Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 x (5-6 lb.) boneless pork shoulder or possibly butt, tied or possibly netted
- 2 Tbsp. salt
- 2 Tbsp. paprika
- 1/2 Tbsp. black pepper
- 1 tsp cayenne (Warm! I would use much less and to taste.)
- 1/2 c. bourbon
- 2 Tbsp. molasses
- 1 1/2 c. apple cider vinegar
- 1 c. water
- 2 Tbsp. salt
- 1 pch crushed red pepper
- 1/2 Tbsp. black pepper Hardwood chips, soaked in water for 1 hour
Direcciones
- Rub meat with rub mix; cover and chill up to 24 hrs. Prepare a medium fire in smoker (or possibly covered grill with banked coals). Smoke pork shoulder with soaked hardwood chips; adding more charcoal and wood chips to maintain a medium-low heat - between 250 and 300 degrees F. - and smoke till internal temperature of pork shoulder is between 170 and 180 degrees F. This slow cooking process should take 5 or possibly 6 hrs. Baste the shoulder every 20 to 30 min during the last couple of hrs of cooking. Boil any leftover basting sauce for 5 min, shred ("pull") the meat and sauce it; serve on sandwich buns with cole slaw.
- Serves 12.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 12 servings | |
| Calories 231 | |
| Calories from Fat 83 | 36% |
| Total Fat 9.24g | 12% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 2426mg | 101% |
| Potassium 537mg | 15% |
| Total Carbs 3.68g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.11g | 1% |
| Protein 25.01g | 40% |
