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Fennel Garlic Pork Shoulder with Worcestershire Mop

Fennel Garlic Pork Shoulder with Worcestershire Mop

Created By: Pitmaster Tuffy Stone

  • Prep Time: 15 minutes plus 8 hours stand time
  • Cook Time: 8 hours
  • Serves: 10 to 20

Ingredients

  • 1 Smithfield® Bone-In Pork Shoulder (8 to 10 lbs.)
  • Fennel Garlic Rub
  • ½ cup kosher salt
  • ¼ cup fresh cracked black pepper
  • 2 teaspoons cracked fennel seed
  • 1 ½ teaspoons granulated garlic
  • 1 teaspoon crushed red pepper flakes
  • Worcestershire Mop
  • 2 cups apple cider vinegar
  • ½ cup Worcestershire sauce
  • ¼ cup TABASCO® brand Pepper Sauce
  • ¼ cup canola oil
  • ¼ cup kosher salt
  • 1 teaspoon granulated garlic

Directions

  1. For Fennel Garlic Rub, combine all ingredients in small bowl; mix well. Season pork shoulder evenly with rub; refrigerate overnight.
  2. Heat grill or smoker for indirect cooking at 300°F. For Worcestershire Mop, combine all ingredients in bowl; mix well.
  3. Cook shoulder for 1 hour, baste with Worcestershire Mop. Continue cooking for 5 hours, mopping every 30 minutes.
  4. Remove shoulder and wrap in heavy duty aluminum foil. Return to grill/smoker and continue cooking for 2 hours until internal temperature reaches 195°F. Let stand 15 to 20 minutes, use tongs or hands to pull pork for serving.
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