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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Smoked Pork Shoulder Recipe

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This recipe for Smoked Pork Shoulder is from A Special "Brand" of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pork shoulder or butt
Lawry's seasoned salt
medium ground pepper
Head Country rub
paprika
Directions:
Directions:
Remove meat from the package and rinse in cold water. Pat dry and let it stand for 30 min. Apply Lawry’s seasoned salt, black pepper and cover liberally in sweet paprika. Then cover liberally in Head Country rub. Gently work the rubs into the meat with your hands. Let it stand at least two hours or overnight before cooking. Smoke 2 hours at 225º to 250º; then wrap in heavy aluminum foil.* For an extra layer of flavor, pour a cup of apple juice over the shoulder and wrap it up before returning to the fire. Cook at 250º for an additional 4 hours after wrapping.

*After the initial smoking time and the meat is wrapped, it can be removed to the house and finished in the oven if you desire.
Personal Notes:
Personal Notes:
Pork is the easiest meat to barbeque. Purchase a whole shoulder or butt at the market. These usually come two to a box or case and generally do not need to be trimmed. Pulled pork is great for large gatherings.

 

 

 

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