Bone-In Pork Shoulder
- by Omaha Steaks
- Bone-In Pork Shoulder
- Ancho Chile Rub
- Kamado Joe Classic 18 in.
- 1 cup apple juice
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp salt
- 1 tbsp Omaha Steaks Ancho Chile Barbecue Rub
- Apple wood chunks
Note: Depending on the type of injector used, you might have to strain the injection liquid to ensure there’s no build-up or clogging in the injector.
Tip: Do your best to not open the dome during this step.
Note: This will take approximately 1.5 hours per pound of meat to cook at 250°F.
- To simplify, you may skip the injection. If you want to simplify even more, you can skip the sugar, honey and foiling process.
- Watch for the bark to start forming. When you start to see solid patches of bark that pass the ‘scratch test,’ spritz the meat with water every 30 minutes until the bark has completely formed. This process is also optional but will help form a beautiful smoke ring.
- Meats like brisket and pork shoulder lose 40-50 percent of their weight when cooked. So eight pounds is more likely going to weigh four to five pounds after trimming, bone removal and cooking.