Gas Smoker Cookbook: Ultimate Gas Smoker and Grill Cookbook for Smoking and Grilling by Publishing AMZ

Author:Publishing, AMZ [Publishing, AMZ]
Language: eng
Format: epub, azw3
Published: 2020-07-12T16:00:00+00:00

Smoked Pork Shoulder

Serving Size: 1

Servings per Recipe: 10

Calories: 859 calories per serving

Preparation Time: 24 hours

Cooking Time: 10 hours

Ingredients:

Pork shoulder (bone-in) – 1 (10 pounds)

For the dry rub

Kosher salt – 2 tablespoons

Black pepper (freshly ground) – 2 tablespoons

Granulated sugar – 2 tablespoons

Garlic powder – 3 tablespoons

Onion powder – 2 tablespoons

Paprika – 3 tablespoons

Ground sage – 1 tablespoon

Dried oregano – 2 teaspoons

Dry mustard – 1 teaspoon

Cayenne pepper – 1 teaspoon

Directions:

Start by preparing the smoker and setting the temperature to 225 degrees Fahrenheit. (Use hickory wood pellets for great smoky flavor.)

Prepare the dry rub. For this, take a medium-sized mixing bowl and add the kosher salt, black pepper, sugar, garlic powder, onion powder, paprika, sage, oregano, mustard, and cayenne pepper. Mix well to combine.

Place the pork shoulder on a plate and generous coat it with the dry rub. Use a cling film to wrap the meat and place it in the fridge for about 24 hours.

Once the pork shoulder is done resting for 1 day, take it out of the fridge and remove the cling film. Let it sit for 1 hour.

While the pork shoulder is sitting, heat the smoker to 225 degrees Fahrenheit.

Place the pork shoulder in the smoker and let it smoke for about 10 hours with the lid closed.

Once the pork shoulder is done smoking, remove it from the smoker and place it over a wooden chopping board.

Slice evenly and serve hot!

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