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El Fuego

Barbecue Pork Shoulder

Prep time:

14 Hours. Includes 12 hours of overnight resting in the refrigerator and 2 hours of bringing to room temperature.

Cook time:

6 Hours

Serves:

6-4

Ingredients

Pork Shoulder, Boneless   –  4 lbs

Paprika                                 –  2 tbsp

Kosher Salt                          –  1 tbsp

Brown Sugar                       –  1 tbsp

My Sauce Lab El Fuego    –   6.76 oz



Directions

  1. Place the pork shoulder in a roasting pan. Rub brown sugar, kosher salt and My Sauce Lab El Fuego sauce. Plastic wrap and refrigerate it over night.
  2. Take the pork out of the refrigerator to come to room temperature, 2 hours before you start the BBQ.
  3. Once the grill is smoking, place the pork on the grill grates on the cool side of the grill, away from direct heat. Cover the grill and lower the flame temperature at about 225°F.
  4. Maintaining the temperature, roast the pork over the grill. Ideally, it will take you about 5-6 hours to finish the whole batch.
  5. After about 5 hours, pork’s internal temperature should be about 195°F. Place it on a serving tray and let it rest for 30 minutes. Using a fork, test the consistency.
  6. Add more My Sauce Lab El Fuego sauce if needed.
  7. Serve on a bun with some coleslaw!



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