Tuesday 17 June 2014

Smoked Pork Shoulder

A great recipe for the smoker. Depending on what kind of smoker you use, you might have to add fresh wood chips halfway through the smoking process. A tip I got is to try and bring the internal temperature of the pork to 190 degrees so it will shred easily. I like making pulled pork sandwiches the next day if there are any leftovers.

1 (5 to 6 pounds) pork shoulder
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon chilli powder
2 teaspoons ground cumin
1 teaspoon ground pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary

Mix all the spices and herbs with the brown sugar and pat all over the roast.
Cover with plastic wrap and refrigerate overnight.
Remove the plastic wrap and place in the smoker and smoke between 225 - 250 degrees Fahrenheit for 7- 8 hours.

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Have you tried this recipe?? Tell us how it turned out :)