smoked pork shoulder

O.M.G.  This recipe is amazing, but fit for a man and a man’s patience at the smoker.  A long, tedious process of babysitting, ensuring a constant temperature by the continuous addition of charcoal and wood chips.  The kind of process that gets you smoky and sweaty and doesn’t let you get too far before you’re back again, tending to the fire. 

Jeff did an amazing job on this.  I bought a pork shoulder and wasn’t quite sure what I was going to do with it.  After being inspired from a friend’s blog, http://tandksundaysupper.blogspot.com/, I decided that smoking it would be the perfect thing to do.  Jeff trimmed and seasoned the hunk of meat so it was ready for cooking.  He didn’t put in on until about 2 pm and ended up smoking it for about 6 hours, refrigerated it, and cubed it the next morning, stuck it in the crock pot with some water and barbecue sauce and let it slow cook for another 4 hours.  The end result was amazing!  The key was the next day’s additional cooking in the crock pot.

Smoked pork shoulder

3 1/2 lb. pork shoulder
Be sure to season the pork shoulder immediately before you place it in the smoker. Do not apply too soon. Season with generous amounts of a rub combined with the following ingredients: paprika, lemon pepper, brown sugar, black pepper, white pepper, onion salt, garlic salt and chili powder. Smoke at a medium temp (our smoker has an ‘ideal’ range.) We used charcoal and applewood chips soaked in water. Smoke at 225 degrees for about 1 1/2 hours per pound. Remove, cool, cube or shred and place in crock pot for another few hours with barbecue sauce and a bit of water. Cook until tender. Enjoy!

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