Ingredients and Weight:
- Boston Butt Pork Shoulder: 8 pounds (3.6 kg)
- Kosher Salt: 2 tablespoons
- Brown Sugar: 1 cup
- Apple Juice or Apple Cider Vinegar: 1 cup
- Freshly Ground Black Pepper: 1 tablespoon
- Garlic Cloves: 5-6 pieces
- Onion: 1 large, chopped
- Liquid Smoke (optional): 1-2 teaspoons
Preparation Time:
- Preparation: 2 hours (includes seasoning, wrapping, and slow smoking)
- Cooking Time: 8-12 hours at 225°F (107°C)
Difficulty Level: Level 4 (Moderate to Advanced)
Preparation Method Steps:
- In a large bowl, mix kosher salt, brown sugar, apple juice or vinegar, black pepper, and liquid smoke (if using) to create a rub.
- Rub the pork shoulder all over with the seasoning mixture.
- Let the pork sit for 30 minutes to an hour to allow the flavors to penetrate the meat.
- Wrap the pork in aluminum foil and smoke at 225°F (107°C) for 6-8 hours, or until the internal temperature reaches 190°F (88°C).
- Remove from heat and let rest for 30 minutes before pulling the pork into shreds.
- Serve with your favorite barbecue sauce or side dishes.
Nutritional Information:
(Please note that the nutritional information provided below is an estimate and may vary depending on the specific ingredients used.)
- Calories: Approximately 600-700 per serving (depending on the amount of sauce or sides served with)
- Fat: 30-40g
- Protein: 50-60g
- Carbohydrates: 20-30g (from seasoning and barbecue sauce)
Dish Characteristics:
- Rich, smoky flavor from slow smoking process.
- Tender and juicy pork with a savory sweet seasoning.
- Traditionally served as a main dish for barbecue gatherings or family meals.
User Comments:
- "The slow-smoked pulled pork was so tender and flavorful! The sweet and smoky taste was perfect."
- "I love the combination of flavors in this dish. The seasoning rub was delicious, and the meat was so juicy."
- "This is a great dish for a summer barbecue! The pulled pork was a hit with my family and friends."
Special Precautions and Tips:
- Use a smoker or a low-temperature oven setting to ensure even cooking and prevent overcooking the pork.
- Adjust the seasoning rub according to your preference for a spicier or less sweet taste.
- Ensure the pork reaches an internal temperature of at least 165°F (74°C) before pulling it into shreds to ensure safety.
