Smoked Pork Shoulder
After brining and rubbed with seasoning this pork shoulder is smoked over low temperature with charcoal and cherry wood. Pulled pork at its best.
Ingredients
- 1 Whole Pork Shoulder 8-10lbs
- 12 cup Water
- 1/2 cup Kosher Salt
- 1/2 cup Brown Sugar
- 5 Bay Leaves
- 1 tbsp Peppercorns
- 1 lb Dried/Frozen/Fresh Cherries
- 1 Large Carrot Peeled and Chopped
- 1 Large Onion Coarse Chop
- 3 Stalks Celery Coarse Chop
- Cherry Wood Chips
- Sweet Carol Swine Cherry Rub
Instructions
- Add water, salt, sugar, bay leaves, peppercorns, celery, carrots, onions, and cherries to a pot and boil. Cool the brine down with ice water or ice. Submerge your pork shoulder in the brine and refrigerate for at least twenty four hours.
- Remove the pork shoulder from the brine and pat dry.
- Season your pork shoulder with the Sweet Carol-Swine cherry rub.
- Light your charcoal. Add your wood chips when the charcoal is hot and the temperature of your smoker is approximately 225 degrees.
- Place your pork shoulder into a baking pan and place it in the smoker.
- Smoke the pork shoulder for an hour and a half per pound.
- Let rest for an hour and then pull the shoulder bones away from the pork and shred the pork, removing any excessively fatty pieces.