Rendezvous Pork Shoulder
- Kosher salt and freshly ground black pepper
- 1 (17 to 19 pound) whole pork shoulder
- Vegetable or olive oil
- Barbecue sauce
Mix 3 parts salt to 1 part black pepper. (Mixture can be adjusted to suit your taste.)
Heavily coat pork shoulder on all sides with the salt/pepper mixture.
Lightly coat shoulder with oil.
Place shoulder over indirect heat in a sealed smoker for 16 to 18 hours at 225 degrees maximum. You can use your favorite wood, charcoal or chips.
More Recipes and Ideas:
Pork Chops with Mustard Crumbs, Pork Tenderloin and Chorizo Fried Fondue with Chipotle Mayonnaise, Guacamole and Ancho Bbq Sauce, Pork and Rice Quesadillas with Orange Salsa, Pork Tenderloin Recipes, Garlic Chicken Recipes, Pork Butt Recipes, Beef Tenderloin Recipes, Smoked Pork Recipes, Baked Chicken Recipes