Summer Entertaining: House Barbecue

Spring Entertaining How To Make An Ice Ring For Party Punch By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Game Day Tailgating Modern Southern Socials & Party Ideas Southern Hostess Recipes TraditionsSummer Entertaining 

Southern Socials

House Barbecue

Smoked pork shoulder is the quintessential barbecue to serve when entertaining as it feeds a crowd beautifully & it’s relatively effortless to prepare. There are a few key fundamentals required in order to achieve the very best smoked pulled pork but once you know what they are & what to look for, you’ll be making delicious barbecue more frequently to use for a variety of weeknight meal solutions. 

The Basics

Pork shoulder utilizes an indirect cooking method. It’s sold under various names including pork shoulder roast, pork butt & Boston Butt. It’s a cut taken from the front leg of the hog that can range in weight from 12 to 18 pounds. Usually when you’re looking to purchase this cut, it’s already broken down into various sizes & sometimes portions are wrapped in butchers twine to keep it intact & to make it easier to place on the grill right away without any additional prep work required. Many times, you’ll find cuts weighing approximately 6 to 8 pounds– the butt portion which is boneless or the shank end which in a bone-in cut that takes a bit longer to cook. Sometimes it’s broken down further & sold in 3 /12-to 4 pound cuts which is my personal preference as they require less time & attention at the grill.

Whether you purchase the butt end or the shank end, look for steady marbling throughout as this will produce a pleasing texture. Look for meat that is bright red to pink in color with a firm white fat cap & place this side facing upwards on the grate. As it smokes, it will help tenderize the meat. You will loose approximately 40% of the original weight during smoking so expect to feed 6 to 8 people with a 3 1/2 to 4 lb pork shoulder.

When summer entertaining is in order, Sweet Chili-Lime Smoked Pork Shoulder can be served with a host of additional recipes including Buttermilk Fried Okra, The New Classic Macaroni & Cheese, Lemon-Thyme Succotash Salad & Charred Sweet Corn-Jalapeno Muffins. For a variety of sweet endings, The Blueberry-Lemon Summer Dessert Collection offers a profile of some of our most beloved summer favorites. Learn how to make your best pulled pork to date with my detailed instructions & plan to accompany it with a beautiful array of updated yet traditional icons.

House Barbecue. Smoked Pulled Pork Shoulder By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Pastry Chef Writer Food Stylist Birmingham Alabama Editorial Director Digital Culinary Photo Journalist Game Day Tailgating Southern Hostess Southern Entertaining Summer BBQ How To Make Authentic Classic Barbecue

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSweet Chili-Lime Smoked Pork Shoulder
makes 6 to 8 servings

1 cup hickory wood chips
1 lime
1 {3 1/2-4 lb} Boston Butt
Sweet & Spicy Chili Rub

Charcoal
Honey-Ginger Barbecue Sauce

Soak the hickory wood chips in water for 30 minutes. Drain. Place the chips in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside. Squeeze the lime over the Boston Butt. Pat the Sweet & Spicy Chili Rub liberally on all sides of the meat. Let stand 20 minutes.

Build a fire with the charcoal & push it over to one side of the grill. Add the packet of wood chips. Top with the grill grate. Place the pork over the empty side to utilize an indirect heat cooking method. Top with the lid & adjust the vents in order to maintain a temperature between 200 to 225 degrees. Smoke the pork 3 1/2 to 4 hours or until an internal temperature registers 190 to 200 degrees at which point it will shred easily with a fork. Meanwhile, prepare the Honey-Ginger Barbecue Sauce. Remove the pork from the grill or smoker. Let stand 10 minutes. Shred the pork with a fork. Serve with the Honey-Ginger Barbecue Sauce.

House Barbecue. Smoked Pulled Pork Shoulder By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Pastry Chef Writer Food Stylist Birmingham Alabama Editorial Director Digital Culinary Photo Journalist Game Day Tailgating Southern Hostess Southern Entertaining Summer BBQ How To Make Authentic Classic Barbecuerebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSweet & Spicy Chili Rub
makes 1 1/4 cups

1/2 cup dark brown sugar
2 Tbsp kosher salt
2 Tbsp chili powder
1 Tbsp cumin
1 tsp ground red pepper
1/2 tsp freshly ground black pepper
4 small garlic cloves, pressed

Stir together all of the ingredients. Use as directed.

