Pantherfanz BBQ Pork Shoulder

  1. Thoroughly wash the pork shoulder in cold water and pat dry.
  2. Cover the entire shoulder with a thin layer of the Old South State Paint using a basting brush.
  3. Coat the pork shoulder with the Pantherfanz Red-Zone Dry Rub.
  4. Refrigerate for 24 hours.
  5. Prepare smoker; heat to 300 degrees F. Place the pork shoulder in the smoker.
  6. Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer.
  7. Add more beer as it evaporates.
  8. Cook for about 2 hours.
  9. When the internal temperature of the pork reaches 150 degrees F, reduce the temperature of the smoker to 225 degrees F and cook for an additional 3 hours.
  10. When the internal temperature of the pork reaches 175 degrees F, reduce the temperature of the smoker to 210 degrees F, and continue to cook the pork until it reaches an internal temperature of 190 degrees F. Serve with Carolina Border BBQ Sauce.
  11. Total cooking time averages 30 minutes a pound.
  12. 2 cups Dijon mustard
  13. 1 cup minced parsley leaves
  14. 1/2 cup dried rosemary leaves, crushed
  15. 1/4 cup coarsely ground black pepper
  16. Mix all together and refrigerate in an airtight container.
  17. Yield: about 3 1/2 cups
  18. 3/4 cup Spanish paprika
  19. 1/4 cup coarsely ground black pepper
  20. 1/4 cup salt
  21. 1/4 cup sugar
  22. 1/4 cup cocoa powder
  23. 2 tablespoons chili powder
  24. 2 tablespoons garlic powder
  25. 2 tablespoons onion powder
  26. 2 teaspoons cayenne pepper
  27. Mix all ingredients together and store in an airtight container.
  28. Yield: about 2 cups
  29. 1 cup yellow mustard
  30. 1 cup apple cider vinegar
  31. 1/4 cup sugar
  32. 1/4 cup light brown sugar
  33. 1/4 cup water
  34. 2 tablespoons chili powder
  35. 1 tablespoon Worcestershire sauce
  36. 1 teaspoon black pepper
  37. 1 teaspoon white pepper
  38. 1/4 teaspoon cayenne pepper
  39. 1/2 teaspoons soy sauce
  40. 2 tablespoons butter
  41. Mix together all ingredients except the soy sauce and the butter.
  42. Place in a saucepot and bring to a boil.
  43. Reduce heat and simmer for 30 minutes, stirring occasionally.
  44. Add soy sauce and butter and reduce for 10 minutes.
  45. Yield: about 3 cups

pork shoulder, south state, rub, beer, carolina border bbq sauce

Taken from www.foodnetwork.com/recipes/pantherfanz-bbq-pork-shoulder-recipe.html (may not work)

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