Spring has sprung and that means its BBQ Season! (Although, if you’re like me, you can eat BBQ all year long!) Unfortunately, at the time of this video, most of us are on lockdown and quarantined at home, due to the Corona Virus. This is a good opportunity for us to cook in bulk and save some money. I can’t think of a better way to do that, than with an 8 lb pork shoulder that cost me about $10 to make. Hope you guys stay safe, and enjoy this recipe!
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Ingredients: Grocery list
1 6-10lb Pork Shoulder (Bone in or boneless)
Salt, Pepper, Garlic, Onion Powder
1 Sweet Flavored BBQ seasoning and 1 Spicy
Your favorite BBQ Sauce
Yellow Mustard
For the Glaze:
1 cup apple cider vinegar
2 tbsp worcestershire sauce
2 tbsp hot sauce
1/4 cup maple syrup
Directions:
This recipe can be done in the oven if you do not have a smoker. (If doing in an oven, place this in a foil pan)
Heat the smoker (or oven) to 250 degrees.
Add a thin layer of yellow mustard to the pork shoulder and then add your first layer of seasoning. (All purpose, salt – pepper – garlic – onion powder) Next, apply your sweet and spicy rubs. Allow the seasoning to penetrate the meat (about 30 minutes) before starting to cook.
This will take about 1.5 hours per pound at 250 degrees. You can bump the temp up to 275-300 and reduce the cooking time to 1 hour per pound. Cook the pork shoulder until it reaches about 165-170 degrees (basting with your basting mixture every 30-45 minutes) and then wrap it in foil. Once a meat thermometer slides in and out of the meat like a hot knife thru butter, it’s done. (Usually around 203 degrees internal temp) Allow this to rest for at least one hour before shredding. Serve as a sandwich, taco, quesadilla, nachos, etc.
Original of the video here
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