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.
Recipe courtesy Nick Vergos
Recipe courtesy of Emeril Lagasse