Smoked Bone-in Pork Shoulder with a Twist
Andy Anderson !
When I smoke a pork shoulder, I like to infuse it with a really a good spice rub and let it soak in that flavor overnight. Then it’s into the smoker… low and slow.
My problem was that the fat cap was getting in the way of my spices.
Now, you need the fat cap (OH YEAH), so I just performed a bit of elective surgery.
So, you ready… Let’s get into the kitchen.
8 lbbone-in pork shoulder
·spice rub (whatever floats your boat)
·wood chips (i use apple wood)
1/2 capple cider vinegar
1/2 capple cider, or juice
How to Make Smoked Bone-in Pork Shoulder with a Twist
- Chef’s Note: When the temperature of the pork shoulder reaches 165f (73c) you might experience what is called the “stall.” This is when the evaporation of the moisture coming from the meat, starts to cool things down… you might even see the temperature drop a degree or two. Don’t worry, have another beer and the temperature will eventually get back on track.