BBQ Pork Shoulder
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A little teaser for a new recipe I'm working on :)
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Whats your smoking/bbq setup? Plan on wrapping it and saving some of the jus?
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@norcal_in_az All I have is a good ole' cheap propane Weber (? maybe, I don't even know lol) grill from Walmart.
No wrapping needed. Low temps for a long time gives the outside a nice char and seals in the moisture :) I'll post up the whole recipe a bit later.
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It pulled apart easier than one done in my crockpot or instant-pot :)
Recipe coming soon!
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@gash said:
@norcal_in_az All I have is a good ole' cheap propane Weber (? maybe, I don't even know lol) grill from Walmart.
No wrapping needed. Low temps for a long time gives the outside a nice char and seals in the moisture :) I'll post up the whole recipe a bit later.
Yup if your not smoking then you don't need to wrap. I wrap mine because I smoke it and want to stop getting smoke at a certain point.
Nothing wrong with a cheap ole Weber.
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Never attempted smoking stuff myself, yet. I do miss cooking with cast iron over open flames though. That always seemed to produced the best meat. Might have to rig up something this summer to give it a whirl again. :)
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@gash You can always add one of these to your gas grill to induce smoke. Then throw your cast iron on the gas grill as well.
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@norcal_in_az I do use my cast iron on my grill a lot. I didn't know there were wood chip boxes for gas grills. Thanks!
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Will be trying this Sunday evening.
Mandatory 6 day weeks now through End of August.I have an old cast Iron pot belly stove I need to convert to a smoker.
Could add more rings to it and make it taller.
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Unofficial Recipe (I need to work out the measurements as I did it on the fly)
Take a pork shoulder roast, the bigger the better, pat it down with paper towels, remove as much as the fat on the outside as possible. Rub your favorite BBQ rub all over it. Wrap it in saran wrap, place in a roasting pan, put in the fridge for a couple hours (overnight is even better) to allow the rub to penetrate deeper.Preheat gas grill to 350 degrees. Put roast on the top rack, furthest away from the flames, add aluminum foil or a roasting pan below the roast on the lowest rack. Turn the grill down to low, this should reduce the heat to about 225-250 degrees F. Allow the roast to cook undisturbed for approximately 4-6 hours.
Mix up a basting liquid with some fresh squeezed fruit juice, a bit of apple cider vinegar, some of your BBQ rub. Starting some where between 4 and 6 hours (depending on how big your roast is, for roasts over 10lbs, I'd wait until 8-10 hours) begin basting your roast every hour until the internal temperature is 195*F.
Once the desired temp is achieved, place your roast in a pan, let it rest for about 15-20 minutes, then shred and enjoy!
PS: don't worry about the outside if it gets a dark char. This will keep the moisture in and once shredded it will add flavor depth to the mixture.
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That looks awesome! I find myself wishing the internet were scratch and sniff. =)
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Round 2:
No direct heat on the meat, heated between 250 & 300 degrees F. Some water with natural hickory liquid smoke added*. Cooking for 6+ hours until 195*F internal temp reached :)
This should add more flavor, lessen the char & make the pork uber moist. Or at least I hope. We'll see. Gotta love making new recipes & improvising when you don't have exactly what you want!
- most liquid smoke is made by flavoring the water with imitation flavors. Real liquid smoke is obtained by capturing the smoke & liquid from real wood chips. I always try to use as close to natural form as possible. I'll post up a link where I buy my liquid smoke in a bit :)
