Smoked Pork Shoulder

[@John-ts1lt]

I don’t think I’ve ever commented on a KZbin video in my life but this was one of the best and funniest ones I’ve seen. Well done sir!!!

[@edsel412]

What temperature did you set that pellet grill on?

[@mattpeacock5208]

Texas, Tennesseeand Carolina is a good.mix of methods! I'm from Texas and Tennessee and S. Carolina were the two major stateside duty stations I had in the suck!

[@MS-ob9qh]

You and your circle of bbq buddies are an inspiration. You’re one of the best, Jay. Another great video!

[@MojoBarbeque]

THANK YOU so much friend. Means alot. My circle sets the bar high. I just try to keep up.

[@86HellCat831]

Can you substitute for apple cider vinegar? All out of the white one…

[@nickfish3545]

Practice your tattoos lol subbed immediately

[@guilhermanacas]

Should change your name to making it AWESOME!

[@MojoBarbeque]

That would be a cool name change. Appreciate you checking it out. Have a blessed day

[@Aust-kn3vo]

Delicious! Followed directions exactly besides the skin because I had a smaller shoulder. Best pulled pork I've had. First time I haven't put bbq sauce on a pulled pork sandwich. Thank you!

[@homebrewer8893]

I still dig this. I've saved watched it about 5 times and took notes for a baseline Pork Butt in the WEBER smoker! Thanks Mojo! 3 yrs old already!

[@0318rudeboy]

Absolutely,,,,, simple… , and perfect!!,,,,…… right there with ya brother… actually 2 1/2 hours into one right now.. “ This is my meat smoking font” !!!

[@Chevsilverado]

,,,,,,,

[@nissanelement43]

Lmao, "Practice your tattoo on the flayed skin" comment caught me off guard. Imagine seeing someone tattooing flayed pig skin. Very buffalo billish

[@havitcold]

Bro where’s your face… haha and thanks for the video!!!!

[@MojoBarbeque]

Thank you Michael. Witness Protection is a hard gig but I value my life😁😁😁

[@havitcold]

@@MojoBarbeque hahah

[@jamesb8193]

Well Gahohaaaaleee! That dere is pulled pork BBQ done the right way without all that extra stuff! Marvelous. Man git me some slaw and hooch inna Mason Jar, and fire going in the back yard, I'm good.

[@MojoBarbeque]

Thank ya..an open fire pork butt would be good. Thank for the idea

[@jasonmcbrayer5354]

Thats a good looking shoulder, especially with some good sauce, Georgia in the house lol !!

[@MojoBarbeque]

I appreciate that sir. Thanks for stopping by.

[@TheMcGlizzy]

I've got mine basting with some mojo marinading as i type by Tomorrow night we gonna have some sweet and sour bbq pull pork Sammies

[@MojoBarbeque]

Hope it turned out great. Appreciate you Ozzy

[@JoeBarker97]

Do you remember how long this cook took you? And do you think it would be possible to cook such a peice on a weber kettle?

[@ericousleyjr9119]

You done did it again! Excellent looking shoulder bro! BBQ at its finest. Great Job Mojo team!

[@MojoBarbeque]

Thank you Eric. Always appreciate you being here. Hope you have a great weekend sir.

[@luisaponte8837]

Taking off the skin?!? Yea no next video 🤣🤷‍♂️

[@tovartexas]

Love your accent. Lol! Great recipe. I was going to save the skin and deep fry it to make "chicharrón" but I'm going to take a crack at this so-called "crackling". Great video. I mainly needed times / temperature. Wish you had mentioned the latter.

[@MojoBarbeque]

At 250° cook temp I will cook to an internal of 200° . 225° cook temp I will go to internal of 195°. Merry Christmas

[@tovartexas]

@@MojoBarbeque 10-4. Thank you. Merry Christmas to you and your family as well.

[@IstealXmas]

Nice job. Now I'm hungry

[@rustylamb3421]

Looks good just about how I like it cooked a whole shoulder once but I thought just cooking the butt was better or even better yet the belly. Great video keep up the good work!

[@Mercer263]

Just curious but do you usually get more edible meat per pound? You started out with a huge piece of meat but ended up either very little( no insult, just my uneducated observation compared to other pieces I’d smoked meats) I appreciate any feedback/criticism on how I can make the best of this cut🫡

[@mitchellbedwell5620]

Shoulders are the best and especially with a banging vinegar sauce.

