Pantherfanz BBQ Pork Shoulder

Name: Pantherfanz BBQ Pork Shoulder
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT6H0M0.000S
Total time: P0Y0M1DT6H45M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 1 (12 to 14-pound) Boston butt pork shoulder; Old South State Paint, recipe follows; Pantherfanz Red-Zone Dry Rub, recipe follows; Flat beer, as needed; Carolina Border BBQ Sauce, recipe follows; 2 cups Dijon mustard; 1 cup minced parsley leaves; 1/2 cup dried rosemary leaves, crushed; 1/4 cup coarsely ground black pepper; 3/4 cup Spanish paprika; 1/4 cup coarsely ground black pepper; 1/4 cup salt; 1/4 cup sugar; 1/4 cup cocoa powder; 2 tablespoons chili powder; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 teaspoons cayenne pepper; 1 cup yellow mustard; 1 cup apple cider vinegar; 1/4 cup sugar; 1/4 cup light brown sugar; 1/4 cup water; 2 tablespoons chili powder; 1 tablespoon Worcestershire sauce; 1 teaspoon black pepper; 1 teaspoon white pepper; 1/4 teaspoon cayenne pepper; 1/2 teaspoons soy sauce; 2 tablespoons butter

Getting reviews...

Level: Easy
Total: 1 day 6 hr 45 min

Prep: 45 min
Inactive: 1 day
Cook: 6 hr

Yield: 6 to 8 servings

Level: Easy
Total: 1 day 6 hr 45 min

Prep: 45 min
Inactive: 1 day
Cook: 6 hr

Yield: 6 to 8 servings

Ingredients

1 (12 to 14-pound) Boston butt pork shoulder

Old South State Paint, recipe follows

Pantherfanz Red-Zone Dry Rub, recipe follows

Flat beer, as needed

Carolina Border BBQ Sauce, recipe follows

Old South State Paint:

2 cups Dijon mustard

1 cup minced parsley leaves

1/2 cup dried rosemary leaves, crushed

1/4 cup coarsely ground black pepper

Pantherfanz Red-Zone Dry Rub:

3/4 cup Spanish paprika

1/4 cup coarsely ground black pepper

1/4 cup salt

1/4 cup sugar

1/4 cup cocoa powder

2 tablespoons chili powder

2 tablespoons garlic powder

2 tablespoons onion powder

2 teaspoons cayenne pepper

Carolina Border BBQ Sauce:

1 cup yellow mustard

1 cup apple cider vinegar

1/4 cup sugar

1/4 cup light brown sugar

1/4 cup water

2 tablespoons chili powder

1 tablespoon Worcestershire sauce

1 teaspoon black pepper

1 teaspoon white pepper

1/4 teaspoon cayenne pepper

1/2 teaspoons soy sauce

2 tablespoons butter

Directions

Thoroughly wash the pork shoulder in cold water and pat dry. Cover the entire shoulder with a thin layer of the Old South State Paint using a basting brush. Coat the pork shoulder with the Pantherfanz Red-Zone Dry Rub. Refrigerate for 24 hours.
Prepare smoker; heat to 300 degrees F. Place the pork shoulder in the smoker. Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer. Add more beer as it evaporates. Cook for about 2 hours.
When the internal temperature of the pork reaches 150 degrees F, reduce the temperature of the smoker to 225 degrees F and cook for an additional 3 hours. When the internal temperature of the pork reaches 175 degrees F, reduce the temperature of the smoker to 210 degrees F, and continue to cook the pork until it reaches an internal temperature of 190 degrees F. Serve with Carolina Border BBQ Sauce. Total cooking time averages 30 minutes a pound.

Old South State Paint:

Yield: about 3 1/2 cups

Mix all together and refrigerate in an airtight container.

Pantherfanz Red-Zone Dry Rub:

Yield: about 2 cups

Mix all ingredients together and store in an airtight container.

Carolina Border BBQ Sauce:

Yield: about 3 cups

Mix together all ingredients except the soy sauce and the butter. Place in a saucepot and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add soy sauce and butter and reduce for 10 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.