Wednesday, December 16, 2015


7½ lb. bone-in pork shoulder, also known as Boston butt
2/3 lb. each beef burgers
4 lbs. thick-cut bacon
mozzarella and cheddar cheese
pork rub
1/3 cup apple cider

Apply the rub to the pork shoulder, place it in a marinade bag, and add some apple cider. Let it marinade in the refrigerator for 4-6 hours. Place it in your smoker and then "low and slow" at 225-250ºF until the internal temperature of the shoulder reaches 195ºF. Note: 195ºF is the temperature required to melt the connective tissue and fibers in the roast and produce tender and juicy pulled pork. Remove from the smoker, wrap in foil and let rest for about an hour. Shred the roast.

bacon recipe source: BBQ Pit Boys (@BarbecueRecipes)

1 comment:

Anonymous said...

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