[@MojoBarbeque]

Yes they are sir. Thank you for getting me headed in the right direction on that sauce. MOJO silent partner for the win.

[@wolfigraz5791]

Great video. I‘m just midway replicating your cook at home. Greetz from Austria 🇦🇹

[@MojoBarbeque]

This is awesome. Appreciate you giving it a try. Hopefully it will be the best one you've smoked yet. Good luck with the rest of the cook

[@Silentknight052]

Latinos crying whyyyy arent you crisping that skin up

[@MinnesotaFats]

Vinegar, pepper, pork. Amen

[@chadclontz9328]

Cooking one this weekend on them hickory/oak coals.

[@MojoBarbeque]

In on my way.

[@bburg1776]

Hahahha. This video is so good. Keep it up!

[@jodymcintosh1757]

This video came in handy. I have a 10 pound pork shoulder that I’m about to jerk on my pit boss pellet grill. Happy thanksgiving!

[@kylepsheridan]

We enjoyed that, watching from Patagonia, southern Chile

[@MojoBarbeque]

Thank you Kyle. You live in an awesome place. Furthest I've been is Ecuador but Chile is on my list.

[@kylepsheridan]

@@MojoBarbeque if you make it this way we'll have some bbq together

[@larrymashburn7789]

Gonna give some of this a try for a BBQ fundraiser for our local Scouts. Thanks!

[@MojoBarbeque]

That's awesome. I hope you have a successful fundraiser and an awesome cook. Thanks for stopping by

[@johnwall3924]

The Southern accent itself makes the pork taste good👍

[@geoffryflanigan-dd4gm]

Yep from Charleston SC, "LOW COUNTY ". I will keep this one in mind. I've got 2 small 6pders. Boston butt fixn to put on now. I am going to try your vinger sause out though. Only been smoking about 6months now and I'm using a chargriller. Lot of work haveing to add small splits of wood EVERY 15MIN!!! But hey I'm haveing fun with will be upgrading to a smoker where I don't have to sit next to fire 🔥.. especially here in Charleston with this humidity comeing. Great video will be checking you out more often

[@dtblue222]

I think you got a typo in your recipe. Supposed to be 1/3 cup white sugar, right?

[@elliotw5918]

Hell yeah brother

[@XHUERO3]

3:09 can I use apple cinder vinegar

[@cliffordblack5103]

That looks amazing got to try it

[@hoerz]

Like your content a lot! You make good jokes all the time!

[@MojoBarbeque]

Much appreciated. I'll tell the wife you said that. She thinks I'm corny. ha

[@natesmultishop1814]

Damn that looks perfect! Making this for my fire department.

[@manufan2114]

It’ was amazing!!! Great recipe

[@MojoBarbeque]

Awesome. Appreciate you giving it a try.

[@BlueRidgeMarine]

Great Video " thumbing up " 👍

[@MojoBarbeque]

Thank you

[@timdurbin8821]

Tasty looking.

[@LITTLEROCK2517]

77th

[@218Mike]

Very impressive! I'll be trying this tonight!

[@HeathRilesBBQ]

Great video brother!

[@MojoBarbeque]

Thank you sir. Means alot. Hope you you have a great weekend Mr Heath.

[@JDdotdash]

Looks mighty fine sir. I really like the idea of your rub mix!

[@MojoBarbeque]

Rub was legit. I keep a shaker handy because its a great combo for lots of cooks.

[@motowncooking6125]

Another great cook

[@patwalex]

🔥🔥🔥🔥

[@HeavyMetalMike]

What temp were you cooking? I didn't know you could do the skin like that!

[@MojoBarbeque]

250° I realized I forgot to mention that after I had uploaded. Skin is legit.

[@HeavyMetalMike]

@@MojoBarbeque I love pork skin, always thought it had to be done high heat or it'd be shoe leather, now i know better. Thanks!

[@samdendrinos8083]

Perfect timing!! I have one in the freezer that I wanted to make soon. This looks awesome!! Thinking of doing it on the drum cause of size.

[@MojoBarbeque]

I was wanting to use the drum but after the rain hurt me. It would give it even more awesome flavor.

[@justinpaul1046]

Short, tangy and simple. Perfect video. Suuuuuuubscribed.

[@CaughtInTheMiddle0823]

Thats a good lookin sammy there!

