Pantherfanz BBQ Pork Shoulder

Total Time:
30 hr 45 min
45 min
24 hr
6 hr

6 to 8 servings

  • 1 (12 to 14-pound) Boston butt pork shoulder
  • Old South State Paint, recipe follows
  • Pantherfanz Red-Zone Dry Rub, recipe follows
  • Flat beer, as needed
  • Carolina Border BBQ Sauce, recipe follows
  • Thoroughly wash the pork shoulder in cold water and pat dry. Cover the entire shoulder with a thin layer of the Old South State Paint using a basting brush. Coat the pork shoulder with the Pantherfanz Red-Zone Dry Rub. Refrigerate for 24 hours.

  • Prepare smoker; heat to 300 degrees F. Place the pork shoulder in the smoker. Place a cast iron skillet underneath the pork filled 3/4 of the way with flat beer. Add more beer as it evaporates. Cook for about 2 hours.

  • When the internal temperature of the pork reaches 150 degrees F, reduce the temperature of the smoker to 225 degrees F and cook for an additional 3 hours. When the internal temperature of the pork reaches 175 degrees F, reduce the temperature of the smoker to 210 degrees F, and continue to cook the pork until it reaches an internal temperature of 190 degrees F. Serve with Carolina Border BBQ Sauce. Total cooking time averages 30 minutes a pound.

Old South State Paint:
  • Mix all together and refrigerate in an airtight container.

  • Yield: about 3 1/2 cups

Pantherfanz Red-Zone Dry Rub:
  • 3/4 cup Spanish paprika

  • 1/4 cup coarsely ground black pepper

  • 1/4 cup salt

  • 1/4 cup sugar

  • 1/4 cup cocoa powder

  • 2 tablespoons chili powder

  • 2 tablespoons garlic powder

  • 2 tablespoons onion powder

  • 2 teaspoons cayenne pepper

  • Mix all ingredients together and store in an airtight container.

  • Yield: about 2 cups

Carolina Border BBQ Sauce:
  • Mix together all ingredients except the soy sauce and the butter. Place in a saucepot and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add soy sauce and butter and reduce for 10 minutes.

  • Yield: about 3 cups

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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