Description
Using apple cider vinegar as a brine deepens the flavor of the pork while helping to create an amazingly tender pork shoulder.
Instructions
Create
a dry rub by mincing the garlic cloves and mixing them with the smoked
paprika, granulated onion, brown sugar, Ancho chili powder, cumin, salt,
and pepper. In a small bowl mix the apple cider vinegar, lemon juice,
and lime juice together.
Spread the dry rub across the pork shoulder, making sure to get the rub everywhere. Let the shoulder sit for a few minutes before putting the pork into a pan or large plastic bag. Gently pour the vinegar mixture over the meat, moving it around to get it everywhere, without washing off the dry rub. Let the pork soak in the cider mixture for 40 to 50 minutes, depending on how much you want the vinegar flavor to come through.
The pork shoulder is best cooked in a smoker at around 200 to 220 degrees for five to six hours. It can be done quicker at a higher temperature or in an oven, but the texture won't be as good.
Spread the dry rub across the pork shoulder, making sure to get the rub everywhere. Let the shoulder sit for a few minutes before putting the pork into a pan or large plastic bag. Gently pour the vinegar mixture over the meat, moving it around to get it everywhere, without washing off the dry rub. Let the pork soak in the cider mixture for 40 to 50 minutes, depending on how much you want the vinegar flavor to come through.
The pork shoulder is best cooked in a smoker at around 200 to 220 degrees for five to six hours. It can be done quicker at a higher temperature or in an oven, but the texture won't be as good.
Ingredients
4 pound pork shoulder
1/4 cup apple cider vinegar
2 tbsps lemon juice
2 tbsps lime juice
3 garlic cloves
1 tsp smoked paprika
1/2 tsp granulated onion
2 tbsps brown sugar
1/2 tsp Ancho chili powder
1/2 tsp cumin
1 tsp salt
1 tsp pepper
1/4 cup apple cider vinegar
2 tbsps lemon juice
2 tbsps lime juice
3 garlic cloves
1 tsp smoked paprika
1/2 tsp granulated onion
2 tbsps brown sugar
1/2 tsp Ancho chili powder
1/2 tsp cumin
1 tsp salt
1 tsp pepper
Details
Prep Time: 1 hour
Cooking Time: 5 to 6 hours
Servings: 6 to 8 servings
Cooking Time: 5 to 6 hours
Servings: 6 to 8 servings
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