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North Carolina Pork Shoulder
1 pork shoulder roast (5 to 8 lbs.)
1 quart water
2 oz. dried red peppers, chopped
1/2 tsp. ground black pepper
1 bottle of your favorite MAK Grilling Sauce
Onion buns
Note: In order to get meat to properly shred, you must achieve an internal
meat temperature of 190-210 degrees. Total cooking time for the average
sized pork shoulder is 9-12 hours. Please plan accordingly.
Trim pork shoulder, leaving 1/4-1/2 inch thick fat cap on meat, set aside.
In a large pot, combine 1 quart water,1 quart apple cider vinegar, dried
peppers, lemon juice, salt and pepper; bring mixture to boil on stove top,
reduce heat to low and simmer uncovered for 10 minutes. Start grill with
setpoint temperature at 250 degrees. Pre-heat grill, approximately 10
minutes. Pour water and vinegar mixture into heat tolerant container.
Place container on one side of the grill. Program meat probe alarm for
190 -210 degrees. Insert probe from side of shoulder into deep center.
Place pork shoulder on grill; baste on all sides with vinegar mixture. Close
lid and cook 5 hours, basting every hour. After 4 hours, reduce setpoint
temperature to Smoke. Continue cooking an additional 4-6 hours, basting
every 1/2 hour or until meat probe registers 190-210
from grill and let sit for 15 minutes. Shred pork. Serve on onion bun with
your favorite MAK Grilling Sauce.
NOTE: You may use any of the 3 User Programs on the Pellet Boss®
Controller to automatically cook your favorite MAK GRILL recipes. Please
refer to the instructions found in the front of the manual or cookbook.
Pork Chops
4-4 oz. pork loin chops, boneless
Sprinkle MAK Bird Rub on each side of the chops. Start grill and adjust
setpoint temperature to High. Pre-heat grill approximately 10 minutes.
Place pork chops on cooking grate and brown both sides (approximately
2 minutes per side). Continue to cook chops for approximately 10 minutes
per side, or until internal temperature reaches 165
30
(Approx. cooking time: 9-12 hrs.)
1 quart apple cider vinegar
Juice of 1 lemon
1 tsp. salt
(Approx. cooking time: 40 min.)
1 tsp. MAK Bird Rub (per chop)
degrees.
degrees
. Remove
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