Pork Shoulder!

Author: Killis Haraway

Ingredients:

The best pork shoulder you can get your hands on!
Spices: this will be your rub. Please visit my rub page for ideas.

Method:

I recommend using a smoker or a grill with indirect heat. Indirect heat generally means that the coals or heat source is not directly in contact with the meat. I usually use this method when cooking. Typically, I will dump all of the coals on one side of the grill and cook on the opposite side.

I recommend using a pit smoker or a smoker that has a water pan. I normally put a combination of beer, apple juice, and apple vinegar with water depending on what I am cooking.

The last pork shoulder I cooked smoked for about 6 hours at 250F before wrapping it in foil for 2 more hours. I then pulled it off the smoker and let it cook in the oven at 325F for about 1.5 hours. This ensures that you will have that true pulled pork consistency. Note that if your fire isn't hot enough or is too hot that your pork shoulder may not have the right consistency!

Just look up specific temperatures and times for your specific weight. I based this on an 8 lb pork shoulder. Cooking times will vary with weight.