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Smoked Pork Shoulder

Slow-roasting pork shoulder before smoking it cuts the cooking time a bit. You'll save time and still get all the great smoky flavor.

  • prep: 10 mins
    total time: 7 hours 55 mins
  • servings: 10

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Ingredients

  • 5 pounds pork shoulder
  • Coarse salt and freshly ground pepper

Cook's Note

Smoked pork can be refrigerated for up to 3 days.

Directions

  1. Step 1

    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.)

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.)

  5. Step 5

    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.

Source
Martha Stewart Living, August 2010

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