Clear 99 – Today's Best Country Today's Best Country
It’s National Pork Month, so to celebrate, the Missouri Pork Association was kind enough to let us smoke some delicious meats!
First and foremost, a giant THANK YOU to our friends at the Missouri Pork Association. To help us celebrate National Pork Month, they’re gifting us with what else? Pork!
The entire Clear staff is taking turns making various dishes all month, and I kicked things off with a delicious pork shoulder. Two, in fact. The rub I used was Sticky Pig, and it’s amazing. After trimming the shoulders, I hit them with the rub and brown sugar, then rested them overnight.
I woke up around 5am, and man, did these babies smell good. I lit my charcoal fire (yes, I’m old school), and once my temperature hit 225 degrees, I put them on!
The photo above is about four hours in. As you can see, I’ve got a drip pan with apple juice underneath. Every hour, I hit the meat with a 50/50 blend of apple cider vinegar and apple juice.
This was 9 hours in:
At this point, I had some great bark on the outside of both pork shoulders! And you can see that the ‘mop sauce’ (apple juice/apple cider vinegar blend) is keeping it from becoming too dry.
After 12 and a half hours at 225, I pulled the meat with an internal temperature of 199. Some pit masters will tell you 195 is good. Others will say 205. So, I pulled right in between.
Now, just so you know:
The USDA recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F, followed by a three-minute rest.
Ground pork should always be cooked to 160° F. Doneness for some pork cuts, such as small cuts that are difficult to test with a thermometer or large cuts that cook slowly at low temperatures, is designated as “tender.” Pre-cooked ham can be reheated to 140° F or even enjoyed cold, while fresh ham should be cooked to 145° F.
Adhering to these pork cooking temperature guidelines will result in an optimum eating experience of enhanced flavor and safety. The National Pork Board follows the guidance of the U.S. Department of Agriculture (USDA).
Okay, so…before I let my pork rest, here’s what it looked like on the foil:
I was SUPER happy with the color of the bark (and the amount!) and the flavor was simply outstanding.
Check out the final product and the Clear Crew devouring this meat on the Clear 99 Facebook page!
Thanks again to the Missouri Pork Association for helping us celebrate National Pork Month!
