The World Championship Pork Shoulder is out of this world. Slowly smoked for over 14 hours, pork doesn’t get more flavorful and tender than this!
A whole pork shoulder is injected with an apple juice solution and coated with a sweet and savory dry rub. Towards the end of smoking, the whole thing is basted with Big Bob Gibson’s Sop Mop.
This is just one recipe that Chris shares in his book BIG BOB GIBSON BBQ BOOK: Recipes and Secrets from a Legendary Barbecue Joint
World Championship Pork Shoulder Recipe
- 1/2 tablespoon dark brown sugar
- 1 tablespoon white sugar
- 2 1/4 teaspoons garlic salt
- 2 1/4 teaspoons kosher salt
- 1/2 tablespoon paprika
- 1 teaspoon chili powder
- 1/8 teaspoon oregano leaves
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cumin
- 1/8 teaspoon black pepper
- 3/4 cup apple juice
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup salt
- 2 tablespoons Worcestershire sauce
- 18 pound whole pork shoulder
Vinegar Sop Mop
- 6 1/2 cups distilled vinegar
- 1/2 cup cayenne pepper
- 2 tablespoons salt
- 3 slices lemon
- hickory wood
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
- In a small bowl, combine the rub ingredients. Mix well and set aside.
- In a separate mixing bowl, combine the juice, water, sugar, salt, and Worcestershire; blend until the sugar dissolves. Using a meat syringe, inject the meat evenly every 1-inch, using the entire amount of the injection solution.
Vinegar Sop Mop
- Combine all ingredients in a bowl and set aside.
Smoking the Pork Butt
- Apply the dry rub to the meat in an even coating, patting so the rub adheres.
- When the heat reaches 225 degrees F (107 degrees C), place the pork shoulder, skin side down, on the void side of the grill, and close the lid. Cook for 14 to 16 hours, adding charcoal as needed during the cooking process to keep the cooker temperature at 225 degrees F. Two small wood chunks should be added every hour to increase the smoke flavor.
- When the meat has cooked for 13 hours, start basting the shoulder with the Vinegar Sop Mop every hour. When done, the blade bone (the bone visible on the side of the shoulder) should release with a firm tug and the internal temperature of the meat should reach 195 degrees F (91 degrees C).
- Remove the pork to a cutting board and let stand for 30 minutes. Wearing insulated rubber gloves, pull the pork from the bones by hand. Pull off and discard all visible fat.