Applewood Smoked Pork Shoulder and Pig Candy

9.5# Pork Shoulder

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Rub
1 cup brown sugar
1 cup paprika
1/2 cup seasoned salt
1/4 cup cajun spice
2 tbs garlic powder, onion powder
1 tbs cumin, cayenne

Wash shoulder and pat dry.
Massage some rub into all the crevices and then slather in mustard.
Generously apply more rub and wrap tightly in plastic wrap.
Refrigerate for 2-12 hrs.
Bring to room temp before putting on a 200-250' smoker.
Close the lid and don't lift it up for at least 10 hrs.
10hrs later check internal temp and finish.
Cooking time approx 1-1.25 hours per pound depending on temp.

Getting there, six hours into the cook.

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I do this with a venison shoulder at least a few times a year. Also, when shredded the smoked roast makes an incredible omelette.

Thick Cut Bacon
Brush with real Maple syrup.
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Generously coat with brown sugar
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Bake at 375'-450', you want to caramelize the sugar, but not burn it.
Long enough to caramelize and firm the bacon, then remove flip and repeat coating. Cook until bacon is done, the fat turns white and the sugar well caramelized.
I trim the burnt ends off and munch on them.
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Some plain, some with black pepper & cayenne and some with chocolate and pecans.
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The Pig Candy Money Shot
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The Pig Candy was a HUGE hit with everybody at dinner tonight.
Due to popular demand I'm going to have to make more tomorrow, oh darn.

First time making this, things I learned.
1) Go heavy on the brown sugar, double what you see in the one pic on each side.
2) Keep an eye on it, it can burn quick, labor intensive on that part.
3) A wire rack in the pan is must for all the drippings, as is a wire cooling rack to let the glaze set.
4) A little black pepper and cayenne goes a long way.
5) Everybody liked it best without the spicy heat, even I did and I'm a certified Chilehead.

Total cooking time 12.5 hours.
I heavily basted with Apple juice once in the sixth hour.
Last hour and a half I wrapped it in aluminum foil and turned the heat down to 200'.
Let it rest for 45 minutes before unwrapping.

The bone fell out, so tender the meat was falling apart in the muscle groups, shredded by just pressing down the flat of a fork and the bark was wonderfully sweet-n-spicy with a nice chewiness.

BARK!

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The Other Money Shot

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Lunch
Buns toasted in Amish butter with some Habanero Mesquite seasoning.
Topped with some tasty bark meat and sauce.

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Chili,
Where do you find the Amish butter? Do you get it in 2 lb rolls?
It's available up north near my summer home but I've never seen it anywhere down here.
Really nummy stuff.

Yes, the big 2# rolls and we get it sent to us from family in IL & PA. We get fresh Amish Apple Butter too.

Dang, I was hoping you got it local some wheres.
We brought back 2 rolls but that won't get us through.

Butter freezes really well.
Next time double up and freeze it.

Quote:

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Originally Posted by ChileRelleno

The Pig Candy was a HUGE hit with everybody at dinner tonight.
Due to popular demand I'm going to have to make more tomorrow, oh darn.

First time making this, things I learned.
1) Go heavy on the brown sugar, double what you see in the one pic on each side.
2) Keep an eye on it, it can burn quick, labor intensive on that part.
3) A wire rack in the pan is must for all the drippings, as is a wire cooling rack to let the glaze set.
4) A little black pepper and cayenne goes a long way.
5) Everybody liked it best without the spicy heat, even I did and I'm a certified Chilehead.

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I wonder if you using Turbinado (which is a light brown cane sugar) in place of regular brown sugar would slow down the burning since Turbinado is more resistant to burning?

No I wasn't using Turbinado.
It was only the very ends of the slices burning for whatever reasons.

Another tip
6) kitchen shears work best for trimming ends and cutting in strips in half.

The Other Money Shot. Not familiar with KAHR arms. Googled it.....Nice looking firearms!

I will, no doubt, make this bacon.

Quote:

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Originally Posted by crazynewts

The Other Money Shot. Not familiar with KAHR arms. Googled it.....Nice looking firearms!

I will, no doubt, make this bacon.

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Thanks, it is a Kahr PM9 with Crimson Trace, my newest and favorite EDC.
It fits into almost any pocket, pants, vest/jacket and even shirt breast pockets.

Yes indeed, try this recipe, it is fan'freaking'tastic.
Make it with out the black pepper/cayenne and use milk chocolate instead of dark.
The dark overpowered the bacon a bit. Any type of nuts will work... Yummy!