Pork Shoulder. Servings depend on how hungry you are and how much beer you and your friends have had in the preparation and BBQ process.

Serves:
Submitted by: Ray Baker
3.04.2004

Ingredients

Pork Shoulder (6 lbs)
Jamaican Jerk Seasoning
(any kind that you like, there are lots to choose from) to taste
Ginger to taste
Garlic to taste
1 bottle of Stubbs Pork Marinade
Stubb's BBQ Rub
Small amount of salt if desired.
Stubb's BBQ sauce

Instructions

Poke with a fork and Marinate the shoulder in Stubb's Pork marinade, Garlic and Ginger in a Ziploc bag for at least 24 hours...48 is better
Remove from marinade and pat dry. Rub with Jamaican Jerk Seasoning and Stubb's BBQ seasoning and reseal in ziploc bag for 24 to 48 hours. (suck the air from the bag) Remove from fridge, Start your coals or wood. BBQ and Smoke with Alder or Mesquite chips on briquettes for about 16 to 20 hours (no more than 4 small handfuls of chips through out the BBQ process) at 170 to 190 degrees, making sure it's done with a good meat thermometer. Serve sliced on a good, tough sourdough roll and some Stubb's BBQ sauce (wait to put the BBQ sauce on till it's done so you don't burn it in the smoker) and a pile of your favorite cole slaw and a good ice cold beer.

Notes

Pork Shoulder is cheap and very easy to BBQ.