YEAH BUOY BBQ PORK SHOULDER

WHAT YOU NEED

  • 8 pound pork shoulder-butt
  • Yellow mustard (used as seasoning binder)
  • ANCHOR SEASONING BBQ RUB - YEAH BUOY!!!
  • 5 Tbsp butter
  • 1 cup apple juice
  • 2 Disposable aluminum foil baking pans (half size)
  • Temperature probe (preferably one you can keep in the shoulder for the entire cook)

INSTRUCTIONS

  1. Add a thin layer of yellow mustard and spread evenly over the entire pork shoulder - you won’t taste the mustard, it will be your binder to ensure the seasoning sticks.
  2. Season generously with ANCHOR SEASONING BBQ RUB - let the seasoning rest on the meat for 30 minutes to 1 hour prior to placing on the smoker.
  3. While the BBQ RUB sets, preheat smoker to 250°F 
  4. Place the pork shoulder directly on the grates (fat side up). PRO TIP: place an aluminum foil baking pan (half size) under the grate. Add 1-2” of water to the pan. This will keep the meat moist and will catch the drippings for less cleanup.
  5. Allow the meat to cook at 250°F until you reach an internal temperature of 160-165°F. PRO TIP: Plan for an estimated cook time of 40 minutes per pound (this 8 pounder took 5 hours to hit 165°F).
  6. Once the pork hits the desired internal temp, remove from the grill, place the pork into the second aluminum foil pan (fat side up), pour the cup of apple juice over the meat, place each tablespoon of butter (5) in different sections on top of the pork shoulder, sprinkle with some additional seasoning and wrap firmly with aluminum foil to ensure that the pork shoulder is completely sealed within the baking pan.
  7. Place the baking pan and pork shoulder back on the grill until the internal temperature reaches 204°F (this took another 5 hours for the 8 pounder)
  8. Once the pork shoulder reaches the desired internal temperature, remove from the grill (leave in the pan with the foil top intact) and allow the meat to rest for 1-2 hours. PRO TIP: wrap the pan in a towel and place in a cooler to keep it well insulated throughout the resting period
  9. After the meat has rested, remove the tin foil from the aluminum pan and shred the meat. Keep the juices in the bottom of the pan as the shredded meat will absorb them to create a moist and tender shredded pork.
  10. BONUS TIP: Encourage everyone to yell “YEAH BUOY” after the first bite!
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