Cook Time: 5-6 Hours* | Desired Temp: 195-200º *Cook times may vary
1-2 7lb. Pork Shoulder (aka Pork Butt or Boston Butt)
PBC Beef & Game Pit Rub
½ cup Beer, ginger ale, pineapple juice, water, or other wrapping juice
Light your Pit Barrel Cooker (PBC) according to the instructions.
Remove the pork from the package, rinse gently with cold water and pat dry with paper towel.
Lightly coat all sides of the pork shoulder with olive oil, followed by a liberal dusting of the Beef & Game Pit Rub.
Insert one hook into each of the small ends of the roast so that the hooks point in the same direction and have enough clearance to hang from the rods.
Hang the pork from the rods in the center of the barrel.
Cook approximately 3-4 hours, or until the center of the thickest part of the roast reaches an internal temperature of 160-170º.
Remove the pork from the PBC to a large platter or sheet pan, remove the hooks, and wrap it fat-side-up in a double layer of heavy-duty foil, adding the beer, ginger ale, pineapple juice, water, or other wrapping juice of choice before sealing the foil. Tip: You want to wrap it as tightly as you can without piercing the foil.
Remove the rods from the PBC, install the grill grate, and put the wrapped roast on the grate with the sealed/crimp of the foil facing up.
Re-insert the PBC rods (to control the ventilation), secure the lid, and continue cooking the pork until it reaches an internal temperature of 195º (shown using the ThermoWorks Thermapen®), about 1-2 hours.
Remove the pork from the cooker to a large platter or sheet pan, open the foil and let it rest for at least 15 minutes.
Shred or pull the pork apart with a pair of large forks or by hand, discarding any noticeable pieces of fat. Season the pulled pork lightly with Beef & Game Pit Rub and add some of the wrapping juice (skimmed of fat) to keep the meat moist.
Serve and enjoy!
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