Guru
Cold Brew BBQ
The Grillax crew loves to play around with flavors, and when it comes to pork we almost always find a way to infuse coffee. This recipe uses steeped cold brew coffee to inject our pork shoulders before a slow and low smoke.
Equipment
- 2 Peach Butcher Paper in sheets
Ingredients
- 5-8 pounds Bone-in pound pork shoulder
- 1 cup Califia Farms Cold brew coffee (or make your own) See steps above in the article
- 1/2 cup Heath Riles Garlic & Jalapeño Rub Base rub
- 1/2 cup Key's Southern Seasoning Bark rub
Instructions
- Heat smoker to 215 degrees Fahrenheit. Have enough fuel for 10-12 hours of smoke time.
- Remove pork shoulder from wrapper and rinse with cold water. Pat dry with paper towels to remove all moisture.
- Use a large culinary injection syringe to inject 1 cup Califia Farms Cold brew coffee (or make your own) into pork shoulder. Penetrate at least 1.5 to 2 inches. Be sure to inject in all sides.
- Add 1/2 cup Heath Riles Garlic & Jalapeño Rub base to the pork shoulder. Pat into the meat.
- Add 1/2 cup Key's Southern Seasoning bark rub to the pork shoulder. Pat into the meat.
- Place pork shoulder fat side down away from direct flame.
- Once internal temperature reads 160 degrees Fahrenheit, wrap in butcher paper.
- Return to smoker and continue cooking until the shoulder reaches and internal temperature of 195-200 degrees.
- Let cool down for an hour before pulling/shredding pork. The shoulder blade should pull out easily.
Lauren Cook
