Recipe courtesy of Nick Vergo
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18 hr 5 min
5 min
18 hr
30 servings



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.

During the last 2 hours of your cooking time, baste heavily with your favorite barbecue sauce.

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