique for breaking down the collagen in the meat, making it incredibly tender and succulent. The relatively low cooking temperature of 225-250°F (110-120°C) ensures that the meat is cooked evenly without drying out.
Let’s discuss the role of each ingredient and step in more detail:
Rub:
- Salt: It not only seasons the meat but helps in breaking down the proteins, making it tender over the slow cooking process.
- Brown Sugar: Adds a hint of sweetness that balances the savory notes, and helps in forming a nice crust (bark) on the outside of the meat.
- Smoked Paprika: It imparts a smoky flavor that’s a quintessential component of BBQ dishes.
- Spices (cayenne, cumin, coriander): They add depth and complexity to the flavor profile of the meat.
Injecting the Pork:
Injecting apple juice or apple cider into the meat is a wonderful technique to not only add flavor but also to ensure the meat remains moist during the cooking process. This step helps in creating a juicy result from the inside out.
Mop Sauce:
Using a mop sauce is a traditional barbecue technique that helps to keep the meat moist during the long cooking process. The acidic component (apple cider vinegar) in the mop sauce also helps tenderize the meat and balance the rich, fatty flavors of the pork shoulder.
Cooking Process:
The slow and steady cooking process is the key to achieving a tender BBQ pork shoulder. During the process, the fat slowly renders, and the collagen in the connective tissues melts, resulting in a tender and juicy meat. The “stall” is a phenomenon where the meat’s temperature seems to plateau for a while. Wrapping the meat in foil (Texas Crutch method) at this stage can help to push past the stall and speed up the cooking time slightly without compromising the texture and flavor.
Resting the Meat:
Allowing the meat to rest after cooking is a critical step. This allows the juices, which have been driven to the center of the meat during cooking, to redistribute throughout the whole pork shoulder, ensuring moist and flavorful meat.
Serving:
Pulling the pork apart at the end gives you those great, shredded pieces that are perfect for making sandwiches, tacos, or just enjoying as-is with some BBQ sauce and side dishes.
This BBQ pork shoulder recipe, in essence, encapsulates the traditional barbecue techniques, offering a perfect balance of smoky, spicy, sweet, and savory flavors. It would pair wonderfully with classic BBQ sides like coleslaw, baked beans, or cornbread. It’s a recipe that requires some time and patience, but the end result is a dish that’s rich in flavor and tradition, and sure to be a hit at any gathering!
