Competition Barbecue Pork Shoulder

Name: Competition Barbecue Pork Shoulder
Prep time: 14 h
Cook time: 14 h
Total time: 14 h
Yield: 12
Cuisine: Bbq, Barbecue
Ingredients: 2 Tbsps agave syrup; 118 milliliters apple juice; 59 milliliters your favorite barbecue sauce; 59 milliliters brown sugar; 3 Tbsps cider vinegar; 12 servings Type of fire: Indirect; 12 servings Grill heat: Low; 2 Tbsps jalapeño jelly; 2 Tbsps Kosher salt; 4 kilograms Boston pork butt (about; 177 milliliters barbecue rub; 3 Tbsps water; 2 mediums 2-3 fist sized chunks of medium smoking wood, like oak or hickory; 2 Tbsps Worcestershire sauce

Competition Barbecue Pork Shoulder might be just the American recipe you are searching for. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 468 calories, 57g of protein, and 18g of fat each. If you have grill heat: low, water, jalapeño jelly, and a few other ingredients on hand, you can make it. To use up the agave syrup you could follow this main course with the Skinny Berry Pie Milkshake as a dessert. It is a good option if you're following a gluten free diet. It can be enjoyed any time, but it is especially good for Father's Day. It works best as a main course, and is done in about 14 hours.

Instructions

To make the braise: In a medium bowl, whisk together apple juice, vinegar, brown sugar, barbecue sauce, Worcestershire sauce, agave, and jalapeño jelly. Cover and set aside until ready to use.

Ingredients you will need

Worcestershire Sauce

Barbecue Sauce

Apple Juice

Brown Sugar

Vinegar

Agave

Jelly

Equipment you will use

Whisk

Bowl

To make the injection: In a medium bowl, whisk together apple juice, brown sugar, vinegar, water, Worcestershire sauce, and salt. Using an injection syringe, inject the pork at 1-inch intervals, using the entire injection solution. Pat pork dry with paper towels.

Ingredients you will need

Worcestershire Sauce

Apple Juice

Brown Sugar

Vinegar

Water

Pork

Salt

Equipment you will use

Paper Towels

Whisk

Bowl

Evenly coat pork shoulder with barbecue rub all over.

Ingredients you will need

Pork Shoulder

Dry Seasoning Rub

Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place pork butts in smoker or grill and smoke until the outside has turned a deep mahogany color, 5 to 7 hours.

Ingredients you will need

Pork

Equipment you will use

Grill

Place pork butt on a piece of extra-large heavy duty aluminum foil with sides folded upwards.

Ingredients you will need

Boston Butt

Equipment you will use

Aluminum Foil

Pour 1 cup of the braise over pork butt. Reserve remaining braise. Seal foil around pork, wrapping with additional pieces as needed, and place back in the smoker. Continue to cook until internal temperature registers 198°F on an instant read thermometer.

Ingredients you will need

Boston Butt

Pork

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Remove pork from smoker, open foil, and let vent for 15 to 30 minutes. Pull pork into chunks and place in a medium pan, reserving braise and discarding bone.

Ingredients you will need

Bone