Smoked Pork

Smoked Pork


Pork Shoulder also called a Boston Butt
Kosher Salt
Papa Joe’s Salt
Fresh Rosemary
Bay Leaves
Orange peels
Brown Sugar
Red Pepper Flakes

(I know there are no measurements of the ingredients...I just eyeball it.)


1. Place the pork in a 2 gallon ziplock bag and add warm water to cover the meat. 2. Refrigerate overnight. 3. Smoke Pork Shoulder in an electric smoker (Master- built with digital controls), heated to 275 degrees for about 30-40 minutes. 4. Cut temp down to 225 degrees, and that is the temp you will use for cooking the meat. For this recipe, the pork was smoked with Traeger Hickory Pellets, available at Ace Hardware. 5. Cook until the interior temperature is 180 degrees, approximately 8 1/2 hours. The time will vary depending on the size of the pork shoulder. 6. Pull pork into shreds