Friday, August 30, 2013

How to smoke a pork shoulder

There is nothing like GOOD smoked pork. People pay good money at BBQ stands for yummy pulled pork sandwiches. But why pay for what you can make at home! It really isn't as hard as you might think, but it does take some time. First you need to get a 5 to 7 lb roast. Go ahead, run to the store, I'll wait....... Your back, good! Now let's get down to business, it is time to rub your meat!

The night before you want to make this, mix up the rub and apply it to the meat. Just pat it on all over. Now wrap up that beautifully rubbed meat and set it in the fridge to let this "dry" marinate rest overnight.

Ingredients for a rub:
1/2 Cup brown sugar
1/4 Cup salt
3 Tablespoons pepper
2 Tablespoons garlic powder
2 Tablespoons onion powder
1 Tablespoon chili powder
1 Teaspoon cumin powder

Now when your planning on what time to eat.... keep in mind it is about an hour and a half per pound (you will know it is fully cooked when the meat pulls apart with a fork.) So let say you have a five pound pork shoulder and you want to eat at 5pm, you are going to want to start cooking (not start your fire) around 9am. And while this process looks time consuming on paper, it isn't. You do not have to stand there the whole time it cooks!

Now let's talk about your fire. First your going to need to get your wood chunks (apple, cherry, mesquite) soaking in water about a half hour before you start your meat. Get your fire going just like you would when you make burger on the grill. Your going to be cooking on INDIRECT heat so put your coals (we prefer hard wood charcole) on one side of the grill and then place your meat on the other end. Place about a hand full of soaked wood (of course let the excess water run off before plopping it on the coals) on your coals to create a nice smoke.

You want your temp to be around 250 degrees while your smoking, which will take about three hours. As you notice your smoke dwindling or temp dropping, add another handful of soaked wood. After smoking the meat for around three hours, wrap it in foil, put it back on the grill and bring your temperature up to 300 degrees by adding more charcoal. You will not be using any more soaked wood.

Cook your meat for the remaining time, depending on it's size. When you are getting close to the time you think your meat should be done, peal back the foil and test it with a fork. The meat should "pull" apart easily. When the meat is done, take it off, in the foil and let it rest ten to fifteen minutes before cutting or pulling the pork, this allows the juices to redistribute instead of running out as soon as you cut it.
 


33 comments:

  1. Looks wonderful! What a great recipe~Lynn @ Turnips 2 Tangerines

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  2. Great description of the process! I feel like I can tackle this. I'm positive I've got a pork roast in the freezer, and maybe some wood chips in the garage given to us years ago.

    Thanks for sharing this at Fabulously Frugal Thursday.

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  3. Congratulations! Your smoked pork was my featured favorite on today's Required Ingredient Link Party today on Future Expat. It looks like a great recipe and I love how you broke down the steps to make it seem so easy! Thanks for linking up, and I hope you'll come back and share more great recipes for today's Onion recipe party.

    http://futureexpat.com/2013/12/required-ingredient-onion/

    I'd also appreciate if you would add the party link to your recipe or link party page. Thanks!

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  4. Full of flavor, and now I know how to make my own :) Thanks for sharing!

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  5. Pinned and hope to try very soon! Stopping by from The Yuck Stops Here Party. Carrie, A Mother's Shadow

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    Replies
    1. Thanks for the pin and I hope you enjoy your pork!

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  6. Thank you for sharing this fantastic recipe on #TheWeekendSocial on http://mccallumsshamrockpatch.wordpress.com/
    Loved your recipe and definitely look forward to seeing future recipes!!!
    XoXo
    Heidy

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  7. Ooo - that looks so good, and I love rubs and marinades that incorporate brown sugar.

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  8. Sound so tender and delicious. Thanks for sharing on Real Food Fridays Blog Hop!

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    Replies
    1. Our family loves it, hope yours will too!

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  9. Smoked meats are the best! Thank you for linking at The Yuck Stops Here. I hope to see you again next week!

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  10. Looks incredible! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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  11. YUM!!! That looks amazing! Thanks for linking up!!

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    Replies
    1. Hope you make one and enjoy how yummy it is!

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  12. This looks so incredible. Thanks for all of the information and instructions. I can't wait to try it. Thanks, also, for linking up with "Try a New Recipe Tuesday." Can't wait to see what you'll share this week. http://our4kiddos.blogspot.com/2014/06/try-new-recipe-tuesday-june-24.html

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    1. Thanks Lisa.... this week I shared something for the kids *wink*

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  13. I'm just stopping by to let you know that this awesome recipe was the MOST CLICKED this week on The Yuck Stops Here link party! I am so excited for you as this recipe certainly caught my eye! Please feel free to stop by anytime after 8pm ET tonight to pick up your "I've Been Featured" button! you can find us this week at http://mommasangelbaby (dot) com/the-yuck-stops-here-13/. Congratulations & HUGS!

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  14. Oh boy, this looks so good. think even I can accomplish this after reading through easy to follow instructions. I am pinning this for later. Thanks for sharing at Green Thumb Thursday!

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  15. Hi Mindie - This looks delicious. I'm going to share it with our older son, who wants to master smoking meat. Thanks so much for sharing with the Let's Get Real party.

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    1. Tell him to have fun with it.... change up ingredients and put his own spin on it. It's all trial and error but it is all edible!

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  16. Looks like a great smoked pork shoulder! Much better and customizable! Thanks for stopping by and sharing this on Five Friday Finds! I'm looking forward to what you share this week. :)

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  17. thanks for explaining the recipe of pork shoulder, it is easy, I should try it in home.

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  18. Looks fantastic. There's nothing better than a good pulled pork sandwich!

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