Chopped Pork
also called barbecue · bbq · barbeque · chopped bbq · chopped barbecue · chopped pork shoulder · pulled pork · coarse chopped · outside brown · brownies · bark · boston butt
- Smokehouse
- serves 12
- about 13 hr
- Smoked & Grilled
Three ways to read this recipe
The table
| Bring the smoker to 250°F (120°C) over hickory or oak and hold it there | ||||
| 8 lb(3.6 kg; Boston butt, fat cap scored)bone-in pork shoulder | coat and rub | smoke 250°F (120°C) 7 hr, to 165°F (74°C) | wrap, back in 4 hr, to 203°F (95°C) | rest 1 hr, off the bone, chop |
| 2 Tbsyellow mustard | ||||
| 2 Tbskosher salt | ||||
| 2 Tbsdark brown sugar | ||||
| 1 Tbssmoked paprika | ||||
| 1 Tbscoarse black pepper | ||||
| 2 tspgarlic powder | ||||
| 1 cup(240 mL)cider vinegar | stir a spritz | |||
| 1 cup(240 mL)water | ||||
| 1 Tbshot sauce | ||||
| 1/4 cup(60 mL)cider vinegar | ||||
| 2 Tbscider vinegar | ||||
| 1 tspcoarse black pepper | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.
Pans and tools
Before anything else
2coat and rub
3stir a spritz
5wrap, back in 4 hr, to 203°F (95°C)
goes in with what step 4 made
6rest 1 hr, off the bone, chop
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 12 hrtwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 13 hr.
coat and rub
not timedfrom the start
stir a spritz
not timedfrom the start
smoke 250°F (120°C) 7 hr, to 165°F (74°C)
7 hrwalk awayfrom the start
wrap, back in 4 hr, to 203°F (95°C)
4 hrwalk away7 hr in
rest 1 hr, off the bone, chop
1 hrwalk away11 hr in
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
You'll need butcher paper · smoker
Goes with
See how it is written
>> title: Chopped Pork
>> category: Smoked & Grilled
>> tags: pork, shoulder, barbecue, smoker, low and slow
>> counters: Smokehouse
>> aka: barbecue, bbq, barbeque, chopped bbq, chopped barbecue, chopped pork shoulder, pulled pork, coarse chopped, outside brown, brownies, bark, boston butt
>> servings: 12
>> time: 13 hr
>> pairs-with: barbecue-dip, barbecue-slaw, hush-puppies
>> step.2: coat and rub
>> step.3: stir a spritz
>> step.4: smoke 250°F (120°C) 7 hr, to 165°F (74°C)
>> step.5: wrap, back in 4 hr, to 203°F (95°C)
>> step.6: rest 1 hr, off the bone, chop
Bring the #smoker{} to 250°F (120°C) over hickory or oak and hold it there.
Rub @bone-in pork shoulder{8%lb}(3.6 kg; Boston butt, fat cap scored) all over with @yellow mustard{2%Tbs}, @kosher salt{2%Tbs}, @dark brown sugar{2%Tbs}, @smoked paprika{1%Tbs}, @coarse black pepper{1%Tbs}, and @garlic powder{2%tsp}.
Stir @cider vinegar{1%cup}(240 mL), @water{1%cup}(240 mL), and @hot sauce{1%Tbs} together in a spray bottle.
Smoke @&(~2)rubbed shoulder{} fat side up, spritzing it hourly with @&(~1)spritz{}, for ~smoke{7%hr}, to 165°F (74°C) at the centre.
Wrap @&(~1)smoked shoulder{} in #butcher paper{} with @cider vinegar{1/4%cup}(60 mL) and return it to the smoker for ~smoke{4%hr}, to 203°F (95°C), when a probe slides in with no resistance.
Rest @&(~1)wrapped shoulder{} for ~rest{1%hr}, then take it off the bone and chop it on the board with @cider vinegar{2%Tbs} and @coarse black pepper{1%tsp}, keeping the dark outside brown in rather than trimming it away.