SMOKED PORK SHOULDER RECIPES

Steps:

• Sprinkle pork with salt. Cover and chill for 30 minutes. 
• 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. 
• Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open. 
• 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. 
• Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce. 
• 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. 
• Yield: 2 cups
• Stir all ingredients together, blending well. 
• Yield: 4 cups

Steps:

• Trim any loose or heavy fat areas down to 1/8 inch, rinse pork shoulder and pat dry.
• Rub pork shoulder with 1 cup of your favorite rub, or with the recipe from above.
• (Optional:) If your cut is loose or unmanageable (enough to cook unevenly,) tie it with butcher's twine, twice horizontally and twice vertically.
• Once rubbed, wrap the pork shoulder well with plastic wrap and place it in the refrigerator for 3 – 5 hours.
• Remove the shoulder from the refrigerator 30 – 45 minutes before you plan to cook and preheat your kamado to between 225 – 250°F.
• Set kamado up for low and slow cooking with a water pan, pre-heated to 225°F, with the cooking grid on top. Set 4 large wood chunks to soak. In a water pan, add any aromatics or herbs you prefer, then pour in apple cider and apple cider vinegar. Fill the water pan 3/4 full, the rest of the way with water.
• Place pork shoulder inside of kamado, directly on the cooking grids, fat side down.
• Cook the shoulder until it reaches an internal temperature of 155 to 160°F. Remove from the kamado, double wrap with foil and set it back in the kamado (still 225°F), continuing to cook low and slow until the internal temperature reads 195°F.
• Remove from the kamado and allow the shoulder to rest for 30 to 45 minutes. Pull into shreds; using two forks or one of the grilling accessories made for shredding large cuts of meat (they look like claws).
• Serve with a side of your favorite BBQ sauce, with or without buns, and some crunchy vinegar coleslaw which goes really well with it too. ENJOY!