House Barbecue. Smoked Pulled Pork Shoulder By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Pastry Chef Writer Food Stylist Birmingham Alabama Editorial Director Digital Culinary Photo Journalist Game Day Tailgating Southern Hostess Southern Entertaining Summer BBQ How To Make Authentic Classic Barbecue. Honey-Ginger Barbecue Saucerebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickHoney-Ginger Barbecue Sauce 
makes 3 cups

1 tsp olive oil
1/4 cup minced sweet onion
1 {7.5-oz} can ginger ale
1 {29-oz} can tomato sauce
1/3 cup honey
1/4 cup apple cider vinegar
1 1/2 tsp freshly grated ginger
1/2 tsp crushed red pepper flakes
1/4 tsp freshly ground black pepper
1/4 tsp kosher salt

Sauté the onion in the oil in a 2-quart saucepan over Medium heat 5 minutes or until softened. Deglaze the pan with the ginger ale, bring to a boil & reduce by 2/3, about 4 minutes. Stir in the tomato sauce, the honey, the vinegar, the ginger, the red pepper flakes, the black pepper & the salt. Bring to a boil, reduce the heat to a Medium-Low & simmer 15 minutes. Serve with smoked pulled pork shoulder & ribs.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Smoked Pork Shoulder

Smoky pulled pork, ribs, chicken & everything in between essentially utilizes an indirect heat process that involves wood. Whether it’s used to build & maintain the fire or simply added with charcoal to enhance the flavor of the foods you’ll be preparing, the type of wood used acts to provide that iconic flavor we love. Follow these tips & get ready to make your best barbecue to date.

BBQ. Cooking & Baking Eqipment Essentials. Half Sheet Pan. Rebecca Gordon Editor-In-Chief Buttermilk Lipstickrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Sweet Chili-Lime Smoked Pork Shoulder takes a straightforward approach. A little citrus & a custom blended seasoning has the pork shoulder ready for the cooking grate. The most important factors in producing exceptional barbecue are time & temperature. Build a fire using a combination of charcoal & wood then maintain the temperature between 200 & 225 degrees. For a 3 1/2 to 4-pound cut of meat, expect it to reach a target temperature of 190 degrees after approximately 3 /12 to 4 hours. Have a digital thermometer available to test several parts around the cut to insure it’s reached that temperature otherwise, the pork will not shred. 

House Barbecue. Smoked Pulled Pork Shoulder By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Pastry Chef Writer Food Stylist Birmingham Alabama Editorial Director Digital Culinary Photo Journalist Game Day Tailgating Southern Hostess Southern Entertaining Summer BBQ How To Make Authentic Classic BarbecueNo. 1

Steady marbling throughout the Boston Butt will provide a desirable texture & taste in the smoked pork. 

Soak the hickory wood chips in water for 30 minutes. Drain. Place the chips in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside. Squeeze the lime over the Boston Butt. 

House Barbecue. Smoked Pulled Pork Shoulder By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Pastry Chef Writer Food Stylist Birmingham Alabama Editorial Director Digital Culinary Photo Journalist Game Day Tailgating Southern Hostess Southern Entertaining Summer BBQ How To Make Authentic Classic BarbecueNo. 2

A balanced blend of flavors will provide exceptional taste notes to the Boston Butt. Look to Game Day Provisions 101: Well Seasoned for additional pointers on how to make a variety of custom creations. 

Pat the Sweet & Spicy Chili Rub liberally on all sides of the meat. Let stand 20 minutes.

House Barbecue. Smoked Pulled Pork Shoulder By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Pastry Chef Writer Food Stylist Birmingham Alabama Editorial Director Digital Culinary Photo Journalist Game Day Tailgating Southern Hostess Southern Entertaining Summer BBQ How To Make Authentic Classic BarbecueNo. 3

Knowing how to build a fire coupled with the type of cooker you plan to use are crucial factors to consider the making good barbecue. Look to Game Day Entertaining: The Tailgaters Quick Reference BBQ Guide for additional tips & pointers. 

 Build a fire with the charcoal & push it over to one side of the grill. Add the packet of wood chips. Top with the grill grate. Place the pork over the empty side to utilize an indirect heat cooking method. Top with the lid & adjust the vents in order to maintain a temperature between 200 to 225 degrees. Smoke the pork 3 1/2 to 4 hours or until an internal temperature registers 190 to 200 degrees at which point it will shred easily with a fork. Meanwhile, prepare the Honey-Ginger Barbecue Sauce. Remove the pork from the grill or smoker. Let stand 10 minutes. Shred the pork with a fork. Serve with the Honey-Ginger Barbecue Sauce.

The Tune
“Smokestack Lightning” Howlin Wolf

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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