Weekday pork shoulder

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Smoke Blower
Original poster
Dec 29, 2021
Frys had bone in pork shoulders 1.49 a pound. Grabbed 2 as we like pulled pork sandwiches, tacos, or nachos….etc. rubbed this one down with yellow mustard, then gave it a good sprinkellung of Meat Church Honey Hog Hot rub. Then a light dose of Killer Hogs the BBQ Rub, for color. Went out to the ssp and fired up a chimney of charcoal. After 20 minutes or so. Used my charcoal rails and set up a indirect fire. Placed the pork roast on. Used two chunks of cherry wood. After about 2 hours added approx 10 briquettes on each side. Let it go about another 2.5 hours or so. Pulled it off and placed in a crock pot on high.(I usually let it stay in pot over night) we shredded what would shred. The bone didn’t slide out yet. It was just ok. Needed to cook longer. Made some Mac n cheese too. It is my spin on Malcolm Reeds Mac n cheese topped with bacon bits and bread crumbs. The wife did cowboy potatoes.


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Looks good. What temp did you finish it at? Have you tried the snake method for your charcoal? That Mac n cheese looks killer
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I just smoke/grilled it for about 4.5-5 hours then in the crockpot for about 3…it didn’t just fall off bone, but was good. Then cooked the rest overnight on low in crockpot. Bone slid right out next morning. I didn’t measure temps. I put the Mac n cheese recipe in the side dish recipe section.
That looks delicious! I’ve never finished a smoke in the crockpot? It’s an interesting idea instead of moving to the oven at times when things go sideways. I’m digging that mac and cheese too!
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