Competition Barbecue Pork Shoulder Recipe

Name: Competition Barbecue Pork Shoulder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: :; 3/4 cup apple juice; 1/4 cup cider vinegar; 1/4 cup brown sugar; 1/4 cup; 2 tablespoons Worcestershire sauce; 2 tablespoons agave syrup; 2 tablespoons jalapeno jelly; 1/2 cup apple juice; 1/4 cup brown sugar; 3 tablespoons cider vinegar; 3 tablespoons water; 2 tablespoons Worcestershire sauce; 2 tablespoons Kosher salt; 1 Boston pork butt (about 8 pounds); 3/4 cup; 2-3 fist sized chunks of medium smoking wood, like oak or hickory

Servings: persons

:
3/4 cup apple juice
1/4 cup cider vinegar
1/4 cup brown sugar
1/4 cup
2 tablespoons Worcestershire sauce
2 tablespoons agave syrup
2 tablespoons jalapeno jelly
1/2 cup apple juice
1/4 cup brown sugar
3 tablespoons cider vinegar
3 tablespoons water
2 tablespoons Worcestershire sauce
2 tablespoons Kosher salt
1 Boston pork butt (about 8 pounds)
3/4 cup
2-3 fist sized chunks of medium smoking wood, like oak or hickory

1
In a medium bowl, whisk together apple juice, vinegar, brown sugar, barbecue sauce, Worcestershire sauce, agave, and jalapeno jelly. Cover and set aside until ready to use.
2
In a medium bowl, whisk together apple juice, brown sugar, vinegar, water, Worcestershire sauce, and salt. Using an injection syringe, inject the pork at 1-inch intervals, using the entire injection solution. Pat pork dry with paper towels.
3
Evenly coat pork shoulder with barbecue rub all over.
4
Fire up
5
or
6
to 225u00b0F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place pork butts in smoker or grill and smoke until the outside has turned a deep mahogany color, 5 to 7 hours. Place pork butt on a piece of extra-large heavy duty aluminum foil with sides folded upwards. Pour 1 cup of the braise over pork butt. Reserve remaining braise. Seal foil around pork, wrapping with additional pieces as needed, and place back in the smoker. Continue to cook until internal temperature registers 198u00b0F on an instant read thermometer.
7
Remove pork from smoker, open foil, and let vent for 15 to 30 minutes. Pull pork into chunks and place in a medium pan, reserving braise and discarding bone. Pour reserved braise over pulled pork and mix together to full distribute braise. Add additional braise to taste. Serve immediately.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: :, 3/4 cup apple juice, 1/4 cup cider vinegar, 1/4 cup brown sugar, and more.

Yes, Competition Barbecue Pork Shoulder Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!