Smoked Pork Shoulder (Smoker or Pit)

90m
Prep Time
0m
Cook Time
1h 30m
Ready In


"This recipe was given to by my late husband's friend who smokes pork shoulder, we have had it many times in the past and is so good. Although it is not necessary to use the injector flavoring, the process adds immense moisture and flavor creating the ultimate insurance for a perfect pork shoulder roast! If you have a flavor injector needle from a Showtime Rottiserie oven then use it to inject the roast with the apple juice mixture, it will work well, inject the mixture using 1/2-ounce per pound. You do not have to use all of the rub, refrigerate any leftover rub for the next use. Cooking time will depend on the size of your roasts, which will be 1 hour per pound at 225 degrees --- recipe by Chris Lilly/Big Bob Gibson's" ---- I have not listed cooking time it is 1 hour per pound at 225 degrees."

Original is 24 servings
  • SHOULDER RUB
  • INJECTION LIQUID

Nutritional

  • Serving Size: 1 (32 g)
  • Calories 73.5
  • Total Fat - 2.3 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 5.3 mg
  • Sodium - 33.3 mg
  • Total Carbohydrate - 12.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 10.5 g
  • Protein - 0.7 g
  • Calcium - 10.6 mg
  • Iron - 0.3 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Mix all the spice mixture together until combined.

Step 2

In a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.

Step 3

Remove the roasts from the fridge.

Step 4

If using the injector liquid, inject the COLD two roasts all over with the liquid (using 1/2-ounce per pound).

Step 5

Gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.

Step 6

Let sit out for 1 1/2 hours at room temperature after injecting and coating with rub.

Step 7

Cook on a pit or smoker for 1 hour per pound at 225 degrees.

Tips


  • Smoker

0 Reviews

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