Smoked Pork Shoulder Recipe



Smoked Pork Shoulder Recipe

Ingredients :
1 (5- to 6-pound) pork shoulder or Boston butt pork roast
2 teaspoons salt
10 pound hardwood charcoal, divided
Hickory wood chunks

How to Make It :
Step 1
Sprinkle pork with salt; cover and chill 30 minutes.
Step 2
Prepare charcoal fire with half of charcoal in grill; let burn 15 to 20 minutes or until coveredwith gray ash.
Step 3
Push coals evenly into piles on both sides of grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.
Step 4
Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.
Step 5
Prepare an additional charcoal fire with 12 briquets in an auxiliary grill or fire bucket; let burn 30 minutes or until covered with gray ash. Carefully add 6 briquets to each pile in smoker; place 2 more hickory chunks on each pile. Repeat procedure every 30 minutes.
Step 6
Cook, covered, 5 hours and 30 minutes or until meat thermometer inserted into thickest portion registers at least 165°, turning once the last 2 hours. (Cooking the pork to 165° makes the meat easier to remove from bone.)
Step 7
Remove pork; cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.


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