Best Pork Shoulder/Butt
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I have cooked at least 15 pork shoulders/butts on the Traeger and this recipe is by far the best!
The pork was the best tasting and moist pork I have ever eaten. This is a must try!
Preparation Time: ?
Cooking Time: 12 to 15 hours
Servings: 4
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Ingredients
Pork rub.
1/4 C dark brown sugar
1/2 C white sugar
1/2 C paprika
1/3 C garlic salt
1/3 C kosher salt
1 T chili powder
1 t oregano leaves
1 t cayenne pepper
1 t ground cumin
1 t black pepper
Pork Injection
3/4 C apple juice
1/2 C water
1/2 C white sugar
1/4 C salt
2 T worcestershire sauce
Directions
Mix together all the "rub" ingredients together in bowl. With worcestershire or olive oil coat outside of pork, then apply the rub. (Save the extra rub in plastic bag)
If possible refrigerate overnight or at least 4 hrs.
Take meat out 2 hrs before cooking (this allow the meat temp to warm up some) Inject pork evenly with injection solution. If you had any "rub" left you can add more at this time.
Warm up Traeger! Place meat in Traeger fat-side up. I cook at 225 for the first hour, then turn to smoke setting 0 and cook for another 12 to 15 hours. At the halfway point (5-7 hours) turn the meat over (fat-side down). I set the temp to 225 for the last hour.
Cook meat until internal temp of meat reads 180 to 190.
Meat can be cooked in advance and reheated.
To reheat: Wrap meat in foil, add some type of broth (beer, apple juice/water, or whatever you like) to meat and heat for 1.5 hrs at 300 or until hot.
Enjoy!!!!!!!!!!!!
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