Competition Barbecue Pork Shoulder Recipe

Name: Competition Barbecue Pork Shoulder Recipe
Total time: 600 min
Yield: 16
Ingredients: For the Braise :; 3/4 cup apple juice; 1/4 cup cider vinegar; 1/4 cup brown sugar; 1/4 cup your favorite barbecue sauce; 2 tablespoons Worcestershire sauce; 2 tablespoons agave syrup; 2 tablespoons jalapeño jelly; For the Injection:; 1/2 cup apple juice; 1/4 cup brown sugar; 3 tablespoons cider vinegar; 3 tablespoons water; 2 tablespoons Worcestershire sauce; 2 tablespoons Kosher salt; 1 Boston pork butt (about 8 pounds); 3/4 cup barbecue rub; 2-3 fist sized chunks of medium smoking wood, like oak or hickory

Competition Barbecue Pork Shoulder | Grilling

Competition Barbecue Pork Shoulder Recipe

Active 60 mins

Total 10 hrs

Serves 12 to 16 servings

For the Braise:

3/4 cup apple juice
1/4 cup cider vinegar
1/4 cup brown sugar
1/4 cup your favorite barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons agave syrup
2 tablespoons jalapeno jelly

For the Injection:

1/2 cup apple juice
1/4 cup brown sugar
3 tablespoons cider vinegar
3 tablespoons water
2 tablespoons Worcestershire sauce
2 tablespoons kosher salt
1 Boston pork butt (about 8 pounds)
3/4 cup barbecue rub
2-3 fist-size chunks of medium smoking wood, like oak or hickory

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.
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.
Evenly coat pork shoulder with barbecue rub all over.
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. Place pork butt on a piece of extra-large heavy duty aluminum foil with sides folded upwards. 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.
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. Pour reserved braise over pulled pork and mix together to full distribute braise. Add additional braise to taste. Serve immediately.

Special equipment

Injection syringe, Smoker or grill

This Recipe Appears In

Grilling: Competition Barbecue Pork Shoulder

Nutrition Facts (per serving)
685	Calories
43g	Fat
16g	Carbs
54g	Protein

Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories	685
% Daily Value*
Total Fat 43g	56%
Saturated Fat 16g	80%
Cholesterol 199mg	66%
Sodium 795mg	35%
Total Carbohydrate 16g	6%
Dietary Fiber 0g	1%
Total Sugars 14g
Protein 54g
Vitamin C 11mg	54%
Calcium 82mg	6%
Iron 4mg	21%
Potassium 867mg	18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.