Pork shoulder for pulled pork

Discussion in 'Pork' started by remsr, Aug 18, 2017.

  1. At 99 cents a pound for fresh pork shoulder I couldn't pass it up even though I have several bags in the freezer. This one weighed in at 101/4 pounds so I guessing around 15 hours more or less. My other half (aka the boss) likes this seeet tasty version so here we go.
    2 tablespoons of raspberry chipotle rub
    2 tablespoons of Grub Rub
    2 tablespoons of brown sugar
    1 tablespoon of course salt
    Ground fine to pass through a meat injection syringe.
    Mix one cup Cherry Dr Pepper
    1/4 cup of Southern comfort
    And 1/4 cup cherry syrup
    I saved about 1/2 cup for when I put the shoulder in a disposable aluminum pan at about 170 degrees. I love saving those rendered juices to add back into the pulled pork after I let the fat solidify and I remove it.
    The shoulder is injected rubed wrapped getting happy in the refrigerator un
  2. Damn phone!
    Until tomorrow.

    More to come.
  3. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Last edited: Aug 18, 2017
  4. slipaway

    slipaway Meat Mopper

    AHEM - it looks like more than 1/4 cup of Southern Comfort is missing from that bottle.................

    Great recipe.
    thinsmoke likes this.
  5. You noticed that huh? Lol

  6. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    That picture changed too.. there were 2 or 3 glasses with melting ice in them in the pic before when I looked. 😎
  7. Oh crap! You got me.

  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good start!

  9. Rained a lot so I didn't get back to the pork shoulder until yesterday morning at 3:30 AM. Smoker was up to temp by 4:00 AM while shoulder came to room temp by 5:00 AM the shoulder was in the smoker, at 6:00 I added smoke to the now warm shoulder. A mix of oak, orange, and corn cob. Using the MES cold smoker attachment. It took 7 hours at 225 degrees to get to 160 inturnal temp at which time I transferred the shoulder into a disposable aluminum pan fat side down, with a cup of the injection ingredients plus a bit more cherry Dr. Pepper, probed it and covered it tightly with foil. At 9:30 PM it hit 206 internal temp, 161/2 hours at 225.
    I wrapped the shoulder in stretch wrap and two layers of tin foil and placed it in the bottom of a good quality cooler and packed it to the top with towels and set it aside. Meanwhile I poured those pan juices into a jar and set them in the refrigerator. This morning at 6:30 I removed the shoulder from the cooler and unwrapped it. It was still to hot to handle bear handed. It was tender and juicy as always with a sweet taste, but to make it even more juicy and flavorful I scoped the fat off the refrigerated juices heated them up and added them to the pulled meat which incidentally I pulled with my fingers with no effort.
    I am not good at remembering to take pictures so all I often manage is a before and after shot.
    Her is 101/4 pounds of pulled pork less fat and bone.

    griz400 likes this.
  10. braz

    braz Smoke Blower SMF Premier Member

    Superb. I'm going to run that recipe by the wife and see if I can get her approval to try it. She's a little protective of her own dry rub recipe but we'll see.

  11. My wife likes it, I had intended to Smoke it with cherry and orange wood, but used oak by accident. Oak is always a good wood to use, but I use it mostly on beef. I have never used corn cob But added one cob to the mix as an experiment. I don't know that it changed things much. After I pull the pork I like to add in addition to the juices a mix of the rubs I used in the injection less the salt mixed with a lot of brown sugar. I just shake it on like One would season a plate of food with salt and pepper. If you want it a little sweeter add some honey.
    I usually buy my butts at Sam's where they come two in a package, one I do for the wife and one I do for myself. You don't need approval to try something new if you do it that way.

  12. sauced

    sauced Master of the Pit

    Great looking PP and your recipe sounds like a winner!! I have never tried using corn cobs......interesting. 
  13. Thank you Sauced!

  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice cook Randy, looks real tasty! Thumbs Up
  15. b-one

    b-one Smoking Guru OTBS Member

    Nice looking pan of pp!:drool
  16. griz400

    griz400 Master of the Pit

    nice pile of pork [​IMG][​IMG]
  17. Thanks b-one! Sorry I didn't take more pictures, I just get caught up in what I'm doing and forget to take pictures.

  18. Thanks Griz 400

  19. Thanks WaterinHoleBrew!


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