Cook Time: 5-6 Hours | Desired Temp: 195-200º
*Cook times may vary
- 1-2 7lb. Pork Shoulder (aka Pork Butt or Boston Butt)
- Olive oil
- 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!