BBQ Sliced Pork Shoulder Recipe
Adapted from the procedures from HowtoBBQRight.com in their article Sliced Pork Butt Sandwich.
Equipment
Ingredients
- 1 pork butt Boston butt, pork shoulder, deboned
- 3 Tbsp mustard
- 6 Tbsp BBQ rub
- ½–1 C BBQ injection use your favorite
- ⅓ C apple cider vinegar
- 1 ½ oz hot sauce
Instructions
- Heat your smoker to 250°F (121°C). If you're using Billows BBQ Control Fan with your RFX, now's the time to hook it up to keep your pit-temps rock steady the whole cook.
- Tie the butt at roughly 1” intervals to create a tight, uniform roast.
- Season the meat: Rub the roast all over with mustard. This acts as a binder for the rub and has little impact on the final flavor. Coat the roast in BBQ rub.
- Inject the pork butt with your favorite BBQ injection. Work it evenly into the pork, pushing moisture and flavor deep inside.
- Combine vinegar and hot sauce in a spray bottle or a bowl for later application.
- Probe the roast with your Smoke's probe, or use RFX MEAT to track the temperature wirelessly on your phone.
- Set up your Smoke 2-channel Alarm Thermometer along with Smoke Gateway or your RFX MEAT with a high alarm at 175°F (79°C) for the meat probe. For the air probe, set the high alarm to 275°F (135°C) and the low alarm to 225°F (107°C).
- Place the meat in the smoker. Smoke the pork butt for 2 hours then spritz it and apply another light coat of rub.
- Continue to smoke! When your meat alarm sounds, check the temp with your Thermapen ONE to verify. If you see any internal temperatures below 175°F (79°C), continue to cook until it is done.
- Rest, slice, and enjoy: Let the pork rest for at least 30 minutes so the juices redistribute. Then slice thickly against the grain. Or, wrap it loosely in foil and chill overnight to nail thin sliced pork shoulder. Gently reheat slices in their juices with a splash of water.
