What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 competition pork shoulder recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Competition Pork Shoulder Recipe
Competition Barbecue Pork Shoulder Recipe
Award Winning Competition Pork Butt Recipe
Award Winning Competition Barbecue Pork Butt Recipe
Competition Pork Butt
Competition Boston Butt Pork Shoulder
Big Bob Gibsons Championship Pork Shoulder
Brett Schreyer’s Competition Pulled Porkb
Competition Style BBQ Pulled Pork
Chris Lilly’s Six-Time World Championship Pork Shoulder
World Championship Pork Shoulder
Award Winning Competition Barbecue Pork Butt Recipe
Award Winning Competition Pork Butt Recipe, The Tuffy Stone Method
Pulled Pork on the Traeger Ironwood with Diva Q
Competition Pork Butt
Competition Style Pork Butt For Smoker Recipe
Championship Pulled Pork
Competition Style BBQ Pulled Pork
Bone-in Pork Butt with Green Apple and Crushed Hot Red Pepper
How do you cut a pork butt for competition?
Why do you put mustard on pork shoulder?
Most people report that they cannot taste the mustard after cooking, so why use it in the first place? One reason is that mustard acts like glue to hold the rub on the meat. Another reason is that some people feel it promotes the formation of “bark”, the brown, chewy exterior layer of meat that is so flavorful.
Should I Marinate pork shoulder before smoking?
For extra flavor and moistness, you can brine the pork shoulder for a day or two before smoking or grilling. … Note: If you have previously brined the pork, use a low-sodium or salt-free rub to avoid oversalting the meat.
How do you get the money muscle on a pork shoulder?
Should I remove the fat cap on pork shoulder?
On many large cuts of meat like the pork butt or pork shoulder, there is a fat cap, a layer of hard white fat that sits on top of the meat. … You do not need to remove all the fat, and you should be careful not to trim too much, so you do not remove any of the meat below.
What can I do with the fat cap from pork shoulder?
The fat cap can contribute flavor and texture to the pork, but it’s important not to overdo it. We prefer to trim the fat cap to about 1/4 inch, then use the trimmings as a seasoning for other dishes. You can use what’s left of the fat cap to add moisture to the pulled pork after cooking.
Should I rub mustard on pork shoulder?
Before adding the dry rub, the meat – typically pork shoulder or ribs – is slathered in a thick layer of mustard. … However, mustard does give good smoked barbecue a different sort of edge. Instead of letting some of a spice rub melt off with the slowly melting fat, the mustard actually binds it better to the meat.
Should you put rub on pork shoulder overnight?
We usually recommend adding the rub in advance and letting the pork shoulder sit in the fridge for up to 12 hours, or overnight. … We should reiterate that when the rub contains components that might tenderize the pork, it’s better to apply it just 1 to 2 hours in advance.
Should you use a binder for pork butt?
The binder simply helps the rub stick to the meat. Some folks have been creative and have used binders such as hot sauce, olive oil, or even just water to help with the adhesion. If you have some time, which I recommend leaving yourself plenty, I don’t always use a binder and just put the rub directly onto the meat.
How long should rub be on pork before smoking?
When it comes to rubbing the pork, I like to do so for 30 minutes before it goes on the smoker. I also prefer a savorier rub on the meat because I like sweet BBQ sauces, and I believe the two make a perfect balance.
How do you keep a pork shoulder moist when smoking?
Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. Mop the shoulder every hour with mop sauce to keep it moist.
How long does smoked pulled pork take?
Smoke the pork butt.
Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.
At what temperature do you pull money muscle?
If you’re not competing, you may want to completely cut away the MM because it does cook faster than the rest of the butt. Its doneness temperature is 180° F, compared to 195° F for the butt in general.
Do you trim Boston butt?
When should you pull money muscle?
When the money muscle has reached an internal temperature of 198 degrees F, remove it from the smoker, wrap it in foil then wrap it in a blanket and let it rest for 2 hours. 9.) After cooking in the foil for 2 hours, it’s time to check the internal temperature of the large portion of the pork butt.