This sweet and spicy pork shoulder is an excellent griller's dinner.
Prep Time20 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs20 minutesmins
Course: Entree
Cuisine: American
Servings: 14
Ingredients
4-5lbs.pork shoulder
1/4cuphoney mustard(for binder)
Rub
1/4cupbrown sugar
1/4cup smoked paprika
3tbspcourse sea salt
2tbspfreshly ground black pepper
2tbspgarlic power
2tbsponion powder
2tspcumin
2tspdried sage
1tspcayenne pepper
Glaze
1/2cupcinnamon whiskey
3/4cuplight brown sugar
1tspnutmeg
Instructions
Light your grill or smoker, setting up for indirect heat, and stabilize temperature at 275°F–300°F.
Remove pork from packaging, rinse under cold water, and pat dry.
Coat the entire piece of meat with a very light layer of honey mustard.
Combine ingredients for rub and use it to coat pork generously.
Drop wood chunks onto hot coals and place pork over indirect heat. Insert your meat thermometer into thickest portion of the meat.
While pork is cooking, combine whisky, brown sugar, and nutmeg. Mix thoroughly and set aside.
Remove pork when the internal temp reaches 160°F degrees, about 2 hours.
Place pork on a double layer of tin foil. Add whiskey, brown sugar, and nutmeg glaze to the pork then wrap tightly.
Return to cooker until internal temperature reaches 200°F-203°F.
Remove from cooker, open the foil, and let steam out. Let sit open for about 20 minutes.
Once the steam has dissipated, recover with foil let it rest for a couple hours in an insulated cooler by wrapping the foil covered pork in an clean old towel to keep it warm before pulling it apart.
Pull the pork and ensure the juices that formed are mixed thoroughly into the pulled pork.
Serve hot on a roll with some coleslaw or pickles-or both.