Chris Lilly’s Six-time World Championship Pork Shoulder (with rub and injection)

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Chris Lilly’s Six-time World Championship Pork Shoulder

Recipe By : Chris Lilly of Big Bob Gibson’s

Ingredients For the pork shoulder rub

  • 1/4 cup dark brown sugar
  • 1/2 cup white sugar
  • 1/2 cup paprika
  • 1/3 cup garlic salt
  • 1/3 cup kosher salt
  • 1 tablespoon chili powder
  • 1 teaspoon oregano leaves
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper

Pork injection Ingredients

  • 3/4 cup apple juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup salt
  • 2 tablespoons Worcestershire

Remaining Ingredients

  • 1 whole pork shoulder (approximately 16 pounds)
  • 1 bottle Big Bob Gibson Championship Red Sauce (or substitute your favorite BBQ sauce)

Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.

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