Smoked Pulled Pork Shoulder
Yep, I know what you're thinking... What's a Texas company doing in the BBQ pork space? Hey, we're proud to call Texas home and love the brisket and sausage here, but we're also BBQ fans through and through, and that under any definition has to include pork. Who can resist the caramelized bark pieces once it's pulled? It's our absolute favorite part! Pork is quite definitely different than beef as far as what flavor profiles compliment and enhance its natural flavors. Pork is much more playful to work with and versatile too - just look at the variety of flavors found regionally throughout the BBQ scene from the Carolinas to Memphis as well as St. Louis. Different, but all very good. Here at Casa M Spice Co™ our Whole Hog™ and Uncontrolled Whole Hog™ are what we think is the perfect pairing for pork shoulder and the resulting pulled pork. We balance earthy flavors against sweet as well as heat from two sources; chiles are one source of heat, but the second source usually surprises people - ginger. The sugars in our rub cling well to the pork even as it is cooking and caramelize to form a delicious bark that will be the envy of everyone you invite to taste the resulting pulled pork! Spice Confidently!
FOR THE MEAT
- Casa M Spice Co™ Whole Hog™ or Uncontrolled Whole Hog™
- Pork Shoulder
- A Good Instant Read Meat Thermometer like a Thermapen®
Hey, we're proud to call Texas home and love the brisket and sausage here, but we're also BBQ fans through and through, and that under any definition has to include pork.- Mike Hernandez
LET’S GET COOKING
Most pork shoulders come pretty well trimmed, but if necessary, trim as needed leaving about1/4” of fat on once any trimming is done.
We suggest placing the pork shoulder into a plastic storage bin at this point since it minimizes waste and is useful for the “dry brine” step.
Sprinkle the pork shoulder with salt at about 1/4 teaspoon of table salt per pound of brisket.
Sprinkle Casa M Spice Co™ Whole Hog™ or Uncontrolled Whole Hog™ rub on generously, rubbing it in prior to flipping or turning. If it’s a boneless shoulder, lift the pieces where the bone was and generously apply the rub (you’ll thank us later) there too. A good rule of thumb is you’ve added enough rub when it doesn’t cling to the pork shoulder anymore. Flip and repeat covering the entire pork shoulder with the rub.
Place the cover on the bin (or place food film over it) and refrigerate for at least 2 hours up to overnight to dry brine the pork shoulder.
Load (we like a mix of hickory, mesquite, and apple) and heat your smoker to 225°F.
Move the pork shoulder into the smoker and cook.
Whole, boneless pork shoulders typically take about 12-15 hours in our smoker at 225°F, but every smoker varies. We’re aiming for a finished temperature of 200°F. The connective tissues start to break down at around 190-200°F and our target is to hit that range, then start to cool down.
Remove the pork shoulder from the smoke bath and let it rest, covered or wrapped in foil until it reaches ~160°F.
Once the pork shoulder is rested and cooled, use forks or bear-claws to pull the pork and place into a large serving bowl. Add more Whole Hog™ or Uncontrolled Whole Hog™ to your taste, our Detonation™ or Quenched™ sauces, garnish as desired, and enjoy!