Get ready to transform your kitchen into a BBQ paradise with this mind-blowing pork shoulder roast that will make your taste buds dance and your guests beg for seconds! This isn't just another recipe - it's a culinary adventure that promises tender, juicy meat infused with a perfect blend of smoky spices and rich, tantalizing BBQ sauce. Whether you're a seasoned pitmaster or a weekend cooking enthusiast, this recipe will elevate your grilling game to legendary status.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 lb pork shoulder
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
- 1 cup BBQ sauce
Instructions
- Remove pork shoulder from refrigerator 30 minutes before cooking to allow it to reach room temperature.
- In a small bowl, mix paprika, brown sugar, garlic powder, onion powder, salt, and black pepper to create a dry rub.
- Pat the pork shoulder dry with paper towels to ensure the spice rub adheres well.
- Generously coat the entire pork shoulder with the prepared dry rub, massaging the spices into the meat thoroughly.
- Preheat your smoker or oven to 225°F (107°C), preparing for low and slow cooking.
- Place the seasoned pork shoulder fat-side up on a rack or in a roasting pan.
- Cook the pork shoulder for approximately 6 hours, or until the internal temperature reaches 195°F-205°F (90°C-96°C).
- Every 2 hours, baste the meat with its own juices or a light coating of BBQ sauce to keep it moist.
- Once the desired temperature is reached, remove the pork from heat and let it rest for 30 minutes.
- Using two forks, shred the pork shoulder, discarding any large pieces of fat.
- Drizzle with additional BBQ sauce and serve hot.
Tips
- Temperature is Key: Use a meat thermometer to ensure your pork reaches the perfect internal temperature between 195°F-205°F for maximum tenderness.
- Patience Pays Off: Low and slow cooking is the secret to incredibly tender pulled pork. Don't rush the process!
- Dry Rub Technique: Pat the meat completely dry before applying the spice rub to help the seasonings adhere better and create a delicious crust.
- Resting is Crucial: Always let your meat rest for 30 minutes after cooking to allow the juices to redistribute, ensuring every bite is succulent.
- Customize Your Flavor: Feel free to experiment with different BBQ sauce types or add a splash of apple cider vinegar for extra tang.
- Make Ahead Friendly: This recipe is perfect for meal prep - it reheats beautifully and often tastes even better the next day!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 120mg
