pork shoulder

PORK SHOULDER

PORK SHOULDER

Add some extra flavor to your Pork Shoulder with a custom apple vinegar peach injection. Use this recipe for your next big party or cook.

 

INGREDIENTS

  • Vinegar Sauce
  • 1 gal Apple Cider Vinegar
  • 1 c Paprika
  • 1 c Brown Sugar
  • 1¼ c White Sugar
  • ⅓ c Salt
  • 3 tbs Cayenne
  • 3 tbs Black Pepper
  • 1 c Water
  • 1 .32oz package Xanthan Gum
  • … combine all ingredients and bring to a boil
  •  

    INJECTION

  • 2 cans Jumex Peach Nectar
  • 24oz Vinegar Sauce
  •  

    MOP

  • 3 c Vinegar Sauce
  • 3 c Apple Juice
  • 3 tbs Grenadine

DIRECTIONS

Trim and score pork shoulder. Mix vinegar sauce ingredients and bring to boil. Combine with rest of the injection. Inject meat prior to smoking and six hours in. Make sure the injection is the same temp as the meat. Smoke at 225 until internal temp reaches 195. Mop during the last hour of smoking. Pull and serve.
PT40M
PT10H
1 Pork Shoulder

Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410
Url:
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