Chris Lilly's Six-Time World Championship Pork Shoulder
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.Print Recipe
- 1/4 cup Dark Brown Sugar
- 1/2 cup Sugar
- 1/2 cup Paprika
- 1/3 cup Garlic Salt
- 1/3 cup Sea or Kosher Salt
- 1 tbsp Chili Powder
- 1 tsp Oregano Leaves
- 1 tsp Cayenne Pepper
- 1 tsp Ground Cumin
- 1 tsp Black Pepper
- 3/4 cup Apple Juice
- 1/2 cup Water
- 1/2 cup Sugar
- 1/4 cup Salt
- 2 tbsp Worcestershire Sauce
The Rest of the Ingredients
- 1 Whole Pork Shoulder (approx. 16 pounds)
- 1 Bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)
- Mix all injection ingredients together and then Inject pork shoulder evenly with injection solution.
- Apply a generous amount of rub onto meat. Pat so the rub will adhere.
- 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.
- Because you are cooking to temperature and not time that you use a professional Barbecue Thermometer like the ThermoWorks BlueDot or for the BBQ enthusiast the ThermoWorks Signals. Links are above in the Cooking Tools section.