Good things come to those who wait. Chef Dave Mottershall shares his lengthy yet delicious way to make pulled pork shoulder. With a 12 hour brine and 12 hour smoke, you know this pork is going to be worth it!
- 10lb pork shoulder (bone in)
- 1.5 cup kosher salt
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 tbsp juniper berries
- 2 tbsp black peppercorns
- 1 tbsp cayenne
- 1 tbsp Korean chilli powder
- 2 bay leaves
- 1 onion diced
- 3 cloves garlic smashed
- 4 liters water
- Apple Cider Vinegar
- Measure out ingredients using easy-to-use Camwear Measuring Cups and add to a CamSquare.
- Bring water to boil before adding to CamSquare of ingredients. Whisk to dissolve sugar and salt and cool brine to room temperature.
- Pour brine into a second CamSquare holding pork shoulder and let marinate 12 hours in fridge.
- Remove pork shoulder from brine and pat dry. Bring to room temp, approximately 30 minutes.
- Season liberally with your favorite rib rub, Mottershall highly recommends Smashed Apple Trade Co. or Meat Church brands.
- Place seasoned pork shoulder in a preheated smoker set at 225°F for 4 hours. Spritz with a mix of 1/3 equal parts of whiskey, apple cider vinegar and water every half hour.
Increase heat to 250°F for 3 hours – spritzing every hour.
- After 7 hours, increase heat to 275F and spritz every hour for 3 hours.
- Increase heat to 300°F and glaze with BBQ sauce. Smoke until pork shoulder hits internal temperature of 205°F, approximately 2 hours.
- Wrap pork in tinfoil or butcher paper and let rest in a Cam GoBox for 1 hour.
- Unwrap and shred tender pork, season with additional rub and BBQ sauce.
- Load Kaiser bun with shredded pork, coleslaw, BBQ sauce and destroy!