First Pork Shoulder

[Bob Mann]

I did my first pork shoulder today. When I bought it, the package said "pork shoulder", it turned out to be a picnic, which is fine.

I injected it with a 50/50 mix of apple cider and water.

I used my regular pork rub.
8 parts Splenda
2 parts chile powder
2 parts paprika
1 part garlic powder
1 part onion powder
1 part salt
1/2 part black pepper
1/2 part mustard powder

I cooked it in my 18 1/2" WSM at 235F.
After 3 hours (140F internal). I panned it, put in a cup of apple cider and foiled it.
I cooked it for another 5 hours (205F internal).
I then unfoiled it, sauced it, and put it back in the smoker with all the vents closed for 1 hour.
I then pulled it with a couple of forks and served it.
It was really moist and tender with a good pork flavor. The pulled pork sammies were great!

Out of the cryo.

The other side.

Skin removed.

Rubbed and ready to go.

After 3 hours.

After 8 hours, ready to sauce.

Pulled and ready to eat.

Bob

 

[John Solak]

very nice looking pork!!!

 

[Wolgast]

Oh man that looks good!

 

[Mike Coffman]

Good looking PP Bob!

 

[ScottE]

I don't know what it is with all these guys saying it is their first cook and then I see the pics and it looks like they have been doing em for years!! Looks real nice!!