More Spice Seasoning 
Chicken Meatball Sub w/ Trinity Marinara
Turn dinner into a Creole-inspired favorite with this Chicken Meatball Sub by @ChefBradleyBayou. Juicy chicken meatballs,…
Get RecipeTender, juicy and full of sweet-heat flavors, this More Spice Pork Shoulder by Firehouse Grub is sure to be the biggest hit at the BBQ!
Ingredients
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1 Bone-in Pork Shoulder
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Yellow Mustard
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Tony’s More Spice Seasoning, to Taste
-
12 Ounces Dr. Pepper
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Apple Juice
- Clear
Directions
- Trim pork shoulder if needed. Score the fat cap. Turn 90 degrees and score again so that you have little squares on top.
- Drizzle a little bit of mustard over the pork shoulder and rub it in so that it is evenly coated.
- Season all sides liberally with Tony’s More Spice Seasoning.
- Cover and place in fridge overnight.
- Remove from fridge and preheat smoker to 225°-250°F.
- Once smoker is up to temp, place the pork shoulder on and smoke for 3 hours untouched.
- Take 6 ounces of Dr. Pepper and 6 ounces of apple juice and put them in a spray bottle to spritz meat.
- At the 3-hour mark, spritz the pork shoulder. Repeat ever 45-60 minutes until internal temperature reaches 165°F.
- Remove pork shoulder and place in metal tray. Pour remaining 6 ounces of Dr. Pepper over the pork shoulder. Cover with foil and return to smoker.
- Continue smoking until internal temperature reaches 203°F.
- Remove from smoker and shred. Enjoy!
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from our Cajun Country Cookbook
Tony Chachere’s Smoked Brisket
Bring bold Creole flavor to your barbecue with this tender, smoky brisket by @FirehouseGrub. Season it…
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