Jerked Pork Shoulder

NibbleMeThis

I smoked a pork picnic shoulder using the Boston Bay Jerked Pork recipe from the book Smoke & Spice yesterday. 



It has been a while since I cooked a picnic shoulder instead of a pork butt.   I had some temp spikes as you can see.  The first rise was from the opening the Egg to mop.  I don't think I've mopped anything since buying my Egg years ago but the recipe called for it.  The second spike was intentional.  After 90 minutes at 177f internal, I bumped the cooking temp instead of foiling.


I pulled it off at 197f, foiled it and let it rest for two hours.



The results were great.  Flavorful dark bark, nice smoke ring, and juicy pork.



For the sandwiches, I made a grilled pineapple salsa and drizzle it all with a finishing sauce (BBQ sauce spiked with pineapple juice 4:1 ratio).



It was my best pork shoulder of the year.  The jerk flavors were a nice change up from the traditional pulled pork and the Trinidad scorpion chile I used in it really brought some heat.  I also liked using the picnic shoulder for a change. 

lousubcap

Looks great and thanks for the steer-I use Smoke & Spice as one of my main references-but have looked right past that recipe. Not again-

NibbleMeThis

Funny, me too.  I have had that book for years and this is the first time I made that recipe.  I'm glad that I finally made it. 

I halved the rub recipe they gave and it was plenty for one 9lb picnic.   I also cut the amount of cayenne and added 18th of a tsp of a secret ingredient.....

MrCookingNurse

What type of grate is that?

And that looks amazing!

Kimmykins

I think I need a new iPad. It seems to have landed in a puddle of saliva.

NibbleMeThis

MrCookingNurse - it is a Craycort cast iron grate. 

Kimmykins - Ummm I'll check my drool liability insurance, ha ha.  Thanks.