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I bought a six-pound pork shoulder

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Not bulk. Jeeebus smoked 40 lbs of pork butt last weekend for my son's birthday party. Maybe not alternator sized, but delicious nonetheless.
 
I do shoulders on my pit for 18 hours wrapped. Gets an awesome bark and it's probably the best thing even to enter a person's mouth.
 
child of wonder said:
At my place pork shoulder gets brined in a mixture of pickling salt, apple cider vinegar, molasses, and water overnight then a light layer of dry rub applied and finally placed in the smoker with apple and cherry wood at 220 degrees for 10 hours or so. I'll open the smoker two or three times near the end to mop it with a mixture of apple cider vinegar, brown sugar, and black pepper.

The entire outside of the pork shoulder is pure smoke meat candy.
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I have a crock pot and oven (no smoker)...and want to try my hand at pork sammiches for Memorial Day weekend (I know it's a month away, but it'd be perfect). Please share your brining recipe, pretty please. 🙂
 
Xstatic1 said:
I have a crock pot and oven (no smoker)...and want to try my hand at pork sammiches for Memorial Day weekend (I know it's a month away, but it'd be perfect). Please share your brining recipe, pretty please. 🙂
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I did this a few times before I got my smoker. What we did was just cook it like you would a roast but added some bbq sauce at the end. It was okay but smoking it is the best. Ive been wanting to smoke some ribs but the wife complains since her dr. said not to eat smoked meat while prego.
 
Colt45 said:
For some reason I've only ever seen/ate pork shoulder cured. how is it uh.. not cured?
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stores call it a Pork Picnic Shoulder. It comes with or without the bones.

cooks up just like a pork roast. Cook it long enough and at a low temp with a tasty rub, and you get pulled pork.
 
Sixguns said:
I did this a few times before I got my smoker. What we did was just cook it like you would a roast but added some bbq sauce at the end. It was okay but smoking it is the best. Ive been wanting to smoke some ribs but the wife complains since her dr. said not to eat smoked meat while prego.
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Not quite ready for a smoker. 😛 I'll start with baking it first (or using a crock pot), then maybe work my way up to that.

Pre-congrats on your kiddo. 🙂
 
Mr. Pedantic said:
What did you cook it with? I'm assuming you used some kind of stock, marinade, or rub or something.
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Salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, ground ginger, ground celery seed, soy sauce, and liquid smoke.

I'd have thrown in some Scotch if I had it.
 
Fritzo said:
I do shoulders on my pit for 18 hours wrapped. Gets an awesome bark and it's probably the best thing even to enter a person's mouth.
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Well said... well said.

Rakehellion said:
Salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper extract, ground ginger, ground celery seed, soy sauce, and liquid smoke.

I'd have thrown in some Scotch if I had it.
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While the below recipe looks amazing, and makes my mouth water... I'd like to add the suggestion of rubbing the meat down with mustard. Something in the ingredients open the pores of the meat, and TRUST ME... you won't get a mustard taste... I know because I really don't care for mustard.

ME = JEALOUS!

PS: scotch is good with/on anything, and even better by itself.

Rakehellion said:
I have kittens chasing me around trying to get some pork. I gave them a piece of bone to play with.
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I'd be following you around too if I were there, but I'd need some of that slow cooked meat... forget a bone!!!!
 
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