Best Bbq Pork Shoulder Recipes

BBQ PORK SHOULDER

BBQ Pork Shoulder image

This recipe is authentic Kansas City, Missouri barbeque. Trust me, they know barbeque. Try this recipe, is it absolutely amazing and you can't beat the outstanding flavor. You'll need to plan ahead. PLEASE TRY, you won't be dissapointed. The result is worth every bit of extra effort. I'd appreciate any feedback you have.

Provided by Delish

Time P1DT9h

Yield 8-10 serving(s)

Number Of Ingredients 27

Ingredients

1 (6 -8 lb) bone in pork shoulder
1/4 cup brown sugar
1/4 cup paprika
3 tablespoons pepper
3 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery seed
1 teaspoon cayenne pepper
1 teaspoon ginger
1 teaspoon turmeric
1 1/2 cups cider vinegar
1 small onion, minced
1 teaspoon red pepper flakes
1 tablespoon kosher salt
1/4 cup brown sugar
1 teaspoon pepper
3 cups cider vinegar
3 tablespoons molasses
2 tablespoons dark corn syrup
1 cup chili sauce
1/3 cup brown sugar
2 teaspoons kosher salt
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
2 teaspoons red pepper flakes
1 teaspoon pepper

Steps:

Combine dry rub ingredients and rub all over pork shoulder. Cover and refrigerate for 24 hours.
Combine ingredients for basting sauce and mix thoroughtly; cover and refrigerate overnight to blend flavors.
Preheat oven to 250. Place pork shoulder in roaster pan with a rack underneath. Brush some of the basting sauce over pork. Cook for 8-9 hours or until pork falls apart, basting every hour.
Meanwhile, combine barbeque sauce ingredients in saucepan and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Serve with pork.
It would be great served on buns with the sauce.

Nutrition Facts : Calories 1029.2, Fat 62.3, SaturatedFat 21.4, Cholesterol 241.5, Sodium 4766.8, Carbohydrate 48.3, Fiber 4.8, Sugar 33.3, Protein 60.8

PANTHERFANZ BBQ PORK SHOULDER

Pantherfanz BBQ Pork Shoulder image

Provided by Food Network

Categories main-dish

Time P1DT6h45m

Yield 6 to 8 servings

Number Of Ingredients 30

Ingredients

1 (12 to 14-pound) Boston butt pork shoulder
Old South State Paint, recipe follows
Pantherfanz Red-Zone Dry Rub, recipe follows
Flat beer, as needed
Carolina Border BBQ Sauce, recipe follows
2 cups Dijon mustard
1 cup minced parsley leaves
1/2 cup dried rosemary leaves, crushed
1/4 cup coarsely ground black pepper
3/4 cup Spanish paprika
1/4 cup coarsely ground black pepper
1/4 cup salt
1/4 cup sugar
1/4 cup cocoa powder
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
1 cup yellow mustard
1 cup apple cider vinegar
1/4 cup sugar
1/4 cup light brown sugar
1/4 cup water
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoons soy sauce
2 tablespoons butter

Steps:

Thoroughly wash the pork shoulder in cold water and pat dry. Cover the entire shoulder with a thin layer of the Old South State Paint using a basting brush. Coat the pork shoulder with the Pantherfanz Red-Zone Dry Rub. Refrigerate for 24 hours.
Prepare smoker; heat to 300 degrees F. Place the pork shoulder in the smoker. Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer. Add more beer as it evaporates. Cook for about 2 hours.
When the internal temperature of the pork reaches 150 degrees F, reduce the temperature of the smoker to 225 degrees F and cook for an additional 3 hours. When the internal temperature of the pork reaches 175 degrees F, reduce the temperature of the smoker to 210 degrees F, and continue to cook the pork until it reaches an internal temperature of 190 degrees F. Serve with Carolina Border BBQ Sauce. Total cooking time averages 30 minutes a pound.
Mix all together and refrigerate in an airtight container.
Mix all ingredients together and store in an airtight container.
Mix together all ingredients except the soy sauce and the butter. Place in a saucepot and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add soy sauce and butter and reduce for 10 minutes.