How to Grill Boneless Pork Shoulder
Pork shoulder comes from the top portion of a hog's front leg and is known by a variety of names, including "arm picnic," "Boston blade roast" and "Boston-style butt." The inexpensive cut is well marbled, and while it can be roasted whole or cut up for stews or ground, it also is popular grilled and is often made into barbecued pulled pork. Pork shoulder is available bone-in or boneless. The boneless variety weighs four to seven pounds. Does this Spark an idea?
Things You'll Need
- Grill
- Apple, hickory or pecan wood chips
- Pork shoulder
- Vegetable oil or nonstick vegetable spray
- Sharp knife
- Meat injector and needle
- Meat thermometer
- Injection liquid
- Dry rub
- Spritz bottle containing apple cider/vinegar mixture (8 parts cider to 1 part vinegar)
Instructions
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1
Trim the rind from the pork shoulder, leaving a little fat so the meat will self-baste. Make injection liquid using ¾ cup apple juice, ½ cup water, ½ cup sugar, 3 tablespoons salt and 2 tablespoons Worcestershire sauce. Inject the liquid mixture. Use ½ ounce per pound. Make dry rub using 2 teaspoons ground coriander, 2 teaspoons ground cumin, 6 tablespoons chili powder, 1 tablespoon onion powder, 2 teaspoons garlic powder, 2 teaspoons Mexican oregano, 2 teaspoons salt and 1 teaspoon ground black pepper. Rub pork shoulder all over with dry rub.
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2
Let meat sit for 1 to 1½ hours at room temperature.
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3
Spray clean grill rack with nonstick vegetable spray, or oil it with paper towels. Heat the grill or smoker, using wood chips, to 225 to 240 degrees Fahrenheit. Place the roast on the grill or in the smoker.
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4
Spritz meat with cider/vinegar mixture about two hours into the grilling process. Continue spritzing until meat is cooked, about 90 minutes to two hours per pound.
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5
Keep an eye on the meat thermometer. At 170 degrees internally, the shoulder can be sliced.
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Tips & Warnings
Use wooden spoons or spatulas to turn the meat. Using anything sharp pierces the meat and allows juices to escape.
