Mix all ingredients. Apply a layer of mustard slather and finish with your favorite BBQ rub.
Smoked Pork Shoulder Recipe Smoked Pork Shoulder Smoker Recipes Pork Bbq Recipes
By hand pack as much on the pork as will stick.
Smoked pork picnic shoulder rub. Marinate the pork. To season this whole pork shoulder use a simple salt and pepper mix. Rinsing will remove the excess brine from the surface.
Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. To prepare the pork picnic for the smoker the first step is to remove it from the packaging and give it a good rinse in cold water. Next inject with a pork injection and allow the pork shoulder to sit out and come up to room temp for about 1 hour.
Shred and use for tacos eat it plain or use in a tamale pie recipe. Either way pull the pork out of your brine. Sprinkle the shoulder on all sides with kosher salt and pour over the orange and lime juice.
Youre ready to slow cook this at 225F on your smoker or 350F in your oven. Carefully pour the cooled brine over top. Mop the shoulder every hour with mop sauce to keep it moist.
Give it a nice rinse under running water and. Keep leftover rub in a tightly covered jar. First try at pulled pork.
When the internal temperature of the pork picnic reaches about 195 degrees Fahrenheit give it the fork test. And adjust the shoulders to fit if need be. Wrap the pork in plastic wrap and refrigerate for at least 8 hours.
2 teaspoons onion powder 2 teaspoon paprika 1 teaspoon powdered chicken or beef bouillon 1 teaspoon garlic powder 1 teaspoon black pepper 1 teaspoon chili powder 12 teaspoon ground nutmeg 12 teaspoon powdered ginger. Set your smoker to 250F for 5-6 hours. Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.
After 8 – 24 hours have passed your brining process is nearing its end time. In a small bowl mix together all the other ingredients and rub into both sides of the pork. Most all pork is now injected with a solution of salt and preservatives to extend the shelf life of the meat.
Cant wait to shred it up later. Prepare Picnic Shoulder – Trimming. Cooking The Brined Shoulder.
Before smoking it unwrap the pork shoulder and allow it to rest at room temperature for ½ to 1 hour. Cook for about 8 hours until the internal temperature of the meat reaches 200F on an instant read thermometer. By smoking pork picnics for the first few hours at a lower temperature say around 200 degrees then raising the temperature up around 235 degrees the shoulder will get good internal smoke flavor and will finish in a decent amount of time.
Hot Tip Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. Covered it in yellow mustard and pulled pork rub. We have smoked a 7-pound pork shoulder before and had the timing down on that plus we were testing 2 rubs against each other to see which is better.
Cook until internal temperature reaches 195F remove and cover with foil and let it rest for 10-15 minutes to finish cooking. Log in or sign up to leave a comment Log In Sign Up. Step 1 Mix the paprika chili powder brown sugar white sugar celery seed black pepper cayenne pepper brown mustard garlic powder cumin and salt together in a bowl.
Mix all the ingredients together in a bowl and rub them thoroughly into the pork shoulder. We brine for a total of 12 to 14 hours and I flip the pork shoulders halfway through. Posted by 5 days ago.
Place the pork shoulder in a large zip top bag or other food-safe container.
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