My love for cooking started with a love for grilling. My cousin Jude and I enjoyed grilling so much we started an annual grilling competition. And from there we decided to throw our hat in the ring at an actual Kansas City Barbecue Sponsored event. This below pork recipe won us 6th place out of 56 competitors.
Brine
¼ c salt 1 tsp cumin
¼ c sugar
1 tsp garlic powder
1 tsp paprika
Directions
Bring a sauce pot over medium heat and combine all ingredients. Stir and cook until the sugar and salt dissolves. 4 - 5 lb bone in pork shoulder Dry rub Trim some of the excess fat from the pork shoulder. Then season it liberally with your favorite dry rub (see page X for an example). Place the pork in a large store bough aluminum foil roasting pan fat side down and using a meat injector, inject the brine all throughout the pork. Place in a refrigerator and let rest overnight. Remove from fridge and let the pork come up to room temp (approx 2 hours). Get
your smoker (or charcoal grill) ready. The temp should be between 250 - 270. Flip the pork still in the foil container so the fat side is now up. Place the foil with the pork in the smoker and add soaked wood. We always use fruit woods for ours (hickory and mesquite can be too harsh) so apple or cherry work best. Smoke the pork for 5 hours in the foil. Some of the brine you injected will have run out, so in essence you are smoking and at the same time braising the pork. After 5 hours remove the pork from the foil and put it back in the smoker. This allows the bottom of the pork to get nice and crusty. Cook an additional 2 hours.
To serve, we simply put on latex gloves and hand shred the pork. We served ours without sauce, but feel free to add some sauce and mix it though the pork. Make sure and don't over shred it as it will dry out.
