Are you craving a mouthwatering, fall-off-the-bone smoked pork shoulder that's surprisingly easy to make? Then look no further! This Meat Church Honey Hog recipe is your ticket to tender, juicy perfection, perfect for a weekend barbecue, a family gathering, or even a cozy weeknight dinner. This recipe delivers incredible flavor with minimal effort, making it a fantastic choice for both beginner and experienced cooks looking for delicious and easy recipes. Get ready to impress your friends and family with this amazing homemade cooking masterpiece!
Ingredients:
- 8-10 pound pork shoulder (Boston butt)
- 1 cup Meat Church Honey Hog seasoning (or your favorite BBQ rub)
- 1 cup apple cider vinegar
- 1/2 cup apple juice
- 1/4 cup honey
- 2 tablespoons yellow mustard
Equipment:
- Smoker (pellet, offset, or charcoal)
- Meat thermometer
- Aluminum foil (optional)
Instructions:
Step 1: Preparing the Pork Shoulder
Pat the pork shoulder dry with paper towels. This helps the rub adhere better. This step is crucial for achieving a nice bark on your pork.
Step 2: Applying the Rub
Generously apply the Meat Church Honey Hog seasoning all over the pork shoulder, ensuring complete coverage. Don't be shy with the rub! The more you use, the more flavor you will get.
Step 3: The Initial Smoke
Place the seasoned pork shoulder in your smoker, fat side up. Maintain a consistent temperature of 250°F (121°C) for the first 6-8 hours. This slow cooking is key to achieving that tender texture.
Step 4: The Wrap
After 6-8 hours, check the internal temperature of the pork shoulder. If it's around 160-170°F (71-77°C), it's time to wrap it. Combine the apple cider vinegar, apple juice, and honey in a bowl. Pour a little of this mixture into the bottom of your smoker pan to maintain moisture. Then, wrap the pork shoulder tightly in aluminum foil.
Step 5: Finishing the Cook
Continue smoking the wrapped pork shoulder at 250°F (121°C) until it reaches an internal temperature of 200-205°F (93-96°C). This will usually take another 4-6 hours.
Step 6: Rest and Serve
Once the pork shoulder reaches the desired temperature, remove it from the smoker and let it rest, wrapped in foil, for at least 30 minutes. This allows the juices to redistribute, resulting in an incredibly tender and juicy final product. Shred the pork and serve it with your favorite BBQ sauce.
Cooking Tips for the Best Honey Hog:
- Trim excess fat: While some fat is good, trimming excess fat will prevent it from rendering too much grease into your smoker.
- Use a reliable thermometer: Don't rely on guesswork! A meat thermometer is essential for ensuring the pork shoulder is cooked to perfection.
- Adjust cooking time: Cooking time may vary depending on the size of your pork shoulder and your smoker. Always use a meat thermometer as your guide.
- Don't open the smoker too often: Opening the smoker frequently can cause temperature fluctuations, leading to uneven cooking.
Variations:
- Spice it up: Add a pinch of cayenne pepper or your favorite hot sauce to the rub for some extra heat.
- Fruit Infusion: Add some chopped apples or peaches to the smoker with the pork shoulder for a fruity twist.
- Different Rub: Experiment with other BBQ rubs to discover your favorite flavor combinations.
Nutritional Information (per serving, approximate):
- Calories: Around 350-400 calories (varies greatly depending on serving size and added sauces)
- Protein: Around 30-40 grams
- Fat: Around 20-25 grams
- Carbohydrates: Around 10-15 grams
This recipe offers a fantastic blend of quick dinner ideas and healthy meals, combining delicious dishes with the ease of homemade cooking. The result is a flavorful and satisfying experience that will surely become a staple in your culinary repertoire. Enjoy!