Recipes
No-Work Smoked Pork Shoulder
Cooking a pork shoulder takes time, but it’s worth it. The spicy dry rub and wood smoke infuse the meat with terrific flavors.
Yield: 6
Cook Time: About 4 hours
Ingredients
- 2 teaspoons salt
- 1 tablespoon sugar
- 2 teaspoons black pepper
- 2 teaspoons cumin
- 2 teaspoons mild chili powder, like ancho or New Mexico
- 2 teaspoons paprika
- 1 pork shoulder, about 5 or 6 pounds
Directions
Start gas grill, using burners only on one side to achieve a heat of 250 to 300 degrees. Put a couple of handfuls of wood chips in a tinfoil pan, and set it over working burners. While grill heats, mix together dry ingredients, and rub them all over pork, including under skin as best you can and in any crevices.
Put pork on cool side of grill and cover. Check about 15 minutes later to make sure chips are smoking and heat is below 300 degrees. Check every hour or so in case heat escalates too much or chips need replenishing.
Pork is done when it reaches an internal temperature of about 190 degrees, about 4 hours later (less time if you used a smaller piece of pork, more if larger). Meat will be very tender. If you like, raise heat and grill meat to crisp it up a bit. Serve immediately, or refrigerate overnight, slice and grill (or pangrill) individual slices.
Put pork on cool side of grill and cover. Check about 15 minutes later to make sure chips are smoking and heat is below 300 degrees. Check every hour or so in case heat escalates too much or chips need replenishing.
Pork is done when it reaches an internal temperature of about 190 degrees, about 4 hours later (less time if you used a smaller piece of pork, more if larger). Meat will be very tender. If you like, raise heat and grill meat to crisp it up a bit. Serve immediately, or refrigerate overnight, slice and grill (or pangrill) individual slices.
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