Chris Lilly shares his Championship Recipe for Smoked Pork Shoulder at the 2012 Atlanta Food and Wine Festival

Calling all FOODIES!
This is the opportunity you have been waiting for!

 

Imagine the fun you’ll have next year planning your schedule for The 2012 Atlanta Food and Wine Festival.A multitude of classes were available that were high-energy and full of information shared by the wine and food experts in the industry today! I’ll be sharing my favorite food adventures from the Tasting Tents and other classes I attended in the next several posts!

During the BBQ and Wine Class hosted by BBQ Champion Chris Lilly and Sommelier Heath Porter, Chris Lilly shared his award-winning slow smoked pork shoulder recipe and I am sharing it with you!

Be sure to check out the post BBQ and Wine Pairings with Heath and Chris from today.

By the way-It was AMAZING!

Before the wine pairing began,Chris shared his “Championship Secrets” with his recipe  for slow smoked pork shoulder. Let me know if you try it!

Chris Lilly Shares his recipe for Championship Smoked Pork Shoulder at the 2012 Atlanta Food and Wine Festival
 
Prep time
Cook time
Total time
 
During the BBQ and Uncommon Wine Pairing Class,Chris Lilly demonstrated and gave us tips on the proper way to inject and cook the perfect pork shoulder
Author:
Recipe type: entree
Serves: 20
Ingredients
  • 12 to 16 pound pork shoulder
  • Injection ingredients:
  • For the pork shoulder rub
  • Pork injection
  • ¾ cup apple juice
  • ½ cup water
  • ½ cup sugar
  • ¼ cup salt
  • 2 tablespoons Worcestershire
  • *The sugar and salt act like a brine for extra juicy meat
  • For the Rub:
  • For the pork shoulder rub
  • ¼ cup dark brown sugar
  • ½ cup white sugar
  • ½ cup paprika
  • ⅓ cup garlic salt
  • ⅓ cup kosher salt
  • 1 tablespoon chili powder
  • 1 teaspoon oregano leaves
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 bottle of your favorite BBQ or Big Bob Gibson's Championship Sauce
Instructions
  1. Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.
  2. Chris's Tips:Make sure you keep a pan of water in the smoker for the duration of the cooking time-High Humidity is the key to keeping it moist and delicious.
  3. You will probably need to replenish the charcoal during the cooking process,so keep a charcoal chimney filled with hot charcoal to maintain the temperature.

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