Smoked Pork Shoulder
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- Prep Time 10 minutes
- Total Time Up to 7 hours 55 minutes
- Yield Serves 10
Ingredients
- 5 pounds pork shoulder
- Coarse salt and freshly ground pepper
Sauces for Serving
Directions
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Preheat oven to 300 degrees. Season pork with salt and pepper. Transfer to a roasting pan; cover with parchment and then foil. Roast until pork is tender but not falling apart, 5 to 6 hours. (A paring knife inserted into the center should meet little resistance.)
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About 30 minutes before pork is finished roasting, heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone. Cover grill.
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Soak 4 cups applewood chips (barbecue-store.com) in water for 30 minutes. Drain 2 cups wood (leave 2 cups in water); add to coals.
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Once smoke develops, transfer pork to grill rack, and set over drip pan. Position open lid vent over pork. (This will direct the smoke and impart maximum flavor.)
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Smoke pork for 45 minutes. Drain remaining 2 cups wood; add to coals. Smoke pork for 30 minutes more. Shred pork using a fork, and serve with sauces.
Cook's Note
Smoked pork can be refrigerated for up to 3 days.
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