Smoked Pork Shoulder

Directions

1. Wash shoulder and pat dry
2. Apply favorite rub and wrap and put in refrigerator at least overnight (try one of these)
3. Remove shoulder from refrigerator 30-60 min prior to cooking
4. Smoke at 225F until internal temp reaches 160-165F, then double wrap in foil
5. Place into a 225F pre-heated oven until temp reaches 200-205F
6. Remove from oven, wrap in a towel, place in a cool oven or cooler and let rest/cool for 1.5-2 hours
7. Pull apart just prior to eating so it doesn’t dry out

Additional info:

• Timing: ~1.5 hrs./lb.
• Figure losing 30% weight during smoke
• For big parties, figure 1/4 lb. cooked weight per person because of many sides
• For regular parties, figure 1/3 lb. cooked weight per person because fewer sides

For Cook Ahead:

• After cooling, remove the foil and pour the juice/fat into a fat separator
• While shredding, wet the meat with the clean liquid
• Save the fat in a jar and store in the refrigerator with the covered shredded meat
• Before reheating, dab 1-2 Tbsp of the fat on the top of the meat, cover and reheat at 200F for 30-45 minutes.