| Description: | I have tried all kinds of rubs and injections this is by far the best tasting and is a snap. |
| Ingredients: | 1 8- 10 Pork shoulder bone in and w/ skin. I get the ones with half skin and on top.
Make slits throught the skin into meat aprx. 1/4 inch like a checckerbord pattern.
Rub with the below. Pulse everthing in a prossesor and refridge overnight. Save the reseved liquids.
1 Large Orange
1 Lime
2TBS Kosher Salt
3 garlic cloves smashed
2-3 TBS crushed Red Pepper flakes
|
| Instructions: | Smoke with apple and pecan chunks at 225, indirect with water pan on placesetter.
Heat the reserve wet rub and 1 6 oz can pineapple juice and 3 TBS cider vinager until a boil then keep warm.
Mop the pork every hor or tow and check water in the pan.
Continue to smoke until 190 internal temp. (The big bone will move and pull out? Aprox 8 to 9 hours total. |
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