Pork Shoulder on your Pit Barrel Cooker

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice provides acidity while being more affordable.

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 options can be healthier and more cost-effective.

Lightly coat the pork shoulder with olive oil on both sides.

Apply a generous coat of beef and game Pit Barrel rub on the pork shoulder, focusing on the fat area.

Insert hooks into the pork shoulder for hanging in the Pit Barrel Cooker.

Preheat the Pit Barrel Cooker for 20 minutes with the lid off before cooking.

Hang the pork shoulder in the Pit Barrel Cooker and close the lid.

Cook the pork shoulder until it reaches an internal temperature of 160°F, checking after about 2.5 to 3 hours.

Once the pork shoulder reaches 160°F, remove it from the cooker and take out the hooks.

Place the pork shoulder on a sheet of aluminum foil, fat side down.

Pour about 1/4 to 1/2 cup of Colorado Native beer around the pork shoulder on the foil.

Wrap the pork shoulder tightly in the foil and place it back in the Pit Barrel Cooker on the grill grate.

Insert the rods into the holes of the cooker to control airflow even though nothing is hanging.

Close the lid and cook until the internal temperature reaches 195°F, checking periodically.

After about 4 hours and 45 minutes, check the temperature of the pork shoulder.

Continue cooking until the pork shoulder reaches 195°F, which should take about 5 hours and 45 minutes total.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens