Smoked Pork Shoulder Recipes

Preparation method:

1. Simmer smoked pork shoulder, covered, in water in a large kettle or pot for around 1 1/2 hours until tender.
2. Drain the kettle. 
3. Next, transfer the pork to a shallow baking pan. In a small bowl, blend sugar with molasses and spices and brush half over meat. 4. Then, bake pork at 325° for 20 minutes.
5. Brush with remaining molasses mixture and bake 25 minutes longer, or until nicely glazed.

Preparation method:

1. Prepare a smoker.
2. Season the pork shoulders with sea salt, pepper, and paprika, and smoke for 6 hours at 195° F. 
3. After 2 hours, add chunks of soaked hickory wood chips to the smoker. When the meat is cooked, remove it from the smoker and let it sit for about an hour. 
4. Slice the meat off the bone, then chop it into shreds. 
5. Serve on hamburger buns with Carolina Barbecue Sauce. 

Preparation method:

1. Refrigerate the seasoned pork overnight before cooking.
2. The day before, chop the garlic. Sprinkle salt, make a paste, and stir in the rosemary.
3. With the tip of a sharp thin-bladed knife, poke holes all over the pork, going through the skin about 2 inches into the flesh. 
4. Push the rosemary paste into the holes. 
5. Season the pork all over with the pepper. 
6. Place in a large plastic bag and refrigerate overnight. 
7. In the meantime, build a charcoal fire on one side of an outdoor grill and let it burn until the coals are covered with white ash and you can hold your hand just above the cooking rack for about 3 seconds (medium heat). 
8. Place a large disposable aluminum foil pan on the other side of the grill and fill halfway with water. 
9. In a gas grill, preheat on High. Turn one burner off, and adjust the other burners) to Medium. 
10. Place a large disposable aluminum foil pan over the off burner and fill halfway with water.
11. Lightly oil the cooking rack and place the pork over the pan, skin side down. 
12. Sprinkle a handful of drained chips over the coals and cover. For a gas grill, place the drained chips in the metal chip holder. Or, wrap the chips in aluminum foil, pierce a few holes in the foil, and place the foil packet on the heat source. Cover the grill.
13. Cook until the pork is very tender and an instant-read thermometer inserted in the thickest part not touching a bone reads about 185 degrees F, 5 to 6 hours. 
14. Every 40 minutes, turn the pork, and add 10 briquettes and a handful of drained chips to keep the grill temperature at about 300 degrees F. For a gas grill, just add more drained chips about every hour. 
15. Transfer the meat to a platter and let it stand for about 15 minutes. 
16. Carve across the grain, discarding the rind, and serve hot.