In this article you will find a full description of barbeque pork shoulder from marinade before serving.

To this end it is best to buy a blade with the bone, as it is believed that then the meat will be tastier. Also, remember that the meat must have the fat layer that BBQ turned out juicy and flavorful.
Before seasoning the meat with spices, coat it with mustard. Then RUB into the meat from ½ to ¾ of a Cup of condiments for BBQ. It should be noted that the mustard does not add any smell to the dish, but creates a savory crust, which can not fail to please.

The smokehouse, as usual, you need to heat up to 110C and maintain the temperature at approximately the same level. Lay the pork shoulder on the grill. In that case, if you use a home grill and cook, respectively, in the walls of your home, then you need to buy island kitchen range hood (http://elica-store.ru/elica_ostrovnie_vityazhki), because during cooking will be a lot of smoke.

The cooking time depends on weight of meat and is calculated as 1.5 hours in 500 g of pork, so that the blade weight of 3.5 kg will be smoked for 12 hours! We can assume the pork is ready when its internal temperature reaches 60C. If you are an experienced cook and know how to smoke a pork shoulder and not to overcook it, then you can stop at around 60C and cook the meat longer. However, when the temperature of the pork reaches 90, it can no longer be left in the smokehouse.

We would advise to leave cooked meat for about half an hour indoors and not to cut it immediately after you take it out from the smokehouse.

Using two forks divide the meat into pieces, add the sauce and serve them that way.

Everyone loves barbecue pork shoulder, so those who wanted to know the recipe will not rebound!