This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story The Winners Circle.
Ingredients
FOR THE RUB AND INJECTION
- 1⁄2 cup light brown sugar
- 1⁄4 cup paprika
- 2 tbsp. chili powder
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. kosher salt
- 1 tbsp. ground black pepper
- 1 tsp. ground white pepper
- 1 tsp. cayenne
- 1 1⁄2 cups apple juice
- 1 1⁄2 cups peach juice or nectar
- 1 tbsp. mild hot sauce
- 1 bone-in, skinless pork shoulder (8–9 lb.)
FOR THE SAUCE
- 4 cups apple cider vinegar
- 2 1⁄4 cups ketchup
- 1⁄3 cup dark brown sugar
- 2 tbsp. crushed red chile flakes
- 2 tbsp. kosher salt
- 1 tbsp. ground black pepper
- 1 tbsp. chipotle chile powder
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Instructions
Step 1
Make rub and injection: Mix sugar, paprika, chili, garlic, and onion powders, salt, both peppers, and cayenne in a bowl to make a spice rub. Whisk together 1⁄4 cup of the rub in a bowl with 1 cup juice, 1 cup nectar, and hot sauce. Place shoulder on a baking sheet, draw injection mixture into a kitchen syringe, and inject into shoulder in several places. Massage the remaining spice rub onto the pork; let sit at room temperature for 1 hour. Pour remaining apple juice and peach nectar into a spray bottle; set aside.
Step 2
Meanwhile, make the sauce: In a 4-qt. saucepan, whisk together vinegar, ketchup, sugar, chile flakes, salt, pepper, and chile powder; bring to a simmer over medium-high heat. Cook, stirring, until thickened, about 15 minutes. Set sauce aside.
Step 3
Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor). Place shoulder, fat side down, on grill grate. Maintaining a temperature of 225°-275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, spraying with the juices, occasionally, until a thermometer inserted in the thickest portion reads 190°, 6–8 hours. Let pork rest for 10 minutes. Shred pork; serve with sauce on the side.
- Make rub and injection: Mix sugar, paprika, chili, garlic, and onion powders, salt, both peppers, and cayenne in a bowl to make a spice rub. Whisk together 1⁄4 cup of the rub in a bowl with 1 cup juice, 1 cup nectar, and hot sauce. Place shoulder on a baking sheet, draw injection mixture into a kitchen syringe, and inject into shoulder in several places. Massage the remaining spice rub onto the pork; let sit at room temperature for 1 hour. Pour remaining apple juice and peach nectar into a spray bottle; set aside.
- Meanwhile, make the sauce: In a 4-qt. saucepan, whisk together vinegar, ketchup, sugar, chile flakes, salt, pepper, and chile powder; bring to a simmer over medium-high heat. Cook, stirring, until thickened, about 15 minutes. Set sauce aside.
- Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor). Place shoulder, fat side down, on grill grate. Maintaining a temperature of 225°-275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, spraying with the juices, occasionally, until a thermometer inserted in the thickest portion reads 190°, 6–8 hours. Let pork rest for 10 minutes. Shred pork; serve with sauce on the side.
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