Pork Shoulder


 
TonyUK said:
14.5 hrs? Can you give some details on the cook please Kemper. Pork looks fab!
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I cooked the whole time at 225 over Apple. I basted with a mop every 2 hours the first 6 hours. I lightly applied rub each time.I did not wrap. I cooked to internal temp of 195. I pulled & shredded. Made a Carolina Pulled Pork Vinegar Sauce & saturated the meat after I pulled it. Then I hit with more rub to punch up the flavor. I injected & let it sit overnight. Cooked on the WSM
 
That PP looks great. Any chance you could share the recipe for the Carolina Pulled Pork Vinegar Sauce?
Sounds really good. Looks like a great cook.

Kemper Morris said:
I cooked the whole time at 225 over Apple. I basted with a mop every 2 hours the first 6 hours. I lightly applied rub each time.I did not wrap. I cooked to internal temp of 195. I pulled & shredded. Made a Carolina Pulled Pork Vinegar Sauce & saturated the meat after I pulled it. Then I hit with more rub to punch up the flavor. I injected & let it sit overnight. Cooked on the WSM
Click to expand...
 
Bob Ivey said:
That PP looks great. Any chance you could share the recipe for the Carolina Pulled Pork Vinegar Sauce?
Sounds really good. Looks like a great cook.
Click to expand...

1 1/2 cups of Apple Cider Vinegar, 1/2 cup of Hot Water, 2 Tablespoons of Brown Sugar, 1 Tablespoon of Paprika, 1 Teaspoon of Black Pepper, 1 Teaspoon of Salt, 1 Teaspoon of Cayenne. Makes 2 Cups
 
Great cool Kemper. The low and slow process is my favorite. It looks so delicious! And thanks for sharing the sauce recipe!
 
That is looking awesome Kemper. Going to be some great eats in the future by the looks of that.
 
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