Smoked Pork Shoulder

by Colin Richards
(Destin, Florida, USA)

COLIN’S SMOKED PORK SHOULDER

For perfect smoked pork shoulder put the meat in a 2 gallon plastic Zip-Loc bag and add the following:-

• 2 cups of Ole Ray's Pork-A-Licious Barbecue Sauce
  
• 1/3 cup of Morton TenderQuick
  
• 1/2 cup of Lea & Perrins Worcestershire Sauce
  
• 1 tsp Your Favorite Habanero Sauce (to taste)
  
• 1 tsp crushed garlic

Method

Squeeze bag around meat to remove all air.--then seal bag with zip loc. Place in refrigerator for 8 hours or overnight-do not leave in brine solution over 10 hrs.

Let meat come to near room temperature before placing in smoker.

Ideal smoker temperature is 250-275 for first 3 hrs.
Then reduce temp. to 210-225 for 8-9 hrs.
When the meat thermometer reaches 180, the meat is cooked BUT NOT TENDER

Continue on low heat until the bone is loose and meat is very tender. It usually takes 10-14 hours, according to weight.

Sometimes you just need good old comfort food. Pulled pork takes a long time to cook, but it's well worth the wait. Juicy, tender pork melts in your mouth.

Nothing says Grill cooking like slow-cooked pork and Great Barbecue Sauce from Ole Ray's.

Recipe courtesy of GrillAventures.com