The City Magazine Since 1975

Pork Shoulder

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  • 8-12 lb. pork shoulder
  • BlackJack Barbecue Dry Rub
  • 20 lb. hardwood lump charcoal
  • Bag of dry wood chunks (hickory, mesquite, pecan, or apple)
  • BlackJack Barbecue Vinegar Sauce, to taste

Season meat on all sides with rub and leave at room temperature while starting coals. Light half coals in covered, kettle-type grill and wait until briquettes are covered with gray ash. Push majority of coals to two sides, leaving small circle of coals in center, and place two chunks of wood on each pile. Place seasoned shoulder fat-side up on grate in center of grill. Place cover on grill with ventilation holes open. Grill temperature should range from 210° to 275°F. Add additional hot charcoal when temperature falls to 220°F. Add additional wood chunks every three hours. Cooking time will be approximately nine to 10 hours. Internal temperature of shoulder should reach 190°F to 195°F. Remove pork from grill, allow to cool for 30 minutes, pull meat from bone, remove fat layers, and sauce to taste.