I took last Friday off to slow cook some pork shoulders. They were fantastic if I do say so myself. I started them Thursday night with a proper rub that consisted of the following ingredients:
- 2 cups brown sugar
- 1/4 cup of kosher salt
- 3 tbsp chili powder
- 3 tbsp black pepper
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp thyme
They sat in the fridge overnight. Since I don’t have a smoker, I slow cooked them on the weber with indirect heat. I highly recommend the indirect method for large pieces of meat.
I grilled them for about 5 and a half hours, over a mixture of charcoal, wood, and corn cobs. To keep them from drying out I basted them with a mixture of the drippings from the bottom of the pan they sat in over night (rubbing the meat pulls out a lot of liquid), bbq sauce, and vinegar.
I was very pleased when my good buddy the founder of “Porktoberfest” in our area, took some of the left overs home with him. That really said something to me about how good it turned out.
Almost none of the bbq chicken was touched.