Recipe by Kittencal@recipezazz
This recipe was given to me by a friend of my DH's who smokes pork shoulder, we have had it many times in the past and is so good I just had to post the recipe here on Zaar! --- Although it is not necessary to use the injector flavoring, the process adds immense moisture and flavor creating the ultimate insurance for a perfect pork shoulder roast! If you have a flavor injector needle from a Showtime Rottiserie oven then use it to inject the roast with the apple juice mixture, it will work well, inject the mixture using 1/2-ounce per pound. You do not have to use all of the rub, refrigerate any leftover rub for the next use. Cooking time will depend on the size of your roasts, which will be 1 hour per pound at 225 degrees --- recipe by Chris Lilly/Big Bob Gibson's
Top Review by LogicallyLocked
This was absolutely 100% excellent, I have smoked only beef in my H2O smoker like brisket and beef ribs, I wanted to try pork. The 10 LB pork shoulder I used was for easter, I smoked it at 215-225 F for 4 hours then tented it and put it in the oven for 6 hours at 225 F. I used calamansi juice in the injection instead of apple juice and re-injected in the large muscle parts just before putting it in the oven, I also swapped the amount of brown sugar and white sugar to give the meat a better crust.
This it one I will use again and again, THANKS ;)
- 2 pork shoulder, roasts
- 1⁄4 cup brown sugar
- 1⁄2 cup white sugar
- 1⁄2 cup paprika
- 1⁄3 cup garlic powder
- 2 tablespoons white salt
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons black pepper
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 3⁄4 cup apple juice
- 1⁄2 cup water
- 1⁄2 cup sugar
- 3 tablespoons salt
- 2 tablespoons Worcestershire sauce
Directions See How It's Made
- Mix all the spice mixture together until combined.
- In a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.
- Remove the roasts from the fridge.
- If using the injector liquid, inject the COLD two roasts all over with the liquid (using 1/2-ounce per pound).
- Gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.
- Let sit out for 1-1/2 hours at room temperature after injecting and coating with rub.
- Cook on a pit or smoker for 1 hour per pound at 225 degrees.