Chris Lilly Pork Shoulder Recipes
SMOKED PORK SHOULDER (SMOKER OR PIT)
This recipe was given to me by a friend of my DH's who smokes pork shoulder, we have had it many times in the past and is so good I just had to post the recipe here on Zaar! --- Although it is not necessary to use the injector flavoring, the process adds immense moisture and flavor creating the ultimate insurance for a perfect pork shoulder roast! If you have a flavor injector needle from a Showtime Rottiserie oven then use it to inject the roast with the apple juice mixture, it will work well, inject the mixture using 1/2-ounce per pound. You do not have to use all of the rub, refrigerate any leftover rub for the next use. Cooking time will depend on the size of your roasts, which will be 1 hour per pound at 225 degrees --- recipe by Chris Lilly/Big Bob Gibson's
Provided by Kittencalrecipezazz
Categories Pork
Time 1h30m
Yield 2 roasts
Number Of Ingredients 16
Steps:
- Mix all the spice mixture together until combined.
- In a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.
- Remove the roasts from the fridge.
- If using the injector liquid, inject the COLD two roasts all over with the liquid (using 1/2-ounce per pound).
- Gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.
- Let sit out for 1-1/2 hours at room temperature after injecting and coating with rub.
- Cook on a pit or smoker for 1 hour per pound at 225 degrees.
Nutrition Facts : Calories 735, Fat 4.9, SaturatedFat 0.8, Sodium 17724.1, Carbohydrate 179, Fiber 14.6, Sugar 141, Protein 9.4
CHRIS LILLY'S SIX-TIME WORLD CHAMPIONSHIP PORK SHOULDER
Steps:
- Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.
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- In a separate bowl, mix together all of the ingredients for the injection. Using a meat syringe, inject the pork evenly at 1-inch intervals from the top side, using the entire injection solution. Dry the outside of the meat with paper towels and apply an even coating of the dry rub all over, patting it down so the rub adheres. Wrap the pork in foil and let rest in the refrigerator overnight.
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