Pantherfanz BBQ Pork Shoulder

Recipe courtesy Pantherfanz
TOTAL TIME: 30 hr 45 min
Prep: 45 min
Inactive Prep: 24 hr
Cook: 6 hr
YIELD: 6 to 8 servings


  • 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
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      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:
      2 cups Dijon mustard
      1 cup minced parsley leaves
      1/2 cup dried rosemary leaves, crushed
      1/4 cup coarsely ground black pepper
      Mix all together and refrigerate in an airtight container.

      Yield: about 3 1/2 cups

      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
      Mix all ingredients together and store in an airtight container.

      Yield: about 2 cups

      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
      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.

      Yield: about 3 cups


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