Smoked Pork Shoulder

Smoked Pork Shoulder
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  • 1 (5- to 6-pound) pork shoulder or Boston butt pork roast
  • 10 pound hardwood charcoal, divided
  • Hickory wood chunks
  • 2 teaspoons salt

Sprinkle pork with salt; cover and chill 30 minutes. Prepare charcoal fire with half of charcoal in grill; let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides of grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on gr...

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Variations on Smoked Pork Shoulder

  • Smoked Pork Shoulder
    • 1/8 pound dried whole red peppers, seeded and chopped
    • Juice of 1 lemon
    • 1 (4- to 4 1/2-pound) pork shoulder roast
    • 1 quart vinegar
    • +1 other ingredients

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