On Sunday, we hosted friends for our second experience using our smoker (see our first experience here).  This attempt was much more successful- and dare I say a success- as we are learning some important lessons around timing.

Ingredients:

• 16.5 pound pork shoulder
• 4 teaspoons coarse salt
• 4 teaspoons freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

Instructions:

1. Mix seasoning together in a bowl.
2. Using mix generously season the pork all over.
3. Preheat smoker to 205-250 degrees.
4. Place the pork shoulder, fat side up, on the smoker grate over the drip pan.
5. Smoke-cook the pork should until fall-off-the-bone tender with an internal temperature of 195 degrees F (for us this was 16 hours and we changed wood chips every several hours).
6. Transfer the cooked pork roast to a cutting board, tent with aluminum foil, and let rest for 15 minutes. Pull off and discard any skin. Pull the pork into pieces, discarding any bones or fat. You may wish to wear heavy-duty rubber gloves for pulling. Using your fingertips or a fork, pull each piece of pork into thin shreds. Or use a cleaver and cutting board to finely chop it.
7. Optional:  Serve on rolls with coleslaw and/or with barbecue sauce and sides.

Yields about 10 pounds of shredded pork shoulder

Allergen information:

• This recipe is egg free.
• This recipe is dairy free.
• This recipe is gluten free.
• This recipe is nut free.

Nutrition information:

Photographs: