Pork shoulder perfection

[JC in GB]

I made some pork shoulders over the weekend. This was the best pulled pork that I think I have made.

The fat on the top rendered completely and left a pork rind crust on top of the shoulder. It was fantastic.

I injected the pork shoulders with a mixture of Lawry's, Heath Rile's Peach rub, Worcestershire sauce, and water.

I scored the fat cap and then rubbed the pork with Head Country Classic rub.

Smoked at 250 F with hickory and oak whiskey barrel.

I made some BBQ sauce loosely fashioned after Jeff's Original sauce.

I made three shoulders. Number three got done late so I didn't take any pics.

JC

 

[smokerjim]

looks great JC

 

[Delpo]

Beautiful

 

[agaffer]

Love the pork rind! Sounds like an interesting injection.

 

[SmokingUPnorth]

Nailed it. I’ll take a plate haha

 

[JLeonard]

looking good!
Jim

 

[JC in GB]

Love the pork rind! Sounds like an interesting injection.

I got a bottle of the Heath Riles Peach rub for Xmas from forum member TomKnollRFV

I have been using it in different ways. This is by far may favorite use.

That pork rind bark almost defies description. It was so very good...

JC

 

[jcam222]

Looks great!! I usually mix liquid gold back in my pulled pork for flavor. One of these times I’m going to try injecting instead.

 

[MCQSmoker]

Looks incredible. Great work.

I've got a pork shoulder on today but don’t think it’ll top that!!

 

[normanaj]

That bark looks insane.

 

[agaffer]

If you like Mexican food, smoked pork shoulder or butt goes great in tacos. I like it better than carnitas. A salsa with fresh sweet summer corn kernals and black beans added to the salsa, goes really well with the smoked pork. Topped off with some Mexican crema or sour cream and avocado slices. Perfect marriage of flavors if you want something different than BBQ sauce and coleslaw sandwich.
I have lived in NC for over a decade now and can't help myself, I need to rant about Eastern NC BBQ. Is there any BBQ in Eastern NC that puts any effort into their sides? I mean, come on, canned corn, canned green beans, and worse of all, corn pone. Really? And, yeah, great, you can cook a whole hog but, sometimes a customer wants the flavor of just the ribs. And taking vinegar and adding some pepper flakes and black pepper to it and calling it a sauce? I call it just plain lazy cooking. There, got that out my system.

 

[JC in GB]

If you like Mexican food, smoked pork shoulder or butt goes great in tacos. I like it better than carnitas. A salsa with fresh sweet summer corn kernals and black beans added to the salsa, goes really well with the smoked pork. Topped off with some Mexican crema or sour cream and avocado slices. Perfect marriage of flavors if you want something different than BBQ sauce and coleslaw sandwich.
I have lived in NC for over a decade now and can't help myself, I need to rant about Eastern NC BBQ. Is there any BBQ in Eastern NC that puts any effort into their sides? I mean, come on, canned corn, canned green beans, and worse of all, corn pone. Really? And, yeah, great, you can cook a whole hog but, sometimes a customer wants the flavor of just the ribs. And taking vinegar and adding some pepper flakes and black pepper to it and calling it a sauce? I call it just plain lazy cooking. There, got that out my system.

I love using pulled pork to make tacos and other things. I usually make 2 to 4 butts and then bag them and freeze them for future meals. Works out great.

Also, thanks for the heads up on poor NC sides.

JC

 

[Colin1230]

Picture perfect!

 

[gmc2003]

Looks great JC, I've also got one on the smoker today. However I'm currently battling the elements.

Point for sure
Chris

 

[912smoker]

Yes sir JC looks great !

 

[disco]

Looks delicious! Big like!

 

[DRKsmoking]

Nice looking shoulders, and that crust..........not good for you, who cares

David

 

[Bearcarver]

Looks like a Nice Job, JC !!
Like.

Bear