Smoked Sliced Pork Shoulder Food

SMOKED PORK SHOULDER

Steps:

• Sprinkle pork with salt. Cover and chill for 30 minutes.
• Prepare charcoal fire with half of charcoal in grill. Let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides off grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.
• Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.
• Prepare an additional charcoal fire with 12 briquettes in an auxiliary grill or fire bucket. let burn for 30 minutes or until covered with gray ash. Carefully add 6 briquettes to each pile in smoker. Place 2 more hickory chunks on each pile. repeat procedure every 30 minutes. You will continue to cook the pork, covered for 5 hours and 30 minutes, or until meat thermometer inserted into the thickest portion registers at least 165 degrees F. Turn the pork once during the last 2 hours.
• Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.
• Stir together all ingredients in a medium saucepan. Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve.
• Yield: 2 cups
• Stir all ingredients together, blending well.
• Yield: 4 cups

SLOW ROASTED SMOKED PORK SHOULDER

Steps:

• Turn oven on to 300.
• Place pork in lasagne pan fat side up. (can be placed on a rack,optional).
• Score fat lightly in a diamond pattern, not piercing through to the meat.
• Rub salt, pepper and garlic on the fat.
• Cover lightly with tin foil and roast for 3 hours, this gets the fat melting.
• Remove tin foil and reduce oven to 225.
• Continue roasting for 4 hours.
• Remove from oven and drain drippings if desired.
• Turn oven up to 450-500.
• Place pork back in oven until fat is crispy and browned, about 5-10mins.
• Remove from oven, lightly tent with tin foil and wait till cool enought to handle.
• Remove meat and tear apart with 2 forks.
• Toss with favorite BBQ sauce and serve on buns.
• *note* I've made this a 1000 times. Sometimes with aromatic herbs such as rosemary, thyme and sage. Sometimes with a wet rub. Sometimes with fruit such as apples,peaches, or pineapple. I've never had one not turn out. I posted this recipe today because that's what in my oven. (big game on!).
• Enjoy!