Recipe Created By: Blues Hog
(Portions may vary depending on size of meat)
- Your Choice of Pork
- 1/2 cup Blues Hog Pork Marinade
- 1/2 cup Blues Hog Sweet & Savory Seasoning
- 1/4 cup Blues Hog Bold & Beefy Seasoning
- 1-2 sticks Butter
- 1 can Citrus Soda
- 1-2 pint jars Tennessee Red
- Inject the hog, pork shoulder, or bostonbutt with pork marinade. This will bring out the porky flavor & add extra moisture.
- Heat the drum smoker with your favorite lump charcoal & crank it up to 300º – the best temperature for hot & fast!
- Season your pork butt or shoulder in a sweet BBQ seasoning rub. (This step is not needed for a whole hog.)
- Load your pork into the drum on the top rack.
- Smoke the pork for 3-4 hours or more depending on the size of cut.
- Wrap the pork with butter and your choice of sweet liquid – we recommend a combination of citrus soda & Tennessee Red BBQ Sauce. We like (For whole hog this is not needed. You will want to wrap parts of the hog at some point of the cook to prevent overcooking the skin. You may also wand to wash the hog in a light sauce like Blues Hog Tennessee Red, but be careful of the sugar burning.)
- Return pork to the smoker and let cook until tender. You’re looking not only for an internal temperature of 210º, but also a buttery smooth thermometer poke. You will want to test several areas if cooking a shoulder or hog.
- Remove the pork and let rest in a towel- lined cooler to let the juices fully absorb as the pork cools.
- When you are ready to serve, shred the pork. This should be easy because your pork should be falling apart at this point.
- Season up with more Sweet & Savory Seasoning and Bold & Beefy Seasoning, as well as mixing in more Tennessee Red Sauce.