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Rub for Picnic Shoulder Roast




Source of Recipe


unknown


List of Ingredients




1/3 cup firmly packed dark brown sugar
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons ground white pepper
2 tablespoons ground black pepper
1 tablespoon ground cayenne pepper
1 tablespoon dry mustard
2 teaspoons ground sage
2 teaspoons ground thyme
1 teaspoon ground allspice
The Mop & Sauce
2 cups cider vinegar
1 cup corn oil
1 tablespoon Tabasco® or similar hot red pepper sauce


Recipe



The day before you want to serve this dish, set out a Ziploc-type plastic
bag large enough to hold the pork shoulder. Measure into the bag the rub
ingredients: brown sugar; garlic powder; paprika; white, black, and cayenne
peppers; dry mustard; sage; thyme; and allspice. Close the bag and shake the
contents to mix the spices well, pressing out any clumps of brown sugar
between your fingers. Pat the pork shoulder dry with a paper towel and place
it in the bag. Seal the bag, then shake and turn it until the meat is well
covered with the rub. Refrigerate, tightly closed, overnight.
Some 8 or 9 hours before you want to eat, take the pork in its bag of spices
from the refrigerator and let it rest at room temperature while you fire up
the smoker. Once the coals are glowing and you've added smoking wood to the
fire pan and hot water to the water pan, transfer the picnic shoulder to the
grill.
Smoke, covered, at 200 to 220 degrees F. for 3 to 4 hours, replenishing the
cooker's wood and water supplies as needed. Then prepare to start mopping.
Pour the vinegar, corn oil, and Tabasco® or other hot red pepper sauce into
a medium-size stainless steel or flameproof ceramic saucepan and whisk until
well mixed. Baste the shoulder with the mop, using a long-handled barbecue
brush or a mop. If you're cooking a bone-in shoulder, be sure to work the
mop in around the bone where the meat has begun to separate from it.
Continue to smoke the picnic for another 4 to 5 hours, mopping the crusty
black surface every 30 minutes or so. A meat thermometer inserted into the
thickest part of the shoulder will have long since registered the 160 to 170
degrees F. recommended for pork, and by now, you'll find, the meat can be
pulled apart into luscious, incredibly tender strands all peppery around the
edges.
Just before taking the shoulder from the grill, bring the liquid remaining
from the mop to a boil in its pan, simmer briefly, and pour into a pitcher
to pass around the table. Some folks like their pulled pork really vinegary.
Have soft buns handy for purists.