Celebration BBQ Smokehouse Lunch

Allergens

Gluten (if using store-bought barbecue sauce), soy (if using store-bought barbecue sauce)

Ingredients

• 6 lbs boneless pork shoulder
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup paprika
• 2 tablespoons kosher salt
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (optional)
• 1/2 teaspoon ground mustard
• 1/2 teaspoon ground coriander
• 1/2 cup barbecue sauce (homemade or store
• bought)

Instructions

1. Prepare the pork shoulder by trimming off any excess fat and cutting it into 2 inch cubes. In a large mixing bowl, whisk together the apple cider vinegar, brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper (if using), ground mustard, and ground coriander.
2. Place the pork cubes in a large resealable plastic bag or container with a lid. Pour the seasoning mixture over the pork, ensuring it is evenly coated. Seal the bag or cover the container and refrigerate for at least 8 hours, preferably overnight.
3. Preheat your smoker or grill to 250°F (120°C). Place the seasoned pork cubes directly on the grate and cook for 4 6 hours until they reach an internal temperature of 200°F (93°C) when checked with a meat thermometer.
4. During the last hour of cooking, prepare your favorite barbecue sauce. Brush it onto the pork cubes generously and continue cooking until the pork is tender and pulls apart easily with a fork.
5. Remove the cooked pork from the grill and shred it using two forks. Return the shredded pork back to the grill or smoker, mixing it with some barbecue sauce, and warm it up for another 10 minutes.

Chef’s Insight

To add an extra layer of flavor, try marinating the pork in apple cider or using a homemade barbecue sauce.

Notes

Adjust the spiciness of the rub according to your preference.