Texas BBQ Smokehouse Lunch: Copycat Tailgate Triumph

Allergens

Wheat (if using regular buns), Soy (depending on the commercial dry rub ingredients)

Ingredients

• 4 pounds boneless pork shoulder
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/2 cup paprika
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon mustard powder
• 1/4 teaspoon ground coriander

Instructions

1. Prepare the dry rub by combining apple cider vinegar, brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, ground cumin, mustard powder, and ground coriander in a bowl. Mix well to create a smooth paste.
2. Trim excess fat from the pork shoulder and score the surface with shallow cuts for better absorption of flavors.
3. Coat the pork shoulder generously with the dry rub, ensuring every inch is covered. Let it marinate for at least 2 hours or overnight for a deeper flavor.
4. Preheat your grill to 250°F (121°C) and place the pork shoulder on the grate, fat side up. Grill with indirect heat for 3 4 hours, until the internal temperature reaches 195°F (90°C).
5. Wrap the pork shoulder in aluminum foil with a cup of apple juice or beer to keep it moist and continue cooking for another 2 hours or until it reaches an internal temperature of 203°F (95°C).
6. Remove the pork from the grill, let it rest for 15 minutes, then shred using two forks. Return the shredded meat to the grill to warm through.
7. Serve on your favorite buns with coleslaw and pickles, or create a unique combination with your personal twist.

Chef’s Insight

The key to this recipe is letting the meat rest after cooking to allow the juices to redistribute through the meat.

Notes

Use a meat thermometer to ensure the pork reaches the proper internal temperature for safety and flavor.