Hey there, my fellow grill gurus and barbecue enthusiasts! Today, I’m gonna take you on a sizzlin’ adventure through the smoky wonderland of Weber smoked pork shoulder. So grab your aprons and let’s fire up those grills!
Let’s kick things off with a tale that’ll make your taste buds dance! Picture this: a sunny weekend, a bunch of friends, and a big ol’ hunk of pork shoulder. Yep, you guessed it, it’s barbecue time! Last summer, I decided to conquer the art of smoking a pork shoulder on my Weber grill, and let me tell you, it was a flavor explosion!
How to Make Smoked Pork Shoulder on Weber
- Prep Like a Pro: First things first, you gotta pick the right pork shoulder. Go for a bone-in one; it’s got that extra flavor punch. Now, give it a good rubdown. No, not a spa day, I’m talkin’ about the perfect rub! Mix some paprika, brown sugar, salt, pepper, garlic powder, and a dash of cayenne if you’re feeling feisty. Rub that concoction all over your porky buddy and let it sit for a few hours, or even overnight if you’ve got the patience.
- Fire Up the Weber: Next, fire up your Weber grill to around 225°F (107°C). Get it smokin’ with some charcoal and your favorite wood chunks or chips. Mesquite, hickory, or applewood, take your pick!
- The Slow & Steady Smoke: Place that beautifully seasoned pork shoulder on the grill’s indirect side, pop a thermometer in it, and let it cook low and slow. It’s like the pork’s gettin’ a spa day now! Maintain that heat and keep the smoke rollin’ for about 5-6 hours, or until it hits an internal temperature of 195°F (90°C). The patience pays off, I promise.
- Time to Rest & Pull: Take that beauty off the grill once it’s done, but don’t dive in just yet. Let it rest for a good 30 minutes; it’s been through a lot! Then, grab some claws or forks and start pullin’ that pork. It should shred like a dream.
- Add Sauce if You Please: Now, it’s decision time. You can keep it pure and simple, or you can go wild with some barbecue sauce. I like to toss mine in a tangy, homemade sauce, but hey, do your thing!
The Perfect Rub
Alright, let’s talk rubs, folks. The rub is like the secret handshake of a good barbecue. I mentioned my go-to blend earlier, but feel free to get creative! Experiment with different herbs and spices. Make it your own. Just remember to give that pork a nice, even massage.
Selecting The Wood For Smoking
Choosing the right wood for your smoke is key. Different woods impart distinct flavors, so pick one that suits your palate. Mesquite brings a bold, smoky flavor, while fruitwoods like apple or cherry offer a sweeter touch. It’s all about your personal taste.
Pulling Pork and Adding Sauce
Pulling pork is a labor of love. Grab those forks and get shredding. The pork should practically fall apart! If you’re adding sauce, do it bit by bit. You can always add more, but you can’t take it away. Balance is the name of the game.
Now, about those leftovers. If you have any (it’s tough, I know), store ’em in an airtight container in the fridge. You can even freeze ’em for later. Pork shoulder makes killer sandwiches, tacos, and even pizza toppings!
Well, folks, there you have it! A smokin’ hot guide to making the juiciest, most flavorful smoked pork shoulder on your trusty Weber grill. It’s a journey that combines patience, passion, and a little bit of smoke magic. So fire up those grills and let the barbecue adventures begin!
Overall, I hope you’ve enjoyed this flavorful journey with me. Thanks for reading, and remember: Life’s too short to eat bland barbecue. Keep grillin’, keep chillin’, and keep the good times rollin’!
Catch you on the smoky side, my fellow grillmasters!
Weber Smoked Pork Shoulder
Discover the perfect Weber smoked pork shoulder recipe for your next barbecue. Juicy and flavorful, this recipe will wow your taste buds.
For the Pork Shoulder:
- 1 bone-in pork shoulder 6-8 pounds
- 1/4 cup paprika
- 1/4 cup brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper optional
- Wood chunks or chips mesquite, hickory, or applewood
For the Barbecue Sauce (optional):
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Preparing the Pork Shoulder
- Select Your Pork: Choose a bone-in pork shoulder, also known as a Boston butt or pork butt, weighing 6-8 pounds. Ensure it's thawed and brought to room temperature.
- Prepare the Rub: In a bowl, mix together paprika, brown sugar, kosher salt, black pepper, garlic powder, and cayenne pepper (if you want some heat). This is your flavorful rub.
- Apply the Rub: Place the pork shoulder on a clean surface and generously rub the spice mixture all over it. Be thorough, giving it a nice massage. Cover it with plastic wrap and refrigerate for at least 4 hours, or overnight if you can.
Setting Up the Grill
- Fire Up the Grill: About 30 minutes before you're ready to cook, fire up your Weber charcoal grill or smoker. You're aiming for a cooking temperature of around 225°F (107°C). Use a chimney starter to light your charcoal briquettes.
- Add Wood for Smoke: Once your charcoal is lit and ashy, add your wood chunks or chips directly onto the coals. This will create the smoky flavor we crave. Place a drip pan filled with water under the grates to help maintain moisture.
Smoking the Pork Shoulder
- Place the Pork Shoulder: Carefully place the seasoned pork shoulder on the grill's indirect side, opposite the charcoal. If your grill has multiple grates, make sure it's on the grate farthest from the heat source.
- Maintain Temperature and Smoke: Close the lid and monitor the temperature using a meat thermometer. You want to keep it around 225°F (107°C). Adjust the air vents on your grill to control the temperature. Add more charcoal and wood chips as needed to maintain a consistent heat and smoke level.
The Waiting Game
- Slow and Steady Cooking: Now, the hardest part – patience! Smoke the pork shoulder for 5-6 hours or until it reaches an internal temperature of 195°F (90°C). This slow cooking process will make the meat tender and flavorful.
Rest and Pull
- Rest the Pork: Once the pork reaches the desired temperature, remove it from the grill, carefully wrap it in aluminum foil, and let it rest for 30 minutes. This allows the juices to redistribute, keeping the meat moist.
- Pulling the Pork: After the resting period, unwrap the pork and use meat claws or forks to pull it apart. It should shred effortlessly. Remove any excess fat and bones.
Adding Sauce (Optional)
- Prepare the Sauce: If you're adding sauce, mix together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, black pepper, and salt in a saucepan. Simmer for 10-15 minutes until it thickens slightly.
- Toss with Sauce: Toss the pulled pork in the barbecue sauce or serve it on the side, allowing your guests to add their desired amount.
Serving and Enjoying
- Serve Hot: Serve your homemade smoked pork shoulder on buns as sandwiches or on a platter as a main dish. Don't forget some coleslaw and pickles on the side for that perfect barbecue experience.