- 1 cup salt, 1/4 cup freshly ground black pepper, 1/4 cup garlic powder
1 Tbs. light brown sugar
1 Tbs. dry mustard powder
1/2 tsp. celery seed
1, 7-8 lb. bone-in pork shoulder
For the sauce-
3 cups apple cider vinegar
1 1/4 cups ketchup
2/3 cup packed light brown sugar
1/3 cup dijon mustard
2 Tbs. worcestershire sauce
1 Tbs. chili powder
2 tsp. salt
Instructions
To make spice rub- In a small bowl, combine Lady's House seasoning, the 1 Tbs. brown sugar, mustard powder, and celery seed. Rub mix all over the pork. Place the pork in a large container and cover tightly with plastic wrap. Refrigerate 1 hour or overnight. Let come to room temp before grilling.
To make sauce- combine the vinegar, ketchup, remaining brown sugar,mustard, worcestershire sauce, chili powder, and salt in a medium saucepan over medium heat. Simmer until slightly thickened, 15-20 min. Pour half over the pork and reserve rest for basting.
Prepare the grill for indirect grilling, preheat to medium-low heat and brush the grates with oil or spray with nonstick cooking spray. Place a roasting pan beneath the unlit portion of the grill.
Place pork on grate over roasting pan. Close the cover and cook, basting every 30 min. with reserved sauce, until meat is fork tender and the bone seperates easily from the meat, about 5-6 hours. Let the pork stand on a cutting board for 30 min. Slice and serve with any remaining sauce or shredd for pulled pork sandwiches.
Originally Submitted
4/27/2012
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