Gotta love a man that can cook! As you already know, my hubby Steve is no stranger to the kitchen and certainly no stranger to the grill!
Earlier this week he made the most amazing pork shoulder with habañero gouda grits and spiced apple chutney and as promised, here’s how to put it all together!
This elegant twist on a pair of simple southern staples is sure to impress your dinner party this holiday season!
- 5-10lb. bone in pork shoulder – I tend to always go with a bigger one with leftovers in mind.
- Spiceology Should Rub – 1/2 cup – 1 cup depending on the size of the butt
- Start by liberally covering the entire shoulder with the rub.
- Place in pre-heated smoker or grill set up for indirect cooking.
- Time will depend on the temperature. Low and slow (225-275 degrees) typically produces the best tasting meat, but plan on 1.5-2 hours per pound of shoulder.
- A quicker method is to go hotter (300-350 degrees) where you can plan on roughly 1 hour per pound.
- Check with a meat thermometer and when it reads 195-200 degrees, remove the shoulder and wrap it in foil and place in over to rest.
- Do not “pull” the meat until ready to serve as it will start to dry out quickly.