• 28 Ratings

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


Credit: Petrina Tinslay

Recipe Summary

10 mins
7 hrs 55 mins


Ingredient Checklist
Sauces for Serving


Instructions Checklist
  • 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.

Cook's Notes

Smoked pork can be refrigerated for up to 3 days.



28 Ratings
  • 5 star values: 8
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0