Pork shoulder(s)

[bbqking]

I have 3 boys and one girl. Oldest just turned 23, next just turned 21. The next are twins, boy girl twins, are 16. My older two have birthdays like 3 days apart. Oct 31st, and Nov 3rd. So anyways, we’re doing them a party tomorrow. Got two big pork shoulder on the SF right now. Put one on and then put the next one one. About 20lbs of pork shoulder. Will post more pictures as we go though the cook. One I rubbed with Salt Lick original rub, the other with no rub

 

[Johnny Guitar]

My family loves pork butt. I‘ve tried my different sauces and the one we like is a vinegar based Dipping Sauce from North Carolina.

1 cup distilled vinegar (do not use cider vinegar)
1/4 cup ketchup
1/4 cup apple juice
1 teaspoon hot sauce
3 tablespoons light brown sugar
1/2 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon finely ground black pepper

 

[bbqking]

Just turned smokeboost off and set the temp to 300.

 

[DutchieCooks]

and where is this party? Lol

 

[bbqking]

At da house, Phoenix, Az. By the way it’s a freezing 65 here today.

 

[JpsBBQ]

At da house, Phoenix, Az. By the way it’s a freezing 65 here today.

 

[bbqking]

Well the bigger of the two has reached just above 160, so I wrapped em in foil. Meant to take a picture before wrapping. The one I seasoned, has a very nice looking bark on it. I bought butcher paper, but if I opened it...I don’t have anywhere to put it, so foil it is.

 

[JpsBBQ]

I like to put them in a foil pan and wrap with foil. That way I capture all the juices safely and I can put them through my fat separator and reincorporate them into the final product.

 

[bbqking]

They are on a cookie sheet style pan with a wire rack in it, so juices have gathered in the sheet

 

[bbqking]

I went to church and the wife stayed home, to keep an eye. Which didn’t work because it ran out of pellets! But all was not lost, she caught it right after and added pellets. I turned it up to 350, to finish off. Probe says 192 right now

 

[bbqking]

And I took them off the larger one was at about 198, the smaller one was at 205+. Shredded nicely, lots of pink smoke ring stuff. Tastes great. Can’t wait to make samiches tomorrow!!

 

[bbqking]

My family loves pork butt. I‘ve tried my different sauces and the one we like is a vinegar based Dipping Sauce from North Carolina.

1 cup distilled vinegar (do not use cider vinegar)
1/4 cup ketchup
1/4 cup apple juice
1 teaspoon hot sauce
3 tablespoons light brown sugar
1/2 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon finely ground black pepper

Just mix it? Is there a process? No coooking or heating it? I’m going to make some today, so....

 

[JpsBBQ]

Just mix it up. I have made similar many times.

 

[bbqking]

Well I tripled it, brought it to a boil stirring, then removed from heat.

 

[bbqking]

In a mason jar. It tastes pretty good too.