Smoked Pork Shoulder
Ingredients
1 Bone-in pork shoulder w/fat cap
1/4c Kosher Salt
4-6 T Kitchen Window’s Grillmaster’s Dry Rub
Method
1. Bring pork shoulder to room temperature, approximately 30-45 minutes.
2. Crust pork shoulder with salt then with Dry Rub.
3. Hot smoke pork shoulder, ideally using a Green Egg, until internal temperature reaches 180-185 degrees, approximately 6-8 hours.
4. Remove from grill/smoker. Wrap snuggly in aluminum foil.
5. Let rest 1 hour or refrigerate overnight.
6. Pull pork in strands.
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