Pork Shoulder Blade Roast to Pulled Pork Fireworks

by Backyard BBQ Blog

in Pork

Last Friday, while I was out at the store loading up for the weekend, I saw that Kroger had pork shoulder blade roasts on sale.  It was about nine dollars for a six pound roast!  That price was just too good to pass up, so I grabbed the best looking looking pork shoulder blade roast that I could find and whatever ingredients I needed to make more of Meathead’s Memphis Dust (I had some of the ingredients left over from the ribs the other day) and I was on my way.  I’ve never cooked one of these before but, with a little Googling, some Dos Equis and a pile of charcoal I can make it happen.  Making great barbecue isn’t difficult.  It just takes patience, beer and a little guidance.

Prepping the Pork Shoulder Blade Roast

Prepping this pile of pork can be done in under ten minutes.  Just trim the fat on the outside down to where its no more than 1/4″ to 1/8″ thick, give it a good coating of oil, apply enough rub so that the meat still shows through (see below), stick it in the fridge over night, and you’ll be ready to rock in the morning.


Pork Butt With Rub

I set up my smoker as sort of a makeshift reverse flow offset smoker when I cooked ribs the last time but, I just set it up normally this time.  I’m not sure if that set up made much of a difference and with my handy new Wireless BBQ Thermometer, I should be able to manage the temperature easily.


The following morning I hopped out of bed at 6:30 a.m. so I could get things going early enough to take it easy and have everything ready for dinner that night.  I loaded about five pounds of charcoal into the firebox this time and heated up the pit.

I like to put a pan underneath to catch drippings and add a little water to it for moisture.  The water probably doesn’t help too much with it being that far from the fire, but why not.  Catching the drippings keeps my barbecue pit from getting nasty anyway.

I had the meat set up with my thermometers and on the pit by 7:30 a.m.

Pork Butt Temperature

I decided to go with apple wood for the smoke this time because its milder and sweeter than hickory, and to just try something different.  A handful of chips every thirty minutes or so for the first few hours of cooking is all it takes.

It took me around ten hours to get the internal temperature up to 195°F with the BBQ pit temperature gauge ranging between 225° to 250º.  Amazingribs.com recommends you take it out between 195 and 203º on your internal temperature gauge.  195º was right on the money for me today.

Smoked Pork Shoulder Blade Roast

I’m not exaggerating when I say that this was absolutely the best piece of meat I’ve ever pulled out of a barbecue pit.  I don’t know if it gets any better than that.  We just carved it and ate it.  No barbecue sauce needed.

Carved Pork Shoulder Blade Roast

Look at that beautiful smoke ring!


Smoke Rings - Pork Shoulder Blade Roast

Pulled Pork Sandwiches

After my girlfriend and I recovered from a pork coma, I took the rest and pulled it for sandwiches the following night.  Actually, “chopped” may be a better way to describe it.  I think the next time I’m going to get me a set of Bear Paws to help with that.  Pulling pork is a big pain in the butt.  The most difficult part though is not eating all the crust while you’re working on it.

The next day, a little barbecue sauce, some sliced onions and pickles and some bread and we we’re back in heaven.

Pulled Pork - Pork Shoulder Blade Roast

All in all, I give this 8 out of 10 stars.  I would have given it 9 out of 10 had I been more prepared for pulling it.  Pork shoulder blade roast is definitely my go to choice now for impressing visitors.

Check out my BBQ Pulled Pork Recipe for a more in depth look and how-to for great pulled pork.

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