Chopped Pork

Name: Chopped Pork
Yield: 12 servings
Ingredients: 8 lb bone-in pork shoulder; 2 Tbs yellow mustard; 2 Tbs kosher salt; 2 Tbs dark brown sugar; 1 Tbs smoked paprika; 1 Tbs coarse black pepper; 2 tsp garlic powder; 1 cup cider vinegar; 1 cup water; 1 Tbs hot sauce; ¼ cup cider vinegar; 2 Tbs cider vinegar; 1 tsp coarse black pepper

👥 12 servings

🗣️ English (detected)

category: Smoked & Grilled

counters: Smokehouse

aka: barbecue, bbq, barbeque, chopped bbq, chopped barbecue, chopped pork shoulder, pulled pork, coarse chopped, outside brown, brownies, bark, boston butt

slack: forgiving — 203°F is the number that matters: a shoulder pulled at 185°F will not pull apart however long it then rests

pairs-with: barbecue-dip, barbecue-slaw, hush-puppies

step: rest 1 hr, off the bone, chop

#pork #shoulder #barbecue #smoker #low and slow

From: John Chen's Tabular Recipes

🥘 Ingredients

bone-in pork shoulder 8 lb
yellow mustard 2 Tbs
kosher salt 2 Tbs
dark brown sugar 2 Tbs
smoked paprika 1 Tbs
coarse black pepper 1 Tbs
garlic powder 2 tsp
cider vinegar 1 cup
water 1 cup
hot sauce 1 Tbs
cider vinegar ¼ cup
cider vinegar 2 Tbs
coarse black pepper 1 tsp

🍳 Cookware

smoker
butcher paper

1

Bring the smoker to 250°F (120°C) over hickory or oak and hold it there.
2

Rub bone-in pork shoulder all over with yellow mustard , kosher salt , dark brown sugar , smoked paprika , coarse black pepper , and garlic powder .
3

Stir cider vinegar , water , and hot sauce together in a spray bottle.
4

Smoke @&( timer fat side up, spritzing it hourly with @&( timer , for 7 hr , to 165°F (74°C) at the centre.
5

Wrap @&( timer in butcher paper with cider vinegar and return it to the smoker for 4 hr , to 203°F (95°C), when a probe slides in with no resistance.
6

Rest @&( timer for 1 hr , then take it off the bone and chop it on the board with cider vinegar and coarse black pepper , keeping the dark outside brown in rather than trimming it away.

Actions

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