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Six-time World Championship Pork Shoulder

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Ingredients

For the pork shoulder rub
  • 1/4 cup dark brown sugar
  • 1/2 cup white sugar
  • 1/4 cup paprika
  • 33/100 cup garlic salt
  • 33/100 cup kosher salt
  • 1 tablespoon chili powder
  • 1 teaspoon oregano leaves
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
Pork injection
  • 1/4 cup dark brown sugar
  • 1/2 cup white sugar
  • 1/4 cup paprika
  • 33/100 cup garlic salt
  • 33/100 cup kosher salt
  • 1 tablespoon chili powder
  • 1 teaspoon oregano leaves
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 3/4 cup apple juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup salt
  • 2 tablespoon worcestershire
  • 16 pound whole pork shoulder
  • 1 pound Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)

Preparation

Baking Directions:

Inject pork shoulder evenly with injection solution.

Apply a generous amount of rub onto meat.

  Pat so the rub will adhere.

Place in a smoker and cook with indirect heat for 16 hours on 225°F.

  Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking.

  When done, the pork should pull off the bones easily.

The internal temperature of the pork should reach 195°F.