Chris Lilly’s Six-Time World Championship Pork Shoulder

Pulled Pork Shoulder

AuthorWileyDifficultyAdvanced

Lilly is the only five-time champion of the Memphis in May BBQ cook-off – aka the "Super Bowl of Swine" – and the author of Big Bob Gibson's BBQ Book: Recipes and Secrets From a Legendary Barbecue Joint. The title is no joke: The Alabama BBQ joint is considered one of the most important and most influential in America.

TweetSaveShare

Pulled Pork Shoulder

Yields16 Servings
Prep Time1 hrCook Time16 hrsTotal Time17 hrs

Pre Cook
1

Mix all injection ingredients together and then Inject pork shoulder evenly with injection solution.

2

Apply a generous amount of rub onto meat. Pat so the rub will adhere.

The Cook
3

Place in a smoker and cook with indirect heat for 16 hours on 225°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach at least 195°F.

Ingredients

Directions

Pre Cook
1

Mix all injection ingredients together and then Inject pork shoulder evenly with injection solution.

2

Apply a generous amount of rub onto meat. Pat so the rub will adhere.

The Cook
3

Place in a smoker and cook with indirect heat for 16 hours on 225°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach at least 195°F.

Chris Lilly’s Six-Time World Championship Pork Shoulder

Leave a Reply