Seasoning rubs for different types of protein are used to enhance the flavor profile for your favorite barbeque; beef, chicken, fish, pork, or turkey.
Pork Spice Rub for 8-10 lb. Pork Shoulder Butt Roast
Pork Spice Rub
- ½ C brown sugar
- 3 T Hungarian paprika
- ¼ tsp celery seed
- 1 T fresh cracked black pepper
- 1 T sea salt
- 1 T Cajun seasoning
- 2 T garlic powder
- 3 T onion powder
Injection: Apple or Apple/Pineapple Marinade
- 1 C apple juice
- 1 T apple cider vinegar
- 1 C pineapple juice
Assemble Spice Rub ingredients in a mixing bowl and blend, then sift, until all ingredients have been incorporated.
Place the roast on a clean cutting surface. Trim off excess fat, leaving a ¼ inch layer for extra flavor. Rinse the roast under cold running water, pat completely dry using paper towels. Place the roast inside a disposable aluminum pan.
Liberally rub the spice rub on all sides and ends of roast; wrap in plastic food wrap, then in foil wrap; return to the disposable baking pan, cover and refrigerate for 12 to 24 hours.
Note: When working with raw pork, be sure to thoroughly clean any surface it comes in contact with, including your hands, the sink, and the cutting board.
Injection: Apple or Apple/Pineapple Marinade
In a large bowl, whisk together all of the ingredients for the marinade. The next day (Day #2) remove the roast from the refrigerator open the foil (do not open plastic wrap), fill a syringe with the marinade and inject ¾ of the way into the roast. Inject the meat in each end, each side, and top in several places with the marinade (roast will plump up during this process). Place the remaining marinade in refrigerator and set aside for future use during cooking process.
Resting period: pre cooking;
Remove the roast from the refrigerator so that it can come to room temperature (approximately 1 hour); remove the plastic and foil wrap and pour off any of the accumulated liquid from the bottom of the disposable pan.
During the resting period it is now time to preheat your smoker (outdoor electric smoker); we want to bring the temperature up to 250 F degrees, add the hickory or apple wood chips or combination of your choice to the smoker drawer.
Next, add to the marinade drip pan the remaining reserved marinade (from injecting) ½ cup of pineapple juice, and /or ½ cup apple juice making sure to maintain the drip pan liquid level during the cooking process
Place the roast on the upper rack of the smoker with fat cap up. Thoroughly wash out the disposable pan and place it on the rack below the roast to catch any drippings. *** (BBQ grill with smoker box)
If your smoker has a meat thermometer attached; insert it into the roast at one end, away from the bone in the thickest part of the roast. Set thermometer to 190 F. to 205 F. degrees (this will be our target internal temperature for recommended doneness). Smoke the roast for approximately 10 to 12 hours at 250 F degrees.
Check the wood chips (adjust the liquid level in the drip pan as needed) approximately every 60 minutes. If you don’t see any smoke coming from the vent, it is time to add additional wood chips.
Towards the end of the cooking process and If the roast isn’t quite up to temperature, remove the pan (pour off the drippings in a separate bowl, reserve for future use to make a special sauce).
Place the pork roast inside the pan. Cover the roast with new aluminum foil and place the roast back in the smoker until it reaches the desired temperature, approximately 1 hour more. The pan and foil will help the meat to retain heat and cook thoroughly.
When the roast has reached desired temperature it is now time to complete the process of letting the roast rest for about 20 minutes. Because of the sugar in the meat, during the cooking process it will form a dark caramelized crust (fat cap). This delicious bark adds to the experience creating a tasty morsel “mmm-good!”
Set aside as a special treat during the serving of your meal, If you can wait that long!
After the pork has cooled enough to touch, place it on a clean cutting board. Remove the bone (it should pull out very easily). *reserve the juices for later use; do not discard. Next, I generally slice ½ of the roast into ½” slices, then pull apart the remaining ½ of the roast using the 2 fork method to shred the meat into strands, or chop with a cleaver.
*** When using your BBQ Grill:
To begin the cooking process, place the smoker box on left side of the grill, heat the grill until the chips begin to smoke, adjust the temperature to 250 degrees and place your non covered roast on the non flame side of the grill over a disposable aluminum drip pan. Maintain this temperature throughout the 10-12 hour cooking process adding chips to the smoker box, maintaining your desired smoke level. I usually maintain chips into the smoker box for about 3 to 4 hours when using my BBQ grill. Next, remove the roast from the grill and place in a separate disposable aluminum pan; baste with the drippings from the drip pan. If at this point the roast has not reached temperature, cover with foil wrap, continue the cooking process for your roast until desired texture and temperature doneness are reached.
**** When using the indoor Oven method:
Non wood smoking method: Follow the above preparation procedures
- Spice Rub Procedure
- Injection procedure
- Cooking procedure:
- Pre-heat oven to 400 degrees (First 1 hour)
- Place roast in a deep roasting pan
- Add marinade to roasting pan
- After first hour reduce oven temperature to 375 degrees bake covered for 3-4 hours until desired doneness temperature has been achieved (cover with foil wrap)
- After cooking process remove cover (foil wrap) and pour off liquid and reserve for special sauce procedure
- Preheat oven broiler to high heat
- Next, we now want to place the uncovered roast under the broiler to char the roast fat cap to a crispy golden brown. During this process you can baste the roast with your pan sauce drippings or your favorite BBQ sauce as desired.
After the pork has cooled enough to touch, place it on a clean cutting board, remove the bone (it should pull out easily) slice ½ of the roast into ½” slices, then pull apart the remaining ½ of the roast, using the 2 fork method to shred the meat into strands or chop with a cleaver. Place the pulled pork in a large serving pan or platter. You can now serve your guests or add flavor by saucing.
Serve on a baguette, soft dinner roll, potato roll or your favorite bread - or make small sliders.
Serve with your favorite BBQ Sauce, horse radish sauce, BBQ beans, Cowboy Beans, coleslaw, potato salad, garden salad, pasta salad, baked or Exploding baked potato, corn on the cob with garlic butter or season the cob with Cajun spice and garlic butter and roast on BBQ grill, Southwestern Hot Corn casserole, sweet potato casserole, and yummy southern collards, yellow summer squash southern style, granny’s green beans …. Add your favorite too!