Big Moe Cason's 5 Tips for Barbecuing Pork Shoulder

    When it comes to barbecue, Big Moe Cason is in the know. The pit master has participated in 300 competitions and judges meaty matchups all over the world. Here are his red-hot tips for cooking up a perfect pork shoulder.
    Author:
    Publish date:
    big moe cason's pork rub

    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.

    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°.