[@asmrwithkhloe8459]

My family thinks chicken is the only meat....I am the sole beef/pork eater so to please the masses at my house how about a whole chicken on the pellet grill....Love the channel Bubba

[@MojoBarbeque]

I'll get that on my to do list. Appreciate you watching.

[@MrColeman631]

Where did you buy the shoulder from?

[@MojoBarbeque]

I picked it up at the local Food Giant. They will have them occasionally but not often.

[@skylargunnarson4370]

I like it 10 hrs I got mine goin in the smoker this week

[@jon316love9]

Love your channel and your cooks, mojo

[@MojoBarbeque]

Thank you so much

[@roosterguy4958]

I'm going to follow this recipe down to the cracklin skin nice cook sir!

[@scottmccarter3077]

Damn that folded over bite looks good!!

[@williamcarr4170]

#teammojo Great-looking shoulder and thanks for sharing!

[@carlosibarra2645]

That looks so good i may try it.good video

[@northfloridacowboy8728]

Doing one of these for Thanksgiving.

[@subscriber-sz2ii]

🤤

[@mindfield7]

Cool brother. I’m doing one tomorrow.

[@jeremydeansausages1985]

This video made me happy. Haha

[@MojoBarbeque]

I'm here to try to spread a little happiness. Appreciate you

[@jeremydeansausages1985]

@@MojoBarbeque oh you hit the spot. I definitely appreciate you as well. I did almost exactly what you did and it was sooo damn good. The vinegar sauce I dont know what you call it but ooh my god I'll never do it differently from now on. Seriously thank you for the idea

[@cyborgzulu2011]

True inspiration. Glad to see it

[@northfloridacowboy8728]

I like your style bud

[@TingTingalingy]

Vinegar sauce is amazing

[@lowrider9367]

Hell yeah. I like your style.

[@chriskincaid6035]

Looks Good ...

[@MojoBarbeque]

Thank you Chris

[@BBQROCKSTAR178]

Love your vids, Jay!

[@TheCCConcrete]

Great video man!

[@MojoBarbeque]

Thank you so much

[@andycothern4147]

Love all your videos!

[@MojoBarbeque]

Thank you Andy. Appreciate you stopping by.

[@kimseals8439]

Nice

[@MojoBarbeque]

Thank you Kim.

[@harrybarker1408]

another good vid!!!!

[@conniemullins3029]

It was good!!

[@MojoBarbeque]

Glad you enjoyed it.

[@hphillips7425]

Looking good. I am cooking one now

[@sassygrace3298]

Love it

[@Krook19]

What is this Binging With BBQ?

[@MojoBarbeque]

I wish I had his following and revenue stream, ha. That would've been an awesome channel name.

[@julianabarrington1954]

Looks like the guy is cooking in his garage - very strange.

[@MojoBarbeque]

Probably because I am Juliana. I can cook up a meal and change oil in the lawn mower at the same time. I call it multitasking not strange. Appreciate you stopping by

[@julianabarrington1954]

You, my friend are one in a million, a multi-tasking master and amazing grill chef! Doesn't have to be fancy, just mouth-watering good!

[@weekendfisherman8072]

I just subs… I am curious to know how you cook your pork shoulder in 10 hours and the bones just comes right off. I tried on my first attempts with a total time of 14 hours; the bone still stuck on the meat. I cooked at 200 degrees for 14 hours total. Is it because the internal temperature of the meat wasn’t 200 degrees? I will try to make this smoke pulled pork again soon but like to know what I could have done differently?

[@MojoBarbeque]

Thanks for subscribing. Up your cooking temp to 250 and cooking it until the internal temp is 200 degrees. Time will vary, so go with that internal temp of 200 to ensure the bone slides out. Let me know how that works for you.

[@weekendfisherman8072]

@@MojoBarbeque Thanks for the tips. I will make another attempt this week using peppered corn brisket. I will let you know who that turns out. I am going a bit differently this time. I will start it with sealing the meat in foils wrapping and cook it that way. I will try 250 degrees and cook it for about 8 hours or two internal temperature reach 200 degrees.

[@mr6sensitive69]

Best video. I love this vinegar sauce. It has got your at least 5 views.

[@MojoBarbeque]

Thank you Brian. I need all the views I can get.

[@fatsackafat1476]

Fan freakin tastic!