BARBECUED PORK SHOULDER RECIPES RECIPES

Name: BBQ Pork Shoulder
Prep time: 1 d
Cook time: 9 h
Total time: 1 d 9 h
Yield: 8-10 serving(s)
Ingredients: 1 (6 -8 lb) bone in pork shoulder; 1/4 cup brown sugar; 1/4 cup paprika; 3 tablespoons pepper; 3 tablespoons kosher salt; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon celery seed; 1 teaspoon cayenne pepper; 1 teaspoon ginger; 1 teaspoon turmeric; 1 1/2 cups cider vinegar; 1 small onion, minced; 1 teaspoon red pepper flakes; 1 tablespoon kosher salt; 1/4 cup brown sugar; 1 teaspoon pepper; 3 cups cider vinegar; 3 tablespoons molasses; 2 tablespoons dark corn syrup; 1 cup chili sauce; 1/3 cup brown sugar; 2 teaspoons kosher salt; 2 tablespoons hot sauce; 2 tablespoons Worcestershire sauce; 2 teaspoons red pepper flakes; 1 teaspoon pepper

BBQ PORK SHOULDER RECIPE - FOOD.COM

BBQ Pork Shoulder Recipe - Food.com image

This recipe is authentic Kansas City, Missouri barbeque. Trust me, they know barbeque. Try this recipe, is it absolutely amazing and you can't beat the outstanding flavor. You'll need to plan ahead. PLEASE TRY, you won't be dissapointed. The result is worth every bit of extra effort. I'd appreciate any feedback you have.

Total Time 33 hours

Prep Time 24 hours

Cook Time 9 hours

Yield 8-10 serving(s)

Number Of Ingredients 27

Ingredients

1 (6 -8 lb) bone in pork shoulder
1/4 cup brown sugar
1/4 cup paprika
3 tablespoons pepper
3 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery seed
1 teaspoon cayenne pepper
1 teaspoon ginger
1 teaspoon turmeric
1 1/2 cups cider vinegar
1 small onion, minced
1 teaspoon red pepper flakes
1 tablespoon kosher salt
1/4 cup brown sugar
1 teaspoon pepper
3 cups cider vinegar
3 tablespoons molasses
2 tablespoons dark corn syrup
1 cup chili sauce
1/3 cup brown sugar
2 teaspoons kosher salt
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
2 teaspoons red pepper flakes
1 teaspoon pepper

Steps:

Combine dry rub ingredients and rub all over pork shoulder. Cover and refrigerate for 24 hours.
Combine ingredients for basting sauce and mix thoroughtly; cover and refrigerate overnight to blend flavors.
Preheat oven to 250. Place pork shoulder in roaster pan with a rack underneath. Brush some of the basting sauce over pork. Cook for 8-9 hours or until pork falls apart, basting every hour.
Meanwhile, combine barbeque sauce ingredients in saucepan and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Serve with pork.
It would be great served on buns with the sauce.

Nutrition Facts : Calories 1029.2, FatContent 62.3, SaturatedFatContent 21.4, CholesterolContent 241.5, SodiumContent 4766.8, CarbohydrateContent 48.3, FiberContent 4.8, SugarContent 33.3, ProteinContent 60.8

BARBECUED PORK SHOULDER (BOSTON BUTT) RECIPE - FOOD.COM

Barbecued Pork Shoulder (Boston Butt) Recipe - Food.com image

I love to grill on my charcoal grill. This is one of those recipes that makes the neighbors wander over to ask what I'm cooking....it smells so good and the smell drifts for several hours! This is a recipe for a day you'll be spending at home. But don't worry, you can do other things while its cooking, or just sit around watching a movie or a ball game! Fun times! Hickory chip soaking time is not included in the prep and cook time.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

6 1/2 lbs pork roast, shoulder (Boston Butt)
1 medium onion, chopped finely
2 garlic cloves, minced
1/2 cup butter, melted
1 cup brown sugar, firmly packed
1 cup ketchup
1/2 cup vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons lemon rind, grated
1 tablespoon lemon juice
1 1/2 teaspoons lemon juice
1 teaspoon hot sauce
1/2 teaspoon chili powder
hickory chips

Steps:

Soak your hickory chips for at least 8 hours.
Place the charcoal on one side of the grill, place a pan of water on the other side (under the grilling rack). Fire up the coals, and spread them out once they are white and ashy (about 20 minutes). Place your grilling rack on the grill, and let it sit for about 5 minutes covered.
While the charcoal is getting hot, saute the onion and garlic in butter in a medium saucepan until tender. Stir in the brown sugar, ketchup, vinegar, water, Worcestershire sauce, lemon rind, lemon juice, hot sauce and chili powder. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove sauce from heat.
Insert the meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat. I usually just insert the thermometer after it has cooked a while to check for doneness. Place the meat (fat side up) on the grill over the pan of water (this will keep your meat moist). Toss some hickory chips over the charcoal to create some great smoke. Cover with the lid, and make sure the vents are open over the meat to draw the heat and smoke towards the meat. Cook over low coals for 3 hours, turning the roast halfway through the cooking time. You will need to add charcoal and hickory chips about every 30-40 minutes to keep the fire and smoke going. I slip them in the side and flick them over to the active charcoal with a tong! After cooking for 3 hours, baste the roast with the sauce. Cover and cook an additional hour or until the thermometer registers 160 degrees. Baste frequently with the sauce.
Let stand 10 to 15 minutes before slicing.
Serve sliced with potato salad or cole slaw, or you can put it on sandwiches.

Nutrition Facts : Calories 611.5, FatContent 24.2, SaturatedFatContent 11, CholesterolContent 210.2, SodiumContent 583.9, CarbohydrateContent 29.7, FiberContent 0.3, SugarContent 27.5, ProteinContent 65.7

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