February 16

19 comments

Smoked Pork Shoulder Recipe – Pulled Pork on the Pit Barrel Cooker

By Postal Barbecue

February 16, 2021

Pit Barrel Cooker



Smoked Pork Shoulder Recipe – Pulled Pork on the Pit Barrel Cooker **** SEE OUR BBQ ACCESSORY GUIDE HERE: ***

In this Smoked Pork Shoulder Recipe, we will teach you how to cook an easy pork shoulder on the Pit Barrel Cooker. This Easy Smoked Pork Shoulder Recipe is one that is simple to do and tastes great! We created this recipe to make Pulled Pork Sandwiches and it turned out great! Everything you need to know is below.

ITEMS USED – (Recipe Below)

PIT BARREL COOKER CLASSIC

PIT BARREL COOKER JR

PIT BARREL COOKER ACCESSORIES

THERMOWORKS SMOKE

THERMOWORKS THERMOPEN MK4

Napoleon Professional 5 Piece tool set
(USA)
(CDN)

Chimney Starter
(USA)
(CDN)

Old Hickory Knife – 10in
(USA)
(CDN)

INGREDIENTS THAT YOU WILL NEED FOR THIS COOK:

1 Pork Shoulder
BBQ Rub
Apple Juice
*Optional Injecting liquids*

***HOW TO MAKE THIS EASY SMOKED PORK SHOULDER RECIPE***

Step #1
First you are going to take your pork shoulder and trim it up removing the skin (our preference) and much of the un needed fat. Once this is done give it a rinse with cold water and pat dry with paper towl

Step #2
Once your Pork Shoulder is prepped, you are going to apply a liberal coating of your BBQ Rub. Once this is done we are going to find two secure places to place our hooks. Make sure you get enough meat hooked so that the hooks don’t pull out of the meat. Once this is done you are going to let it sit for 1-2 hours and let that rub marinate into the meat a bit.

Step #3
While you meat is sitting, you are going to prepare your grill. If you are using a kettle or other type of grill you are going to want to set it up for indirect cooking at 275. With the pit barrel cooker, you are going to want to fill up the charcoal basket all the way, then using a small chimney starter you will take out about 40 briquets to light. When the coals are mostly hot go ahead and dump them on top of the unlit coals and close the lid. This method will keep your coals burning around 275 for 6-8 hours.

Step #4
Once your grill is up to temp, Go ahead and put your pork shoulder into the grill along with some wood to begin smoking with. Close the lid and begin to smoke for about 4-5 hours or until an internal temp of 165 degrees.

Step 5
When your Smoked Pork Shoulder reaches an internal temp of 165 you are going to pull it out of the grill and place it on some foil. Also apply a second layer of BBQ rub and a little bit of apple juice. Wrap it up tight and place back on the grill for a few more hours and cook until an internal temp between 200-203. Once it reaches this point, remove it from the grill and let it rest unwrapped for 20-40 minutes.

Lastly, Pull it and Enjoy.

Did you miss our last two episodes? Catch up below.

**** Video Gear Used ****

Canon S120
(USA)
(Canada)

Gorillapod
(USA)
(Canada)

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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows me to continue to make videos like this. Thank you for the support!

About this video:
In this Smoked Pork Shoulder Recipe video, you will learn How to cook a Smoked Pork Shoulder Picnic Roast on the BBQ. This Easy Pulled Pork taste great and is really easy to make on the bbq or barrel cooker. You can also do this same recipe using a pork Butt to create a Smoked Pork Butt recipe. You can also inject it before cooking and even apply the rub onto a binder like oil or yellow mustard. We hope you enjoy this Smoked Pork Shoulder Recipe made on the Pit Barrel Cooker.

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  1. Pit Barrel not available here in Costa Rica. Shipping would be $1,000. Got a Charbroil store here and bought the Oklahoma Joe Bronco for $630, more than double in the USA but worth it.

  2. Great looking shoulder!
    How do you maintain 275 degrees in the pbc? Mine always seems to run 300 plus, shoulder cook times seem to be a a little shorter than I'd like to get that desirable bark. Air vent is adjusted as directed.

  3. Looks great, hopefully you saved the liquid from the foil. I put it in the fridge, pull the fat out of it, and what remains is great to add some moisture back into the pulled pork, but is also great added to beans or other sides that would benefit from some smokey, porky goodness.

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