Smoked Pork Shoulder or Boston Butt
I love to grill and smoke meats, It infuses so much flavor into the meat. I know a lot of women don’t do it, but I do and love it. I don’t add brown sugar because it can cause your meat to burn too fast, I don’t season it with salt as it cooks either because salt draws the moisture out of the meat and we want the moisture, this is done at the end of the cooking process.
~~Ingredients ……
1 Pork shoulder or Boston butt 4-5 pounds
1 Cup Zesty Italian Dressing
2 cups Apple juice
1 teaspoon ground mustard
Salt to taste
Pepper to taste
1 empty can (12-16 oz) with paper removed
Apple juice to fill can
~~Instructions ~~
Wash your Pork and pat dry with paper towels. If your meat has a fat cap, make a few slits in it. In a large container, add your Pork and pour your zesty Italian Dressing over it. Massage it into the meat really good. Cover it and let it sit for at least 2 hours. You don’t want to put cold meat into the smoker and you can also use this time to get your smoker ready.
I use a smoker with a side box mostly are you can use whatever smoker you have. You can use whatever type of wood chips, chucks or whatever you want to use, Pecan, Apple, cherry wood, oak, hickory or whatever. Everyone has their own choice. I prefer hickory. Chunks. You have to soak your wood in water and load your side box with charcoal, about 5 lbs. and then add your soaked wood chips/chunks of choice. Don’t forget to set your smoke stack openings to control your temp and get your-smoker good and hot. Add a can filled with Apple juice in the bottom of the smoker. When your smoker is ready, around 225 and no higher than 250, then add your Pork to the side closest to the side fire box, and close your lid. You have to keep a check on your charcoal, wood chips and temperature the entire time and add charcoal and wood as needed to maintain your desired cooking temperature of between 225 to 250, if it gets too hot adjust your smoke stacks accordingly.
Now, in a squirt bottle, mix your apple juice and your ground mustard and shake vigorously. This is what you will use to spray on your meat each time you open the lid on the smoker. After about 2 hours, open your smoker, check your meat, spray it and rotate it. Then check your meat every hour and spray it, you can move it further away from the firebox if it is cooking to fast. Your goal is for an internal temp of 190 degrees on your meat. Take into consideration that it will carry over cook for a couple more hours after you have taken it up. It usually takes about 8 hours to smoke and that will vary depending on the size of your meat. When it reaches 190 degrees, pull it from the smoker, sprinkle it all over with a good sprinkling of salt and pepper, then double wrap it in foil, then wrap it in a towel and place it in a cooler, I let mine sit in the cooler for 1 to 2 hours. You are looking for a temp of 210 degrees internal on the meat for the perfect tenderness.
When your meat is ready, place it on a chopping board, it will still be warm, pull it, spread it, slice it or chop it, however you like it. Give it another good sprinkling of salt and pepper to taste. Then serve as desired. It is so good.
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