Whole Pork Shoulder Recipe | BBQ Pork Shoulder on Ole Hickory Smoker Malcom Reed HowToBBQRight

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be lower in sugar and preservatives.

Welcome to the cooking demonstration.

Introduce the pork shoulder, explaining it includes both the Boston butt and the picnic.

Show the skin on the pork shoulder and explain the importance of removing the cap for better smoke penetration.

Demonstrate cutting the cap off the pork shoulder, leaving some on the shank portion.

Peel back the cap to expose the meat underneath.

Trim the false cap fat to expose more meat for better bark.

Leave the membrane on to help with seasoning and smoke absorption.

Clean up any excess fat and membrane from the pork shoulder.

Trim away any blood spots or veins from the meat.

Explain the importance of trimming for presentation and flavor.

Weigh the trimmed pork shoulder, noting it is now approximately 18 pounds after trimming.

Discuss cooking time, estimating about 18 hours for the pork shoulder.

Apply the AP rub to the meat side of the pork shoulder, avoiding the skin.

Slather mustard on both sides of the pork shoulder as a binder for the rub.

Apply Killer Hogs barbecue rub to both sides of the pork shoulder, ensuring coverage in all nooks and crannies.

Prepare the injection mixture using 1/2 cup of Butcher's Open Pit pork injection and 32 ounces of water (not fully shown in transcript).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens