Categorized | Recipes

Memphis-rubbed Pork Shoulder

Print Friendly

Memphis-rubbed Pork Shoulder

A rub and a marinade combine to give this smoked pork shoulder extra flavor.

Memphis-rubbed Pork Shoulder

County Line Memphis Rub:
1 cup ground paprika
1/2 cup brown sugar
5 tablespoons sugar
3 tablespoons salt
1 tablespoon celery salt
3 tablespoons black pepper
1 tablespoon cayenne pepper
2 tablespoons dry mustard
5 teaspoons garlic powder
5 teaspoons onion powder

Injection marinade:
3/4 cup apple juice
3/4 cup white grape juice
2 tablespoons salt
2 tablespoons Worcestershire sauce

1 (10-pound) pork Boston Butt (choose a piece of meat with a good quantity of fat)

For the rub: In a clean and dry container combine paprika, sugars, salts, peppers, mustard, garlic powder and onion powder. Blend well. Sugar should be completely blended into mixture and the final product should be uniform in color with no lumps.

For the marinade: Mix juices, salt and Worcestershire sauce together. Using a meat injector, liberally inject the pork from all sides with the marinade.

Use any leftover marinade to moisten the pork so the rub sticks. Rub your spice rub into the pork, and don’t be shy.

Place the pork in your refrigerator overnight so that the meat will soak up the flavors.

Take the meat out an hour early so it can reach room temperature before it hits the smoker.

Preparing your smoker: You shoudl always cook with wood, whether it be hardwood logs or hardwood charcoal — just stay away from regular charcoal.

Once your coals are ready, add the meat. The ideal range for smoking your meat is between 200 and 225 degrees. you should plan on smoking your meat for about 1 1/2 hours per pound. For the last 3 hours of smoking time, remove your meat and wrap it tightly in foil. Once the meat reaches an internal temperature of 185 degrees, pull it. Always use a calibrated meat thermometer. Meat should pull apart easily with two forks.

Makes 8-10 servings.

From Garrett Stephens/The County Line

Be Sociable, Share!
Be Sociable, Share!

Comments are closed.