BIG BOB GIBSON
Eight-Time World Championship Pork Shoulder
Yield: 20 to 24 servings
Cook Time: 14 to 16 hours
For the Dry Rub:
½ tablespoon dark brown sugar
1 tablespoon white sugar
2¼ teaspoons garlic salt
2¼ teaspoons kosher salt
1/2 tablespoon paprika
1 teaspoon chili powder
1/8 teaspoon oregano leaves
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon black pepper
For the Injection:
¾ cup apple juice
½ cup water
½ cup sugar
¼ cup salt
2 tablespoons Worcestershire
1 (16 to 18 pound) whole pork shoulder
For Big Bob Gibson Vinegar Sop Mop:
3¼ cups distilled colored vinegar
¼ cup cayenne pepper
1 tablespoon salt
2 slices lemon
1. Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
2. In a small bowl, combine the Pork Rub ingredients. Mix well and set aside.
3. In a separate mixing bowl, combine all the Pork Injection ingredients and blend until the sugar dissolves.
4. Using a meat syringe, inject the meat evenly every 1-inch using the entire amount of the injection solution.
5. Apply the dry rub to the meat in an even coating, patting so the rub adheres.
6. When the heat reaches 225°F, place the pork shoulder, skin side down, on the void side of the grill and close the lid. Cook for 14-16 hours adding charcoal as needed during the cooking process to keep cooker temperature at 225˚F. Two small wood chunks should be added every hour to increase the smoke flavor.
7. When the meat has cooked for 13 hours, start basting the shoulder with the Vinegar Sop Mop every hour. When done, the blade bone (the bone visible on the side of the shoulder) should release with a firm tug and the internal temperature of the meat should reach 195˚F.
8. Remove the pork to a cutting board and let stand for 30 minutes.
9. Wearing insulated rubber gloves pull pork from the bones by hand. Pull off and discard all visible fat.