Smoked Pork Shoulders In Pit Boss Pro Grill
My in-laws from New York visited us a few weeks ago and on their first night we had a huge family cookout with my brother-in-law’s family. The main star was Hubby’s Smoked Pork Butt which he cooked for hours starting very early in the morning. I served it sliders-style with Hawaiian rolls which I forgot to take a photo of before we all dug in.
I made Chili Cheese Fries and Coleslaw to go along with the pork. My sister-in-law brought Crock-pot Mac N Cheese, and Hubby also made Smoked Bacon-wrapped sausage stuffed habanero poppers which he appropriately called “Dragon Eggs” because they were sooooo HOT the people who tried it were practically breathing fire.
Everything was DELICIOUS. The pork was well-seasoned and so tender. Good thing I made 2 sheet pans of the Chili Cheese Fries was such a hit. I’m sharing the easy recipe of the Pork Butt. You can pretty much use whatever dry seasoning you want. It’s all about slow-cooking through the smoker grill. By the way, the husband cooked 2 pork shoulders but I only put 1 (8-9 pounds pork shoulder) on the ingredients list. If you have a huge party I suppose you could cook 2 pork shoulders.
Smoked Pork Shoulder In Pit Boss Pro Grill
Ingredients
- 8-9 pounds pork shoulder (also called Pork Butt, I don't know why)
- generous sprinkle of seasoning of your choice
- apple juice + vinegar mixture (spray the pork a few times while smoking)
- BBQ sauce of your choice (optional)
- foil
- Hawaiian Rolls (if you're serving as sliders)
- clean spray bottle
- 1 cup apple juice
- 1 cup apple cider vinegar
Instructions
- Preheat the Pit Boss Pro Grill until it reaches 250degrees. Combine apple juice and apple cider vinegar in a spray bottle then set aside.
- Prep the meat. Score the pork fat side then sprinkle generous amount of seasoning on all sides. Place in a pan, cover with saran wrap, store in the fridge for 30 minutes.
- Smoke the pork fat side upfor 4 hours, spray the meat part(not the fat) with the apple juce and apple cider vinegar mixture every half hour. Check internal temperature. Once it reaches 170degrees wrap the meat in foil.
- Place it back in the smoker to cook for another 2 hours. After 2 hours, take it out of the smoker, still wrapped in foil, and let it rest in a covered storage like an ice box/cooler(with no ice!!!!) for 2 hours to continue cooking. Trust me, the meat gets tender and would keep warm in the cooler(with no ice!!!!)
You can serve the pork as is of course, perhaps with side dishes like rice or some kind of a potato dish and steamed veggies and it will just be scrumptious. It is up to you.
