Back in October Lauren and I were planning a party and I decided that I was going to do the cooking for it. I used two recipes from the book Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint one of them being his Eight-Time World Champion Pork Shoulder. (The other being his Cole-slaw). An eighteen pound pork shoulder can feed up to 24 people so I thought this would be perfect for the party. It was. It was so good I’ve made it a few times since then, including last weekend.
Chris Lilly, author of Big Bob Gibson’s BBQ,
recommends if cooking for a long period of time and using a kettle grill to use the encirclement strategy. The encirclement strategy allows the food to cook evenly and at a stable cooking temperature for as long as six hours. To use this method of grilling, you need to place a stainless steel bowl in the center of the grill. Fill the bowl half way with water or a fruit juice mixture with seasoning. Create a C-shaped ring of (unlit) charcoal around the bowl, leaving an 8-inch open gap on one side. Fill the gap with white hot charcoals, and close the lid. Keep the grill dampers wide open until you reach the desired temperature (225/250). Once reached, close all the dampers to about 1/4 inch per opening.Throughout the cooking period you will continue adding lit charcoal to keep the grill to keep a constant temperature. I checked the temperature every hour (it doesn’t need to be, but it doesn’t hurt). When the temperature started to drop I added between 8-10 hot coals.
One thing I recommend when grilling is to have a thermometer for your grill and for the meat. You need to be able to check the temperature of the grill often, and it is much easier to do so with it being displayed on the outside.
This is the greatest pork shoulder recipe and it goes well with Big Bob Gibson’s Cole Slaw. Check out the recipe, http://www.muffinsandmeat.com/2013/02/17/spicy-honey-mustard-coleslaw/.
Eight-Time World Championship Pork Shoulder
- 1 16-18 lb pork shoulder
- DRY RUB
- 1/2 tbs spoon dark brown sugar
- 1 tbs spoon granulated sugar
- 2 1/4 tsp garlic salt
- 2 1/4 tsp kosher salt
- 1/2 tsp paprika
- 1 tsp chili powder
- 1/8 tsp dried oregano leaves
- 1/8 cayenne pepper
- 1/8 tsp ground cumin
- 1/8 tsp black pepper
- 3/4 cup apple juice
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup salt
- BIG BOB GIBSON VINEGAR SOP MOP
- 6 1/2 cups distilled colored vinegar (substitute white vinegar)
- 1/2 cup cayenne pepper
- 2 tbs salt
- 3 slices of lemon
- Set grill for indirect cooking. See introduction.
- In a small bowl, combine the dry rub ingredients. Mix well and set aside. In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. If you have trouble getting the sugar to dissolve, pour the injection in a small pot on low and continue stirring. Using a meat syringe, inject the meat evenly at 1 inch intervals. From the top side, using the entire amount of the injection solution. Apply the dry rub to the meat in an even coating, patting so the rub adheres. (See pictures above).
- When the grill reaches 225/250 degrees F, place the pork shoulder, skin side down, on the void side (non fire side) of the grill and close the lid. (see intro) Cook for 14-16 hours, adding charcoal as needed during the cooking process to keep the cooker temperature at 225 degree F. I check the temperature every hour just to be sure. Once the temperature starts to drop I add between 8-10 hot coals. Two small wood chunks should be added every hour to increase the smoke flavor. When the meat has cooked for 13 hours, start basting the shoulder with the vinegar sop mop every hour. When done, the blade bone (the bone visible on the side of the shoulder) should release with a firm tug and the internal temperature of the meat should reach 195 degrees F.
- Remove the pork to a cutting board and let it rest for 30 minutes. Wearing insulated rubber gloves, pull the pork from the bone by hand. Pull off and discard all visible fat.
- INSTRUCTIONS FOR BIG BOB GIBSON’S SOP MOP
- In a large bowl, combine the ingredients and mix well. Make at least 24 hours prior to usage for the best flavor. It can last up 2 weeks at room temperature.