Then score the fat, cutting a grid pattern into the fat cap, cutting just enough to get through the fat to the meat. Slather the entire pork shoulder with mustard, as a binder. In a small bowl combine the ingredients for the rub: salt, pepper, garlic powder, and paprika. Stir together. Evenly sprinkle the rub over the entire pork shoulder. Press the rub into the mustard before turning the pork over to sprinkle the other side. Place the pork in the center of the smoker or the grill on the grate.
Insert probe to monitor the temperature. In a spray bottle combine the apple cider vinegar and water. Shake to combine. Smoke for 2 hours before opening smoker. This helps with the creation of the smoke ring and keeps humidity in the smoker. Place back in smoker to continue cooking.
Depending on the texture of pork you prefer will determine when you will want to pull off. At pork is more moist but less tender, more string. At pork is more tender, more chunky than stringy, but less moist. Any temperature in this range will yield great pulled pork! Once internal temperature is reached, pull from the smoker, make sure the pork is wrapped nice and tight. Let rest for hours before shredding.
Store in a clean empty cooler, or in a turned off oven. Notes If using a pellet grill remember to shuffle around the pellets, as time goes by a divet will form in the pellets and they will stop feeding in. Also ensure that you are refilling pellets, since this is a long cook you will most likely have to refill at least one time.
Did you make this recipe? Tag HouseofYumm on Instagram and hashtag houseofyumm! House of Yumm is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon. Never Miss a Recipe Subscribe to receive new posts via email. Leave a Reply Cancel reply Your email address will not be published. Karen — November 11, PM Reply. Jillian — October 31, AM Reply.
Ben — October 24, PM Reply. Stef — September 8, PM Reply. Take the leftover liquid from the crockpot and strain it to remove any solids. If you don't mind the fat, add the liquid back to the shredded pork and toss well.
If you want to remove the excess fat, chill the liquid in an ice bath in the refrigerator for about 30 minutes until the fat solidifies, then discard, and pour the remaining liquid over the pork. If you're using table salt, cut the amount in half. Course: Main Course. Cuisine: American. Author: Joanne Ozug. Subscribe to receive new recipes via email: Thank you! You have successfully subscribed to Fifteen Spatulas new posts notifications. Leave a Reply Cancel reply Your email address will not be published.
Karina — September 30, pm Reply. I have a 4 qt slow cooker. Can I cook 5 pounds of pork butt in it? Barbara Anastasia — September 27, pm Reply. Joanne — September 28, am Reply. Barbara Anastasia — September 28, pm Reply.
Thank you! Your reply came just in time to addpork butt to my Insta order! Cheryl Lubratovic — August 24, pm Reply. Joanne — August 25, am Reply. C otto — August 22, am Reply. Joanne — August 22, pm Reply. Rick — August 20, pm Reply. Sue Clements — July 28, am Reply. Peggy Hendrickson — July 22, am Reply. RossC — June 6, am Reply.
Made this yesterday, using my own seasonings. Perfect and so simple. Make sure to not get marbling, the little flecks of fat throughout the pinkish-red meat, confused with larger fat deposits. Located just below the pork butt is the pork shoulder. If the pork butt are the trapizoid muscles, then the pork shoulder is the deltoid. Because of the fact that it is quite literally the shoulder joint, there are more bones in a shoulder than in a boston butt.
This can make the meat more flavorful when cooked properly, but also makes for a more finicky piece of meat. None of your guests will want to see a bone in their pulled pork, and it is much more likely with a pork shoulder than within a boston butt.
It is from the pork shoulder that a lot of the movement that propels a pig originates from. While pigs are moving around, that means that the pork shoulder is getting worked frequently. This results in much more connective tissue, which means that there is more collagen to melt into the meat. That said, too fast of a cooking process can cause that moisture to evaporate, resulting in an incredibly dry cut of meat.
As such, barbequing and smoking are ideal ways to cook a pork shoulder. That said, those extra bones and bountiful connective tissue can play to the advantage of the experienced smoker. The pork shoulder can be much less forgiving to variations in temperature and time than a boston butt, but the final result can be significantly more flavorful and more moist. Reading about the differences between pork shoulder and boston butt is one thing, but is quite another to try smoking them side by side to see which is better.
The two cuts of meat are pretty economical for their size, and it can be a great excuse to have a few friends over. Best of all, most smokers have enough room for multiple cuts of meat, so there is really no excuse not to try and see which route you prefer. The first steps to making great barbeque, whether you decide to use pork shoulder or boston butt, is to make sure that you are buying top quality meat.
Examine the marbling of the meat, as well as the completeness of the cut. By completeness, I mean if the piece of pork has been cut into loading Subscriber club Reader offers More Good Food.
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