Wood Chick's smoked pork shoulder
This mouth-watering recipe is ready in just 16 hours and 15 minutes and the ingredients detailed below can serve up to 12 people.
Ingredients
Method
1) Twelve hours prior to cooking, trim fat cap to 1/2 cm thickness from pork shoulder. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
2) Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
3) Prepare smoker to temperature of 90 to 100 degrees C and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
4) Place pork shoulder in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
5) Pork will be done when the internal temperature reaches 85 to 90 degrees C.
6) Pull or chop meat as desired and top with your favorite sauce!
2) Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
3) Prepare smoker to temperature of 90 to 100 degrees C and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
4) Place pork shoulder in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
5) Pork will be done when the internal temperature reaches 85 to 90 degrees C.
6) Pull or chop meat as desired and top with your favorite sauce!
Rate this recipe
Overall Rating:
4.80
(15)
