Sluggish Barbecue Dry Rubbed Pork Shoulder with Molasses BBQ Sauce. An in depth cousin to pulled pork however might be cooked sooner at a better temperature. The richly flavoured selfmade BBQ Sauce will get glazed on within the ultimate hour of cooking. Serve it sliced or pulled!
Dry Rubbed Pork Shoulder Roast with molasses BBQ sauce
Initially printed June 2013. Up to date July 2024.
Among the finest issues to return off the summer season barbecue is slowly cooked, tender and juicy dry rubbed pork shoulder. This nice recipe is greatest cooked not directly over smouldering a charcoal fireplace.
The dry rub provides it a stunning deep darkish crust which seals within the flavourful juices. I did flippantly smoke this explicit pork shoulder however that half is non-compulsory. I’ve added some notes on including hardwood smoked flavour as effectively, so learn on!
Dry rubbed pork shoulder smoked pulled pork.
The selfmade barbecue sauce is barely candy and tangy and pairs superbly with the spicy dry rubbed crust. The sauce might be stored within the fridge for two weeks or so or make it final all summer season by correctly bottling it in keeping with the prescribed technique advisable by mason jar producer Bernardin.
Some strategies for oblique barbecuing:Â
If you’re utilizing your gasoline grill to gradual barbecue your pork, place the meat on one facet of the grill and use the burner or burners on the alternative facet. At no level does the meat go instantly over warmth.
Regulate the gasoline to maintain the temperature at about 250 levels F for gradual cooked pulled pork. You may as well set it to 300 levels F in case you favor the sooner cooking roast pork model. The identical approach may also be used with a charcoal grill, simply preserve the charcoal on one facet and the meat on the alternative facet.
You’ll be able to add smoke flavour by soaking hardwood chips like mesquite, apple, cherry or hickory in heat water for a few half hour. A few handfuls will do.
Sluggish roasted dry rubbed pork shoulder roast.
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Easy methods to use wooden chips:
Wrap the soaked wooden chips in a double layer of heavy obligation aluminum foil and poke solely two holes within the foil, one at both finish to permit the smoke to flee. On a gasoline grill, I place the foil packets in a vegetable grill pan in order that the packet shouldn’t be sitting instantly on the gasoline burner.
On a charcoal grill, merely toss the packet instantly onto the new coals. You’ll be able to add extra soaked wooden chip packets as they burn out, all of it relies on how a lot smoke flavour you want to add. Two to 4 of those packets ought to be sufficient for smoked pork, relying on how lengthy you prepare dinner the pork and the way a lot smoked flavour you favor.
Dry Rubbed Pork Shoulder pulled pork sandwich.
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Oven Baked Wings with Honey Molasses Barbecue Sauce
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Prep Time:
20 minutes
Cook dinner Time:
3 hours
Whole Time:
3 hours 20 minutes
An in depth cousin to pulled pork however might be cooked sooner at a better temperature. The richly flavoured selfmade BBQ Sauce will get glazed on within the ultimate hour of cooking. Serve it sliced or pulled!
Components
- 4 to five lb pork shoulder roast
- Smokin’ Summer season Spice Dry Rub (recipe hyperlink in Notes beneath)
For the Molasses BBQ Sauce:
- One 14 ounce can plain tomato sauce
- 1/4 cup apple cider vinegar
- 1/2 cup molasses
- 1 tsp floor ginger
- 1 tsp chipotle powder
- 2 tsp smoked paprika
- 1/4 tsp floor cumin
- 1 tsp cayenne pepper non-compulsory or to style
- 1 tbsp floor fennel seed
- 1 tsp freshly floor black pepper
- 1 tablespoon floor dry oregano
- ½ tsp kosher salt
Directions
- Rub your entire exterior of the pork shoulder roast with the spice dry rub and place over oblique warmth on a gasoline or charcoal barbecue. Management the gasoline (or air consumption on a charcoal BBQ) to keep up a gradual temperature of about 250 F.
- Slowly prepare dinner for about 3 hours till totally cooked and the interior temperature of the meat reaches 180 levels or increased on a meat thermometer. (When you go to an inside temperature of 200 or so, it is going to be extra like puled pork, which is okay too for my part.
- Within the final hour or so of the cooking time repeatedly brush on the Molasses BBQ Sauce about each quarter-hour.
For the Molasses BBQ Sauce:
- Simmer all of the sauce elements collectively slowly for about half-hour, stirring each jiffy till the sauce reduces and thickens to the consistency you favor. Keep in mind that it’s going to thicken barely because it cools.
