So there's a local event coming up called Pig Jam that has an amateur BBQ competition that i'm contemplating entering. So this weekend I smoked 2 Pork Shoulders for practice!
The first one I injected with a Mojo sauce, covered the shoulder in olive oil and minced garlic and rubbed it down with equal parts salt, pepper, onion powder and garlic powder. Smoked until internal temp was around 150 degrees then foiled it until internal temp reached 190. Total smoker time was about 7-8 hours. Took it off the smoker and left wrapped in foil on the kitchen counter for a bit to finish cooking and cool down. Unwrapped it and it looked like this....
The bone slid out with very minimal effort...
I asked the wife to pickup a few things from the grocery store and it was Cuban Sammich time!!!
These were so damn good...
Finally here's what Practice Pork Shoulder #2 looked like. Injected with Allegro marinade and rubbed down with a random homemade spicy rub I was playing around with trying to get the taste down. It came out looking like this and was also damn good...
Oh dat smoke ring!!
Benjamin Catapia Chiang
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