Cookin Myron Mixon's Pork Shoulder

bo_gator · Jan 25, 2013

I am going to make Myron Mixon's pork shoulder from his Smokin book this weekend. I have the injection, Vinegar sauce, and rub made, and am planning on making the glaze after putting the pig to the heat.

What is the overall opinion of this combination for making BBQ, I think the sauce, injection, and rub all tasted pretty good by themselves,so lets hear about what you thought :boxing:

buccaneer · Jan 25, 2013

Any diabetes in your family history?:shocked:
:becky:

Robicus129 · Jan 25, 2013

Good luck! I have read his book also. Trying to learn as much as I can. I did his apple/bacon stuffed chicken breasts. Pretty easy and family loved it.

Sorry not trying to hijack your thread. Good luck and post up your results.

deerslayer8153 · Jan 25, 2013

I enjoyed his book but I did his rib recipe and it was WAY, WAY too salty! (and I like lots of salt)

Vision · Jan 25, 2013

deerslayer8153 said:
I enjoyed his book but I did his rib recipe and it was WAY, WAY too salty! (and I like lots of salt)

Me too. But that's becuase you have an early copy of the book with errors in it.

themidniteryder · Jan 25, 2013

I agree on the salt issue. My copy of the book (V3.1 R2) shows 2 cups of salt in the hog injection which I think is a little much in 5 quarts of liquid. The book has some good recipes, but I use them as building blocks to create my own style at times.

thirdeye · Jan 25, 2013

Does he know you have his shoulder, book, injection, rub and sauce?? I bet he is looking all over for 'em.....

Boshizzle · Jan 25, 2013

You have to use some common sense and your own taste when using MM's book. I like his rub recipe. His comp brisket and pork butt recipe differs slightly from the recipe in his book. But, either way, use your own sense of taste with them. I have a later version of his book and many of the salt issues have been addressed in it. But, I still use my own taste when following his recipes.

Good luck!

bo_gator · Jan 25, 2013

buccaneer said:
Any diabetes in your family history?:shocked:
:becky:

are ya trying to say its sweet :?:

Fortunately no diabetes in the family history :icon_blush:

DevineSwine · Jan 25, 2013

Ive tried his brisket a couple times but i keep missing it a little i think gonna keep trying though.

Boshizzle · Jan 25, 2013

For MM's brisket, think Arby's roast beef.

I didn't post that, BTW.

SchatzSea · Jan 26, 2013

Where did you see the version #? Anyone have a "revised" edition with the "right" salt content. I've got the book that shows 2 cups salt in the hog injection. Never tried it, but probably will sometime for butts.

Sent from my Incredible (2) Droid

cpw · Jan 26, 2013

My version of the book shows 2 cups salt in it as well. I've made it several times and never noticed the pork ending up too salty.

bo_b_q · Jan 26, 2013

I made his recipe a few times...I adjusted after the first time...too much onion powder and pepper in the rub for me. I made the glaze once...it wasn't bad just didn't seem to need it flavor wise...for a comp I could see where it would make sense though.

Mammoth Mountain · Jan 26, 2013

He said at his class the 2 cups was a typo error. Try 2 Tablespoons

cpw · Jan 26, 2013

Boshizzle said:
You have to use some common sense and your own taste when using MM's book. I like his rub recipe. His comp brisket and pork butt recipe differs slightly from the recipe in his book. But, either way, use your own sense of taste with them. I have a later version of his book and many of the salt issues have been addressed in it. But, I still use my own taste when following his recipes.

Good luck!

How much salt does the hog injection call for in the book you have?

BayoustateBBQ · Jan 26, 2013

I have his book and have tried a few of his recipes. The vinegar sauce was a bit much for me. I use his recipes and add my spin to them for the most part.

BayoustateBBQ · Jan 26, 2013

My book of his copy write 2011 calls for 2 cups. Is this an old book? Just got it from him a month ago

BBQdisciple · Jan 26, 2013

I have never found a need for injecting a pork butt. any other opinions on it?? so much fat in pork butt it seems to do its own internal basting. Myron is from Georgia, right? Is it a regional thing?

DubfromGA · Jan 26, 2013

Robicus129 said:
Good luck! I have read his book also. Trying to learn as much as I can. I did his apple/bacon stuffed chicken breasts. Pretty easy and family loved it.

Sorry not trying to hijack your thread. Good luck and post up your results.

That looks great !

I ordered a copy of his book and am patiently awaiting its arrival. Also trying some of his Jack's Old South sauces.

I'll make that apple-bacon chicken for sure!

BBQdisciple said:
I have never found a need for injecting a pork butt. any other opinions on it?? so much fat in pork butt it seems to do its own internal basting. Myron is from Georgia, right? Is it a regional thing?

Neither I, nor most of the guys I grill with inject butts. A good rub that barks well....pull it and then hit it lightly with vinegar hot sauce before serving.

Cookin Myron Mixon's Pork Shoulder

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