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Eight-Time World Championship Pork Shoulder


Ingredients

Scale
  • 1 (16-18 pound) Whole Pork Shoulder

Dry Rub

  • 1/2 tablespoon Brown Sugar
  • 1 tablespoon Granulated Sugar
  • 2 1/4 teaspoons Garlic Salt
  • 2 1/4 teaspoons Kosher Salt
  • 1/2 tablespoon Paprika
  • 1 teaspoon Chili Powder
  • 1/8 teaspoon Dried Oregano Leaves
  • 1/8 teaspoon Cayenne Pepper
  • 1/8 teaspoon Cumin
  • 1/8 teaspoon Black Pepper

Injection (optional)

  • 3/4 cup Apple Juice
  • 1/2 cup Water
  • 1/2 cup Sugar
  • 1/4 cup Salt
  • 2 tablespoons Worcestershire Sauce

Vinegar Mop (adapted)

  • 2 cups Apple Cider Vinegar
  • 1 tablespoon Ancho Chile Powder
  • 1/2 tablespoon Salt
  • 2 slices Lemon

For Garnish

  • Pickled Red Onions
  • Memphis-Style Championship Red Sauce

Instructions

  1. Set up your grill for indirect cooking as described in post above.
  2. Make the vinegar mop by combining its ingredients and letting sit at room temperature in a small bowl. Chris Lilly suggests making it at least 24 hours ahead of time and storing it in a tightly sealed container to really let the flavor meld, but I have just been making it right at the beginning of the cooking process and it comes out great that way too.
  3. In a small bowl, combine the dry rub ingredients. I usually just eyeball the measurements and it comes out great. Mix well and set aside.
  4. If using the injection: In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side of the pork shoulder only, using the entire amount of the injection solution.
  5. Apply the dry rub to the meat in an even coating, patting so the rub adheres.
  6. When the heat on the grill reaches and stays steady at 225°, place the pork shoulder on the side of the grill opposite the heat source and close the lid. Cook for 16 – 18 hours, give or take, until the internal temperature of the meat reaches 195°. Add the wood chip foil packets about every 2 hours and refill the water pan as necessary. After 12-13 hours of cooking, begin basting the shoulder with the vinegar mop every hour.
  7. Once the pork shoulder reaches 195°, remove from grill and let rest on a cutting board for 30 minutes. Pull the pork by hand, discarding visible fat.