Since you're going to be cooking the pork shoulder for a very long time, you're going to need to keep it moist on the outside while it cooks and develops a great crust on it. You're going to need the following ingredients:
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Mop Ingredients |
1 cup Water
1/2 cup Apple Cider Vinegar
2 tsp. Dry Rub (or more)
2 Tbsp. Chili sauce (Heinz)
1 Tbsp Honey
1 tsp. Liquid Smoke (Colgin))My brother uses a BBQ sauce instead of the chili sauce. It's really up to you. You can find many dry rub recipes on the Internet, or buy them in the local grocery store.
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Add honey to vinegar and water | | | | |
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Combine the mop sauce ingredients together in a small non-reactive
pan (stainless steel). Heat until the sauce is hot and the honey and brown sugar is dissolved.
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Add chili sauce to the pan |
Feel free to experiment here. A little of this, a lot of that...
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Add BBQ rub |
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We're cooking indoors so add some liquid smoke |
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Whisk the ingredients together |
When you're ready to use the mop sauce get out your mop. You're going to mop every 20 minutes, or every 2 beers if you don't have a watch.
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Get the mop good and wet |
For my next trick I'm going to slow cook a pork shoulder indoors and hopefully make it taste just like it was cooked low and slow outdoors. I just can't wait!
I still need a small gas grill. Any suggestions?
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