Go to the Recipe: Smoky Rub Pork Shoulder With Gregory Gourdet
Awesome series, and another great chef with a wonderful recipe.
I think you forgot the garlic in the written recipe. Thanks- making it as we speak!
Interesting…recipe calls for internal temp of 175°. That is typically very well done…long past medium (145/150’ish).
I liked this recipe and I cooked a 5 lb shoulder for three hours…internal temp 150° … it was over cooked for my taste. A bit dried out. Next time I will cook a bit less.
