How to Cook Pork Shoulder – It’s All In The Rub

Fall, Soccer and BBQ on the tail gate or on the patio; how can it get higher than this?

Pork Shoulder is a superb selection for a major fare characteristic at your subsequent gathering and it has two nice benefits. First, it’s simple to organize and second, you possibly can feed a gaggle for someplace south of three {dollars} a pound. The pork shoulder is the entrance leg of the pig and is available in two completely different cuts. I just like the butt lower, which is the highest facet of the leg and has much less bone in it than what known as the picnic lower. The one we just lately ready was a six and a half pound roast, which served twelve individuals, with some left over.

Most pork shoulder recipes name for utilizing a smoker, which is the important thing to cooking a pork shoulder, primarily as a result of it’s an oblique warmth supply and permits for a protracted gradual cooking course of. Don’t have a smoker? No downside, neither can we. Simply keep in mind that the method requires oblique warmth. Listed below are the keys to grilling a pork shoulder, utilizing a 3 burner gasoline grill.

It begins with the rub. In a small bowl combine the next components:

¼ cup natural paprika

2 Tbs Salt

2 Tbs Pepper

2 Tbs natural cumin

2 Tbs natural garlic powder

2 Tbs. chile powder

3 Tbs brown sugar

Coat the pork shoulder with the rub. Be liberal. A 6 – 8 lb. roast ought to use the whole rub combine. By the best way, don’t lower off any of the fats on the roast. The butt lower normally has one facet with a layer of fats and also you need it. Upon getting the roast properly coated with the rub, put it within the fridge and let it set. In a single day works finest, but when time doesn’t allow, at the least give it a few hours.

Utilizing a 3 burner grill works nice. You will want an aluminum pan, a raised rack and a few foil. Observe these steps:

Flip the 2 exterior burners on at low warmth.

Place the pan, with the rack instantly over it, on the center burner.

Put your pork shoulder on the rack, fats facet up.

Shut the lid.

Don’t open the lid for 3 hours. No peeking! On the finish of three hours verify the inner temperature of the roast. If it’s within the 130 – 140 vary you might be proper on observe and your roast ought to appear to be it’s finished, but it surely’s not. Subsequent, cowl the roast with a tent of foil, cut back the warmth to at least one burner and shut the lib. In about 2 -3 extra hours you must have a pork shoulder able to serve at an inner temp of 185 levels.

Take pleasure in!