A weekend project that pays off big: a pork shoulder smoked until it shreds with a fork, wrapped in a dark,peppery bark. One cook feeds a crowd.
Ingredients
- 1 bone-in pork shoulder (8 lbs)
- 2 tbsp yellow mustard (binder)
- 1/2 cup BBQ dry rub
- 1 cup apple juice (for spritzing)
- 1/2 cup cup apple cider vinegar
- BBQ sauce, to serve
Instructions
- Coat the pork shoulder with mustard, then apply a heavy layer of dry rub.
- Preheat the pellet grill to 225°F and place the pork fat-side up.
- Smoke, spritzing with apple juice every hour, until a dark bark forms and the internal temperature reaches 165°F (about 5 hours).
- Wrap in foil or butcher paper and continue until the meat probes tender at 203°F (about 3 more hours).
- Rest, still wrapped, for at least 45 minutes.
- Shred, discarding the bone and excess fat, and mix with vinegar and a little sauce.
Nutrition
Calories: 443kcalCarbohydrates: 7gProtein: 54gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 185mgSodium: 295mgPotassium: 1017mgFiber: 0.4gSugar: 6gVitamin A: 23IUVitamin C: 3mgCalcium: 48mgIron: 4mg