30 Days of Grilling Day #16:Smoked Pork Shoulder

Salt, pepper, coriander, cumin, thyme, cinnamon, chili powder, brown sugar, garlic powder………………………how can this go wrong???? 

As you know from reading the previous posts this month, we are the proud parents of a smoker.  1200 square inches of cooking space for beautifully smoked meats.  Yum.

Pork should is a great cut of meat for smoking. The Pork:Be Inspired website gives this defination of pork shoulder as-Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.

The Boston blade roast is a well-marbled cut. This versatile cut can be pot-roasted whole, cut up for stews or cooked over moist smoke in a smoker to transform it into classic pulled pork barbecue. Whether it is roasted, braised or barbecued, Boston blade roast becomes meltingly tender and deliciously flavorful. This inexpensive cut may need to be pre-ordered. You also may wish to have the meat trimmed and netted so that it remains intact as it cooks to fork-tenderness. The Boston blade roast is available bone-in, averaging six to nine pounds) or boneless (averaging four to seven pounds). Pork shoulder also is often ground for use in making ground pork.

We use about an 8 pound pork shoulder with a rub for ours.  The rub includes all the fun spices you read about above.  Blend together in your favorite amounts to taste(more chili powder for spicier blend, more cumin for Latin taste) and rub into your meat the night before.  Cover and store in refrigerator over night.  Prep your smoker the next morning, and get cooking.  You want the meat to reach 160 degrees F.  

One tip I have found(since I am the one who gets the meat after it comes off the smoker), let it sit about 10 minutes before you start to do anything with it.  It may seem a little tough if you try to shred it right away.  After that little rest period, it should shred well with two forks!

Top with your favorite barbeque sauce or use in Pork and Black Bean Chili, or other Pork dishes(like enchiladas…..Yumm!)


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