SMOKED PORK SHOULDER

Please note... this could not be any easier! The journey to a delicious smoked pork shoulder that will result in meals for days is NOT long. Just remember the S's! Spice-Smoke-Sear-Slow Roast-Shred-Serve or Store

INGREDIENTS:

To make this recipe even easier, use 2 Tablespoons of any Smokehouse Jerky Dry Rub Mix in place of the Simple Shoulder Rub.

1 4-5 pound pork shoulder (bone in takes a bit longer but has more flavor) Optional roasting ingredients include onions, garlic, carrots, celery or for an "island flair" a banana. 

Smokehouse Wood Chips of choice*

SIMPLE SHOULDER RUB

1 tablespoon brown sugar

1 tablespoon salt

1 tablespoon pepper

1 tablespoon granulated garlic

1 tablespoon paprika

DIRECTIONS:

In a small bowl, mix all rub ingredients until thoroughly combined.

Season the pork shoulder by rubbing all the spices into the meat on all sides. Wrap tightly in plastic wrap and refrigerate overnight.

Remove pork shoulder from plastic wrap and let sit 30 minutes at room temperature before smoking.

Prepare Little or Big Chief Smoker by filling the pan with wood chips.* Always make sure clean foil lines the smoker pan to avoid off-flavors. Plug in smoker, but do not preheat. Place seasoned pork shoulder on a rack, fat-side down and place in smoker.

Smoke 2 hours, replacing chips at least once. 

Remove pork shoulder from smoker and place in a heavy, oven-safe or cast iron roasting pan, fat-side down. Put the pan on the stove-top and turn heat to medium. Slowly heat the pork shoulder to allow the fat to begin to render.

Once the bottom of the pan is coated with fat, turn to medium-high and sear pork shoulder on all sides. Remove from heat and add any additional seasonings, such as quartered onions, garlic, carrots, celery or a banana with a peel on. If using a banana, remove after 2 hours of cooking and discard the whole thing.

Cover and place in a pre-heated 325 degree oven, 3-4 hours or until pork shoulder is tender and meat can be shredded. For best results, turn pork shoulder a few times to redistribute fat and pan drippings.

Onions and peeled garlic will melt into the pan drippings. If using unpeeled, whole heads of garlic, remove from the pan once they are tender and use as a topping for garlic bread.

Once pork shoulder is tender, carefully shred the meat into bite sized chunks.

Serve immediately with side dishes or mix with your favorite BBQ sauce for pulled pork sandwiches.

Pork shoulder can be served like a street taco or tossed into your favorite pineapple fried rice. 

Store smoked pork shoulder in the refrigerator for up to one week or vacuum seal and freeze for up to three months.

Recipe by: Tiffany Haugen

*Smoke Flavor Guide

For a mild smoke flavor, use Smokehouse Apple Wood Chips or Smokehouse Alder Wood Chips.

For a medium smoke flavor, use Smokehouse Cherry Wood Chips or Smokehouse Blend Wood Chips.

For a stronger smoke flavor, use Smokehouse Hickory Wood Chips or Smokehouse Mesquite Wood Chips.