I have smoked just about every type of meat and seafood (smoked trout or salmon makes an awesome dip: upcoming post) over the years using many different methods and cooking styles. Today I usually just use my Weber gas grill with a cast iron smoker box. I prefer apple or alder chips with some hickory chunks thrown in for good measure. This is one of my recipes for pork shoulder. I hope you enjoy.
Serve with my roasted veggie hash recipe posted on the blog. The veggie hash is one of my kids favorites and a great way to get them to eat more vegetables.
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon Mexican chili powder
- 1 teaspoon McCormick Montreal chicken seasoning
- 1 teaspoon ground black pepper
- 2 teaspoon kosher salt
- 2 tablespoons brown sugar
- 8-10 lb pork shoulder
- Medium size disposable baking pan
- 2 cups wood chips, soaked for 1 hour
- Combine first 10 ingredients in food processor. Pulse 4-5 times to blend.
- Rinse and pat dry pork shoulder.
- Rub spice mixture liberally on pork shoulder. You will probably have a few tablespoons left over. You can store this in an airtight container for future pork dishes.
- Wrap pork shoulder tightly with plastic wrap. Place in fridge overnight.
- Next Day:
Soak wood chips and chunks.
Remove pork shoulder from fridge. Unwrap and allow pork to come to room temperature.
- Drain chips and place in smoker box. If you do not have a smoker box you can make a packet out of aluminum foil. Place smoker box on top of the burner you are going to use for the heat.
I use my rear burner and turn off the front and middle. This is where I place the meat. Indirect Cooking
- Heat grill to a temperature between 250 and 275 degrees Lightly spray disposable aluminum baking pan with cooking spray.
Poke holes in bottom and one side of tray.
Place meat in pan and place on grill, over indirect heat.
- Close lid. After a few minutes adjust burner so grill reaches a temperature between 250 and 275.
Smoke for 8 to 10 hours until internal temperature of pork shoulder reaches 1175-180°F.
Remove pork from grill and allow meat to rest, lightly covered with aluminum foil, for 20 -25 minutes.
- Slice or shred pork. Serve hot or cold.
First published by Quinn Caudill for DadWhats4Dinner.com ©2013
I will be bringing my Smoked Pork Shoulder recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.
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