smoked bone-in pork shoulder with a twist

How To Make smoked bone-in pork shoulder with a twist

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  Step 1
  Gather your ingredients
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  Step 2
  Mix the apple cider vinegar and the apple cider (or juice) in a small spray bottle, and reserve.
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  Step 3
  Chef’s Note: I prefer to spritz the pork shoulder; however, if you don’t have a spray bottle handy, you can always use the “mop” method.
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  Step 4
  Using a pairing knife carefully cut off the fat cap, and reserve.
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  Step 5
  Cover the roast with the mustard.
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  Step 6
  Add the spice rub.
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  Step 7
  Secure the fat cap back on the pork shoulder using a bit of twine.
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  Step 8
  Chef’s Tip: Use a surgeon’s knot to hold the fat cap securely to the pork shoulder.
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  Step 9
  Wrap the pork shoulder in two layers of cling film.
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  Step 10
  Chef's Note: Stick in the fridge for a minimum of 8 hours, or up to 48.
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  Step 11
  Chef’s Note: Some spice rubs because of their ingredients do not work well over long periods of time, and can even make the meat mushy. If you’re using a prepackaged spice rub, check with the manufacturer on the amount of time the rub should stay on the meat.
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  Step 12
  Remove from the fridge, and uncover.
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  Step 13
  Chef’s Tip: If you have a remote thermometer, insert it into the pork shoulder, but make sure it doesn’t make contact with the bone.
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  Step 14
  Chef’s Note: Get your smoker fired up and ready to go. The magic number for temperature is: 225f (107c).
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  Step 15
  Add the pork shoulder to the smoker.
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  Step 16
  After the first two hours, open up the smoker, and spritz it (or mop it), with the apple cider vinegar/apple cider (or juice) mixture.
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  Step 17
  Chef’s Tip: Make this process as quick as possible. Open/Spritz/Close. And no peeking… Remember if you’re lookin’ it ain’t cookin’
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  Step 18
  Chef’s Note: The reason you want to wait about two hours before spritzing is this will give the crust a chance to form.
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  Step 19
  Chef's Note: If you’re slicing the pork shoulder, remove it when the internal temperature reaches 170f (76c).
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  Step 20
  Chef's Note: If you’re going to shred it, then wait until the internal temperature reaches 190f (87c).
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  Step 21
  Chef’s Note: On an eight-pound pork shoulder the time will be from 6 to 8 hours. But don’t rely on time… rely on temperature.
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  Step 22
  Chef’s Tip: If you don’t have a temperature probe, another way to check for doneness is to grab the bone and give it a twist. If it moves without any resistance, the roast is ready.
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  Step 23
  Chef’s Note: When the temperature of the pork shoulder reaches 165f (73c) you might experience what is called the “stall.” This is when the evaporation of the moisture coming from the meat, starts to cool things down… you might even see the temperature drop a degree or two. Don’t worry, have another beer and the temperature will eventually get back on track.
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  Step 24
  Remove the pork shoulder from the smoker, and allow it to rest 20 minutes before slicing or shredding. Enjoy.
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  Step 25
  Keep the faith, and keep cooking.
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