Hi Everyone!  No ifs, ands or butts about it— pork shoulder is delicious and succulent, especially when we’re lucky enough to have the advice of Sara from The Meat Hook and Joe from favorite local BBQ joint  Fette Sau. Check out our newest edition of HiB and learn how to get that perfect barbecue flavor in your very own kitchen!  The recipe is posted below if you’d like to follow along during the segment - but it’s so easy you probably won’t even have to:

Pulled Pork: 

• 1 7-8 lb Pork Shoulder - bone in
• 3 heads roasted garlic
• Coffee and Brown Sugar Dry Rub (recipe follows) 

Preheat your oven to 220 degrees Fahrenheit. Squeeze the cloves out of the heads of roasted garlic and spread evenly over the pork shoulder.  Cover the shoulder completely with the dry rub.  Place in a roasting pan with a cover or wrap in foil for 5 hours.  Remove the cover/foil and roast for another five hours.  Remove from the oven, let cool slightly, and pull the pork.  Serve with your favorite bbq sauce!

Dry Rub:

• 1/4 C salt 
• 3 Tbsp espresso
• 3 Tbsp dark brown sugar
• 2 Tbsp freshly ground black pepper
• 1 1/2 Tbsp cumin
• 1 1/2 Tbsp granulated garlic
• 1 Tbsp paprika 

Mix to combine and use as a seasoning for your favorite pork or steak!