Monday, August 24, 2009

Monday Menu: Smoked Pork Shoulder

Juicy, porky goodness in the dark.

I coated this in Dizzy Pig Dizzy Dust, and let it set in the refrigerator overnight, uncovered.

On to the smoker at 11:00 a.m.

This was finished at 4:30 a.m. the following day (195f) . I let it rest under foil and a towel for a couple of hours and then pulled it.

These were smoked for a party; there were enough leftovers to send home with guests and for plenty of sandwiches, quesadillas, and chef's salads.

Can you do this in the oven? Yes. Will it be the same? Not quite. If you do this inside, cover the pork in foil after about 10 hours to keep it from drying out.