Easy Like Sunday Smoked Pork Shoulder

Directions

1. Place the pork in a rimmed baking sheet lined with foil or butcher’s paper. Sprinkle the pork perfect over the meat and use your hands to evenly coat all sides. Cover the meat with plastic wrap and refrigerate for at least 2 hours, or up to 1 day.

2. About 1 hour before smoking, remove the pork from the refrigerator. Prepare a charcoal grill for two-zone cooking and build a medium high fire.

3. When the coals are glowing red and covered with a fine gray ash, use tongs to remove the cooking grate and place a drip pan with 1 inch of warm water on the side with no coals, and add a few wood chunks. Carefully wipe the grill grates, then carefully wipe with a lightly oiled towel again.

4. When the fire begins to produce a steady stream of smoke, place the pork over indirect heat, close the grill, vent the grill for smoking, and smoke for about 6-7 hours, until an instant-read thermometer inserted into the center of the roast reads 200°F. During the last hour of cooking, use a brush or mop to moisten the exterior of the meat with Sweet Preacher BBQ Sauce. Add additional hot coals or wood chunks as needed to maintain a steady temperature of 275-300°F. 

5. Remove the pork from the heat and allow it to rest in a baking dish (to capture its juices) for at least 15 minutes, or up to 30 minutes before serving. You can cut the meat into thick or thin slices, or use two forks to shred it. Either way, drizzle the pork with the meaty juices, and serve with additional Sweet Preacher BBQ sauce.