Best Eight Time World Championship Pork Shoulder Recipes

Big Bob Gibson's Championship Pork Shoulder Recipe - (5/5) image

Provided by tulawdog

Number Of Ingredients 23

Dry Rub
1 tablespoon granulated sugar
1/2 tablespoon dark brown sugar
2 1/4 teaspoons garlic salt
2 1/4 teaspoons kosher salt
1 1/2 teaspoons paprika
1 teaspoon chili powder
1/8 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon black pepper
Injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt
2 tablespoons Worcestershire sauce
Vinegar Mop
1 3/4 cup apple cider vinegar
1/8 cup cayenne pepper
1/2 tablespoon kosher salt
2 slices of lemon
2 pork butts, about 7 pounds each, or 1 whole pork shoulder, 16-18 pounds

Steps:

1. In a small bowl, mix together all of the ingredients for the dry rub. Set aside. 2. In a separate bowl, mix together all of the ingredients for the injection. Using a meat syringe, inject the pork evenly at 1-inch intervals from the top side, using the entire injection solution. Dry the outside of the meat with paper towels and apply an even coating of the dry rub all over, patting it down so the rub adheres. Wrap the pork in foil and let rest in the refrigerator overnight. 3. Mix all the ingredients for the vinegar mop in a small bowl. Set aside. 4. Remove the pork from the fridge while you start the smoker. If using a Weber Smokey Mountain, light using the Minion Method with a mixture of oak and apple wood chunks. Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16 hours. In the last few hours, baste the meat with the vinegar mop ever hour. 5. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding any visible fat. Sprinkle on some of the leftover vinegar mop, mixing with your hands to incorporate, then serve immediately.

Slow Cooker Pork Shoulder with Zesty Basil Sauce image

Provided by Anna Stockwell

Yield 8 servings

Number Of Ingredients 20

For the pork:
8 garlic cloves, finely chopped
1/4 cup olive oil
3 tablespoons whole grain mustard
3 tablespoons light brown sugar
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons oregano leaves, finely chopped
1 1/2 teaspoons smoked paprika
1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds)
For the sauce:
1 large shallot, finely chopped
2 cups basil leaves, finely chopped
1 1/4 cups extra virgin olive oil
1/4 cup oregano leaves, finely chopped
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 cup fresh lemon juice
Special Equipment:
A (4-quart) slow cooker

Steps:

Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.
Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2-8 hours.
Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.
Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.
Do Ahead
Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.