Okay, I know it’s been a while but I’m back and I’ve got something to share. One of my most favorite things to do is bar-b-que. As a matter of fact I own a Big Green Egg.

Then there’s the fact that I love all things pork. I’ve yet to meet a pig I didn’t like especially pork shoulder. To me pulled pork is the most incredible thing to eat with its perfect texture and incredible flavor. Put on a vinegar based North Carolina style BBQ sauce and I’m in pig heaven. Of course, all of this has to start with a good quality meat. I was fortunate to locate a butcher in Vancouver, WA called Butcher Boys and their meat quality is absolutely amazing –they even produce their own sausages. Heaven!

I started off with the following recipe, which I discarded:

  • 2 tablespoons salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon (packed) golden brown sugar
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon lemon-pepper seasoning with garlic and onion
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper

After tweaking it a bit, I came up with this (still not the finished product):

  • 2 tbsp. coarse sea salt
  • 2 tbsp. Spanish Paprika
  • 1 tbsp. fresh ground black pepper
  • 2 tbsp. packed brown sugar
  • 1 tbsp. garlic powder
  • 1 1/2 tsp. cornstarch
  • 2 tsp. cajun seasoning

The recipe was really quite good but a bit too salty so with a little more tweaking I ended up with this…the finished product:

  • 2 tbsp. coarse sea salt
  • 2 tbsp. Spanish paprika
  • 4 tbsp. packed brown sugar
  • 2 tbsp. garlic powder
  • 1 1/2 tsp. cornstarch
  • 2 tsp. cajun seasoning
  • 2 tsp. cayenne
  • 4 lb pork shoulder, trussed

Set your temperature to 275 degrees Fahrenheit and cook for about 3 hours  or until above 150 degrees Fahrenheit internal temperature. To accurately measure internal temperature just pick up a meat thermometer. Y0u can get one at the grocery store or the best idea is to go to your local restaurant supply house. You can use this recipe either in your oven or your BBQ grill.

This ended up being the perfect blend of salt, savory, sweet and spicy. I can’t wait to try this on a chicken or ribs.