Pepper Stout Pork Shoulder

[Mike Coffman]

My son and his wife were coming up from Florida today and they asked me to fix the Pepper Stout Pork that
I had made previously. So seasoned a 5 pound pork shoulder with Butcher BBQ Premium and Honey rubs and
topped that with some fresh ground pepper.

Put onto the WSM using Kingsford Charcoal and Peach wood. No water in pan just used my clay
saucer for a heat shield.

5 hours in and it hit an internal temp of 165. Placed on a bed of peppers, onion, jalapenos and garlic
and hit with a half bottle of stout. Double wrapped in foil and put back onto the WSM.

3 hours later it was at pull apart tender.

Pulled and put back onto the smoker to cook down the liquid.

Another hour and the majority of the liquid had cooked down, so pulled it off the WSM.

My wife made a cheesy potato and broccoli casserole to go along with the PSP.

Plated and ready to be devoured!

Great tasting meal and no complaints from anyone. Well, except me I think that the last one I made
was a bit tenderer but I think that was due to it being a pork butt, not a shoulder.

Thanks for looking!

 

[Tony R]

Looks great

 

[DaleW]

I missed your earlier post. I guess that was when I was on my [ahem] sabbatical. But I went back and studied it. I love this one and the other! I have 2 small shoulders for Christmas, and now I'm thinking I should do them pepper stout style! Just beautiful Mike--really!

 

[John Solak]

great looking PSP!! Care to share your Wife's casserole recipe?

 

[Paul Kastner]

What an amazing cook

 

[Jim Lampe]

Mike, as you did with your first cook on this dish, you make this cook look sooo daggumDELICIOUS!!
An EXCELLENT dinner!

 

[Mike Coffman]

great looking PSP!! Care to share your Wife's casserole recipe?

Sure John, here you go:

Ingredients:

2 cans of cream of mushroom soup
8 ounces cream cheese
1 stick of butter
Large bag of frozen broccoli (we used fresh)
8-10 medium or large potatoes
Lawry's Seasoning Salt
1 1/2 + cups of shredded cheese (your choice, I believe she used medium cheddar)

Peel, cut up potatoes, put them on to boil. Boil til they are mushy and then drain
In a separate pot, boil broccoli till it is mushy and drain.

Mix soup cream cheese, 1/2 cup shredded cheese and butter. Put hot potatoes and broccoli on top.
Mix together allowing hot potatoes and broccoli to melt other ingredients. Mix well and season with Lawry's.

Put in large casserole dish and cover with remaining shredded cheese.

Bake at 350 for 30 minutes or until cheese is melted and starts to brown. Let it set for about 15-20 minutes to firm up.

Serve and enjoy!

 

[Ed M.]

Great lookin' PSPS, Mike! Photos are top notch as usual. Thanks for sharing!

 

[Jon Des.]

That's a pretty cook, even more than regular PSB.

 

[Andy Beers]

Looks fine to me

 

[Mike Coffman]

Thanks everyone for your kind words.