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.
Martha Stewart Living, August 2010
- Prep Time 10 minutes
- Total Time Up to 7 hours 55 minutes
- Serves 10
- 5 pounds pork shoulder
- Coarse salt and freshly ground pepper
Sauces for Serving
- <u>Hatch Special Sauce</u>
- Pili Pili Sauce
- <u>Pebre Sauce</u>
- 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.)
- 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.
- 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.
- 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.)
- 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.
Smoked pork can be refrigerated for up to 3 days.
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