Smoked Pork Shoulder Recipe

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Smoked Pork Shoulder
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Ingredients
19
Count
Nutrition
821
Calories
Total time
340
Minutes
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Ingredients:

  • 1 (5 to 6 lb) pork shoulder
  • 2 tsp salt
  • 10 lb hardwood charcoal, divided
  • cider vinegar barbecue sauce, recipe follows (optional)
  • peppery vinegar sauce, recipe follows (optional)
  • 1 1/2 cups cider vinegar
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup ketchup
  • 1 tbsp hot sauce
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp pepper
  • 1 quart cider vinegar
  • 1 tbsp salt
  • 1 1/2 tsp pepper

Directions:

  1. Sprinkle pork with salt. Cover and chill for 30 minutes.
  2. 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 off grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.
  3. Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.
  4. Prepare an additional charcoal fire with 12 briquettes in an auxiliary grill or fire bucket. let burn for 30 minutes or until covered with gray ash. Carefully add 6 briquettes to each pile in smoker. Place 2 more hickory chunks on each pile. repeat procedure every 30 minutes. You will continue to cook the pork, covered for 5 hours and 30 minutes, or until meat thermometer inserted into the thickest portion registers at least 165 degrees F. Turn the pork once during the last 2 hours.
  5. Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.
  6. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  7. Cider Vinegar Barbecue Sauce:
  8. Stir together all ingredients in a medium saucepan. Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve.
  9. Yield: 2 cups
  10. Peppery Vinegar Sauce:
  11. Stir all ingredients together, blending well.
  12. Yield: 4 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 820.64 Kcal (3436 kJ)
Calories from fat 314.42 Kcal
% Daily Value*
Total Fat 34.94g 54%
Cholesterol 303.91mg 101%
Sodium 2617.03mg 109%
Potassium 1745.43mg 37%
Total Carbs 20.54g 7%
Sugars 12.29g 49%
Dietary Fiber 0.65g 3%
Protein 91.46g 183%
Vitamin C 10.7mg 18%
Iron 4.9mg 27%
Calcium 99.1mg 10%
Amount Per 100 g
Calories 116.38 Kcal (487 kJ)
Calories from fat 44.59 Kcal
% Daily Value*
Total Fat 4.95g 54%
Cholesterol 43.1mg 101%
Sodium 371.13mg 109%
Potassium 247.53mg 37%
Total Carbs 2.91g 7%
Sugars 1.74g 49%
Dietary Fiber 0.09g 3%
Protein 12.97g 183%
Vitamin C 1.5mg 18%
Iron 0.7mg 27%
Calcium 14.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.2
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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