BONE-IN PULLED PORK SHOULDER

Steps:

• Take butter, chop shallot and garlic and reduce to translucent state for brining liquid
• Add apple juice, .5 cups of cider vinegar and warm, while stirring in 1 cup White sugar, the brown sugar, .5 cup of the salt molasses and 4 tablespoons of Pork rub
• Bring to a boil and then add 1 cup Ice to cool mixture down, blend until fully incorporated and thin
• Set aside brine/injection to cool
• BBQ Pork Rub
• Toast coriander, cinnamon, curry, cumin and allspice in a warm pan until aromatic
• Add to spice grinder and pulse until coarse powder remains
• Combine Turbinado Sugar, 1.5 cups of Kosher Salt, Pepper, remaining white sugar, sage, thyme, paprika, chili flakes, cayenne and granulated garlic and onion into a large bowl
• Add toasted spices from spice grinder and incorporate fully
• Taste for quality, if more salt is needed, add to taste but rub should be sweet, salty and have a spiced finish, other spices have a small note for depth
• Set aside, makes enough rub for 2 full size shoulders for 4 racks spare ribs
• Take Pork Shoulder and remove from cryo vac packaging, rinse with cool water and then dry thoroughly
• Take small needle or injector and cooled brine and inject pork all over, final product should be quite full and turgid
• Take left over brine and rub lightly over the outside of the pork with mustard and worcestshire sauce
• Take BBQ Pork Rub and season liberally, don't grind the seasoning in just season
• Wrap injected and rubbed pork shoulder in food wrap then put in refrigerator for a minimum of 8 hours, no more than 24
• When ready to smoke, remove pork should one hour before from fridge to get it to room temperature
• Prepare a smoker between 215-235 Degrees Fahrenheit with apple and cherry wood (either chips, logs or pellets) whatever your smoker uses
• Add pork to Smoker and leave for 2 hours without checking
• After 2 hours combine 1 cup apple cider vinegar, remaining white sugar (should be .5 cup or so), leftover injection and 4 table spoons of rub and bring to a boil, this will become our mop
• At hour 3 take warm mop sauce and start basting, this is supposed to be runny and vinegary
• Baste liberally at every 30 minute interval until pork reach an internal temperature of 165 Degrees
• At this point take heavy duty foil and form a boat around the shoulder, mop liberally and pour melted margarine and hot honey mixture over the shoulder
• Wrap tightly and return to smoker, raise smoker temperature to 250 degrees
• At this point we should be about 6-7 hours in depending on your smokers ability to hold temp and size of pork, don't worry if its slower or a little faster, they all cook a little differently
• Leave pork to cook until internal temp reads 198-200 degrees internal, pull pork and vent foil
• Once vented for 10-15 minutes, rewrap tightly and put in a 170 degree oven or WARM cooler with towel to rest for 1-2 hours
• Meantime make a quick sauce by taking mop sauce and adding 1/4 cup honey, 1/8 cup mustard and 2 tablespoons of Worcestershire to existing mixture
• Bring to a boil and then reduce and simmer for 30 minutes to thicken and combine ingredients fully, finish with immersion blender or heavy whisk to fully incorporate. Note: if you like a spicier sauce add 1 tablespoon cayenne and two tablespoons red chili flakes to this mixture while boiling
• Remove pork from cooler or oven and vent again, move to a pan or place to start pulling chunks and removing some front portions of the shoulder to highlight
• Take the "money muscle" (google it) portion of the should and slice into 1/2 inch round slices, arrange in the center of a serving platter
• Pull chunks of the pork and throw away the bone, it should pull out with little to no effort
• Arrange pulled chunks around the sliced portions and lightly drizzle the mop sauce across the platter
• Serve the platter with reserved sauce and warm honey rolls
• EAT, you've earned it!