Jack Daniels And Coca-Cola Smoked Pork Shoulder Roast
This Jack Daniels And Coca-Cola Smoked Pork Shoulder Roast is perfect to smoke a roast to make into shredded pork! Injection and rub make tender meat! Use a metal injector for easy injection to the pork shoulder. Smoke low and slow, this is perfect to make on Pit Boss Smoker or any pellet smoker!
Servings: 20 Servings
Ingredients
Jack Daniels And Coca-Cola Smoked Pork Shoulder Roast Injection Ingredients
- Pork Shoulder Roast
- 1/2 Cup Smoked Paprika
- 1/4 Cup Brown Sugar
- 1/2 Cup White Sugar
- 1/3 Cup Garlic Powder
- 2 Tablespoon Salt
- 1 Tablespoon Chili Powder
- 1 Teaspoon Cayenne Pepper
- 2 Teaspoon Ground Black Pepper
- 1 Teaspoon Dried Oregano
- 2 Teaspoon Cumin
Jack Daniels And Coca-Cola Smoked Pork Shoulder Roast Dry Rub Ingredients
- 12 Ounce Coca Cola
- 1/2 Cup Jack Daniels
- 1/2 Cup White Sugar
- 3 Tablespoon Salt
- 2 Tablespoon Worcestershire Sauce
Instructions
- I recommend injecting and rubbing your pork shoulder roast at least 24 hours before smoking this allows the roast to absorb the flavor but also tenderize the meat as well.
- Mix the injection ingredients until the sugar and the salt are dissolved.
- Now, your smoking tools are just as crucial as a good smoker, I have gone thru several plastic injectors over the years!
- Use an injector to inject the mixture into your roast. I flipped my mine over and did all the sides I could with the injected liquid.
- In a bowl mix together all of the dry spices, you can also do this in a large container to have the rub already on hand and keep what you don't use.
- Now comes the fun part of rubbing down the roast. I put my roast in a large Tupperware to rub it down in.
- Be sure to coat the whole roast, the rub will turn almost into a paste almost with the injection as well.
- Cover in an airtight container and store in the fridge.
- The day you are ready to smoke your roast pull it out and allow it to reach room temp before smoking it. I let my roast rest for about an hour.
- Now, this is where it pays to know how your smoker cooks and how you like to smoke. I like to do a low, slow smoke using the smoke setting on my Pitboss. Startup your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting.
- Now your smoke times may vary but I smoked mine for 4 hours at 200 degrees, followed by 2 1/2 hours at 225 degrees, and then at 250 for another 1 hour. Personally, I wanted to smoke lower and slow but life with kids happened so I moved up the cooking time, the results were still amazing!
- When your roast has reached an internal temperature of at least 160 degrees pull the roast out and allow the roast to rest before cutting into the roast!
- The meat will shred perfectly for pulled pork or any pulled pork recipe!
- Serve and enjoy!