I am not saying that learning to smoke meats is not for everyone. It’s a process and you really have to invest the time. And everytime we fire up that charcoal grill or smoker, I learn something new. Thank goodness my husband enjoys tending to the fire. And even more thankful for friends that are professional grillers and smokers. They give be the best tips and information on how to smoke the meat succesfully. There are many times that we have had to finish cooking our smoked pork shoulder and brisket in the oven. It gets pitch dark outside and it’s kinda hard to see with no outdoor lighting. Lol! After 3-4 hours the meat will pretty much be smoked it now just a matter of cooking all the way through to the stage of either sliced or pulled pork. This time around, I had a 9 pound boneless pork shoulder and decided to slice it into 2 smaller roast. For me, easier to manage on the grill and in my freezer! If I can’t go to my favorite smoked barbeque place in Texas, than I can try to bring a little Texas barbeque into my own kitchen. Time well spent!!
4 1/2-5 pound pork butt/shoulder, boneless, excess fat trimmed
1/3 cup homemade or store bought dry rub seasoning
1/2 cup apple juice
Wood chunks of your choice for smoking (I used applewood)
Disposable roasting pan
Heavy duty foil paper
1. Rub the pork generously with dry rub seasoning until evenly coated. Cover tightly with plastic wrap and marinate in refrigerator for 24 hours.
2. Remove the pork from refrigerator 40 minutes to 1 hour before cooking. Unwrap, transfer to disposable pan, fat side up, and set aside.
3. Prepare your grill for indirect cooking.We have an off set smoker. You are looking for a temperature of between 225 to 250 degrees. If using wood chunks, nest a couple large pieces near the hot coals. Close lid for 5 minutes.
4. Place the pork in pan, fat side up, on cool side of the grill, close lid and cook for 6 hours. Rotate the pan and spray with apple juice every hour for the first 3 to 4 hours. Watch the temperature and add more charcoal as needed. After the 3rd hour, we don’t add anymore wood.
5. After the 6th hour, cover the pan tightly with heavy foil paper. Continue cooking for 4-5 hours or until internal temperature reads 200-204 degrees F. for pulled pork. Let rest for 1 hours before pulling or chopping for sandwiches. Yields 4 pounds of pulled pork.
* I had to pull mine off the grill after the 9th hour because it was too dark outside. I finished the last 2 hours in a 250 degree oven on the bottom rack.
And also this time around, I forgot one of the important steps! That was covering the pork tightly with foil paper after it reaches 160 degrees F internally!! Lucky for me it was still ok.
The first day, we always like to have pulled pork sandwiches! It’s a must. Simply some mayonnaise on the bun, local produced barbeque sauce and pickled onions on top.
To reheat the pork, I place the amount I want in a stoneware type of dish. Cover with plastic wrap and heat in the microwave at 30 percent power for 4 minutes. This will gently reheat the pork.
And the second day, there are TACOS! Onion, jalapeño, sometimes bell pepper and tomato quickly stir fried with the pork. Salt, pepper and lime before it comes off the heat and done. Add your favorite salsa, cilantro and tortillas.
Smoked Salsa Verde. The version in the picture above was blended until smooth with some cilantro. Both the red and green smoked salsa recipes can be found on this link.