Big Moe Cason's 5 Tips for Barbecuing Pork Shoulder
Big Moe’s Pork Rub (available on academy.com) is a natural for pork shoulder, and the spicy mix of pink sea salt, sugar, chili powder, pepper, and lemon peel is an easy way to wake up pan-seared pork chops or roasted pork tenderloin.
Photography by Peter Ardito
1. Get Good Meat
Look for Berkshire pork, which Moe calls “the wagyu of pork.” It’s not cheap, but this heritage breed is worth it for the superior marbling and rich flavor.
2. Use a Dry Rub
To enhance the flavor and tenderize the meat, season with a dry rub 30 minutes to an hour before cooking. Any longer and the salt in the rub will dry out the meat.
3. Buy a Thermometer
Moe likes to use a quick-reading model, like the Thermapen, to make sure his meat is cooked just right. For pull-apart pork, you’re looking to be in the range of 198° to 203°.
4. Don't Rush It!
A common grilling mistake is not cooking the meat long enough. Good barbecue takes time—a lot of time. From preheating the grill to sitting down to eat, you’ll need around 12 hours.
5. Let it Rest
Transfer the pork to a dry cooler, which will keep the heat in and the bugs out. Let it rest for at least an hour or up to 4 hours. Check the temp to make sure the meat doesn’t go below 140°.
