How to Make a Pork Shoulder in a Smoker
If you are planning on feeding a large group of people, serving a smoked pork shoulder is a great money-saving option. It averages between seven and nine pounds, and can be used for classic North Carolina-style pulled pork. Slow-cooking the pork shoulder in a smoker will give you a moist, flavorful cut of meat. Smoking it is an easy cooking technique. Moreover, since it is a very slow process, it does not require your constant attention. Does this Spark an idea?
Instructions
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Prepare the smoker about 18 hours before you want to serve your pork shoulder. If you have a wood smoker, load the bottom tray with wood chips and light the chips according to your smoker's instruction manual. Chips can be purchased at hardware and home-improvement stores. If your smoker is gas or electric, turn the smoker on and allow it to heat up. Regardless of the heating method used, your smoker needs to reach 225 degrees.
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Season your pork shoulder to taste. You can use a premade pork-seasoning rub available at grocery stores and food speciality stores, or you can make your own rub. Popular ingredients of a rub are paprika, salt, brown sugar and cayenne pepper. An Internet search can provide you with many recipe choices.
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Load the pork shoulder into the smoker, skin side down, thermometer facing up. For a nine-pound roast, it will take 16-17 hours to reach an internal temperature of 180 degrees, ideal for falling-off-the-bone pulled pork. If you plan to slice the pork like a traditional roast, cook it until it reaches an internal temperature of 165 degrees.
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Brush barbecue sauce onto the meat during the last 30 minutes of smoking if you wish to apply a glaze to the pork shoulder.
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Remove the pork shoulder carefully from the smoker when the roast has reached an internal temperature of 180 degrees. It will be tender and falling off the bones. Cover the roast with foil and allow it to rest at room temperature for at least 30 minutes before serving.
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