This is one of my favorite Go to recipes ALL year-long! I am a Huge BBQ fan, and have had the pleasure of eating BBQ Nationwide. Our family can find a love for all styles… In my heart though “Kansas City” style BBQ is my favorite… my husband prefers more of the “Carolina style“.
We can both agree on one thing;”We LOVE BBQ“This is the perfect dish for so many Occasions…Weekends at home, Potlucks, Game Day, and Casual family dinners. This can be made either in your Smoker or Oven!–Whatever you do though the Name of the Game is “Low and Slow” Keep that temperature no higher than 235 degrees in smoker !
Buy a GOOD quality pork Shoulder from your local market. Make sure it has fat content, you do not want it trimmed of its fat. Fat is your friend, with this cut of meat. Especially when you are roasting over smoke for extended period of time. If you can find a whole shoulder-cut, that’s perfect! Remove the skin, or lift it from the meat to apply Rub. Smokes, and rubs, have a hard time penetrating the skin! If the shoulder has a lot of skin, remove most of it, and leave as much fat as possible.
We like to apply the rub the day before for the BEST flavor! Rub the roast thoroughly and evenly, with any common yellow mustard. This will allow the spices to stick close to the meat, does not compromise your flavor, and is a HUGE secret in the BBQ world of competition!! Apply the rub liberally, work it in thoroughly all over the meat, cover with plastic wrap, and refrigerate 24 hours or so before cooking. It is best to allow the pork to come close to room temperature before putting it in the smoker, about 30-45 minutes out should do it.
Kansas City Dry Rub Recipe we use
- 1 cup brown sugar
- 1/2 cup Hungarian paprika
- 2 tablespoon fresh ground black pepper
- 2 tablespoon Kosher salt
- 2 tablespoon chili powder
- 2 1/2 tablespoon garlic powder
- 1 1/2 tablespoon onion powder
- 2 teaspoon cayenne
Combine all ingredients together and transfer to an airtight container. Maybe stored up to six months in a cool dark place using an air-tight container
Yield: Makes a little more than 2 cups
- Place the roast in the center of the grates. If you are using an offset horizontal smoker, place a pan of water in with the roast.
- Close the cooker – Let the smoker recover the heat loss, and keep it at about 215 degrees. No unnecessary peeking! You will lose the temperature doing so heat. Open the lid/door only far enough to do the job . Check the temperature for the first time after about 25 minutes, to make sure the temperature is holding, and then every once in a while as needed.
When approaching the end stage of cooking time, grab the instant-read thermometer.Check the roast at the thickest part of the meat, looking for a temperature of 190°F/88°C. Remove the meat off of the fire and let stand for about 20-30 minutes before pulling meat apart with two forks. You can separate the unnecessary fat and or bone at this time. See BBQ recipe below to add to meat
Temperature: The ideal smoking temperature is around 215 degrees F with the acceptable ranges being between 200 degrees F and 235 degrees F. Under normal conditions you should plan on smoking for about 1-1/2 hours per pound. Of course, the temperature modifies the cooking time. If you smoke on the higher end of the temperature range subtract about 10 minutes per pound. This means a ten-pound pork shoulder can take 15 hours to finish.
Preheat the oven to 275 degrees.Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
Ingredients for Kansas City BBQ
- 1 1/2 cup dark brown sugar
- 1 cups ketchup
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 1 small onion, minced
- 2 cloves of garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cup dark molasses
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons vegetable oil
- 1 1/2 tablespoons steak sauce
- 1 1/2 tablespoons pure honey
- 1 tablespoon of tamarind paste
- 1 tablespoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon table salt
- 1 teaspoon of liquid smoke
- 1/2 teaspoon hot sauce
In a small bowl, mix the chili powder, black pepper, and salt. In a another bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar, liquid smoke.
Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for 1 minute. Add the dry spices and stir for a few minutes to marry their flavors. Add the wet ingredients. Simmer over medium heat for 25 minutes with the lid off to thicken it.
Final steps before serving
After separating pork , add BBQ sauce to your taste, remember it’s to enhance not cover the meat. Place on homemade or baked canned biscuits, top with cheese if desired and a pickle!
This recipe is a © of Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014-15. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.