Eight pound smoked pork shoulder - gone in four minutes...
That's how long it took the platter to make one circuit of the long banquet table, for 18 people. I asked my sister-in-law if she had enough turkey and if I could bring a smoked pork shoulder. She said yes, by all means, a 20 lb bird was not enough.
The local private meat market we use was almost out of them. Boneless at $2.49 a lb. They had a six pounder in the case, last one. I asked if they could make one up. They had enough to make one eight pounder.
Rinsed and dried it, and put it in the cold smoker (Big Chief). Smoked it with cherry wood for five hours yesterday. Because this is a cold smoker, it does not cook the meat.
Then put it in my own pork brine. I use a commercial brine, but instead of water, I use a mixture of apple cider (about 3/4 gallon) and a 1/3 to a 1/2 quart of apple cider vinegar. Add to this a very generous amount of powdered onion and powdered garlic seasoning. This is all done in a bowl large enough to cover the pork shoulder.
I then take a turkey injector and sucked up the brine and powdered onion/garlic mixture, and injected it all through the pork. Then it sits overnight in the fridge.
Don't worry about the smoke flavoring being diluted or washing away. It won't. I reversed the order because it's pretty sloppy trying to smoke a brine injected pork shoulder.
This morning took the pork shoulder, dried it, and covered it with a pork rub.
At this point there are two ways to cook it. Both are done in the oven.
Wrap it in multiple layers of tinfoil. Get the super wide tinfoil because you don't want to be trying to make a double width with the narrow stuff. You'll have a seam that can and will leak. Add a cup of the brine before sealing. Tinfoil is thin, so set the wrapped shoulder on an oven pan.
The better way is to just put it into an oven proof pot. A dutch oven works perfect. Add a cup or so of the brine, depending on how large the dutch oven is.
Time and temp will depend on your time constraints. The meat must get to 180 degrees minimum in the center for at least an hour and a half. 200 degrees is better. This means setting the oven to about 450 degrees, and for an eight pound shoulder, this will take about five hours. At 475 time can be shaved to 4 to 4-1/2 hours. About half way through the cooking turn the pork over. I like to start with the fatty part on the top, then when flipped the meaty part will get a nice crust. When this flip takes place ladle some of the brine and juices onto the meat.
That's it. If you follow the above, you'll have a nice, tender, flavorful smoked pork shoulder that is almost impossible to screw up. It will have a hard crust that's not too hard, and a juicy tender inside.
I think the dutch oven is the way to go. It takes longer to get heated up (you can always preheat it in the oven while you are drying and putting the rub on). But it won't leak like aluminum foil can. It also allows checking (and basting), and it's roomy enough to add veggies or apples for flavoring.
This is getting to be a tradition. And when pork shoulder is on sale, this makes excellent pulled pork sandwiches. And you do not need BBQ sauce. The pork has enough flavor on its own.
Also, it is possible to smoke and prepare the shoulder in advance, and use a dutch oven at a campsite to finish.
That's how long it took the platter to make one circuit of the long banquet table, for 18 people. I asked my sister-in-law if she had enough turkey and if I could bring a smoked pork shoulder. She said yes, by all means, a 20 lb bird was not enough.
The local private meat market we use was almost out of them. Boneless at $2.49 a lb. They had a six pounder in the case, last one. I asked if they could make one up. They had enough to make one eight pounder.
Rinsed and dried it, and put it in the cold smoker (Big Chief). Smoked it with cherry wood for five hours yesterday. Because this is a cold smoker, it does not cook the meat.
Then put it in my own pork brine. I use a commercial brine, but instead of water, I use a mixture of apple cider (about 3/4 gallon) and a 1/3 to a 1/2 quart of apple cider vinegar. Add to this a very generous amount of powdered onion and powdered garlic seasoning. This is all done in a bowl large enough to cover the pork shoulder.
I then take a turkey injector and sucked up the brine and powdered onion/garlic mixture, and injected it all through the pork. Then it sits overnight in the fridge.
Don't worry about the smoke flavoring being diluted or washing away. It won't. I reversed the order because it's pretty sloppy trying to smoke a brine injected pork shoulder.
This morning took the pork shoulder, dried it, and covered it with a pork rub.
At this point there are two ways to cook it. Both are done in the oven.
Wrap it in multiple layers of tinfoil. Get the super wide tinfoil because you don't want to be trying to make a double width with the narrow stuff. You'll have a seam that can and will leak. Add a cup of the brine before sealing. Tinfoil is thin, so set the wrapped shoulder on an oven pan.
The better way is to just put it into an oven proof pot. A dutch oven works perfect. Add a cup or so of the brine, depending on how large the dutch oven is.
Time and temp will depend on your time constraints. The meat must get to 180 degrees minimum in the center for at least an hour and a half. 200 degrees is better. This means setting the oven to about 450 degrees, and for an eight pound shoulder, this will take about five hours. At 475 time can be shaved to 4 to 4-1/2 hours. About half way through the cooking turn the pork over. I like to start with the fatty part on the top, then when flipped the meaty part will get a nice crust. When this flip takes place ladle some of the brine and juices onto the meat.
That's it. If you follow the above, you'll have a nice, tender, flavorful smoked pork shoulder that is almost impossible to screw up. It will have a hard crust that's not too hard, and a juicy tender inside.
I think the dutch oven is the way to go. It takes longer to get heated up (you can always preheat it in the oven while you are drying and putting the rub on). But it won't leak like aluminum foil can. It also allows checking (and basting), and it's roomy enough to add veggies or apples for flavoring.
This is getting to be a tradition. And when pork shoulder is on sale, this makes excellent pulled pork sandwiches. And you do not need BBQ sauce. The pork has enough flavor on its own.
Also, it is possible to smoke and prepare the shoulder in advance, and use a dutch oven at a campsite to finish.
