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No Work Smoked Pork Shoulder




Source of Recipe


Mark Bittman


List of Ingredients




2 teaspoons salt
1 tablespoon sugar
2 teaspoons black pepper
2 teaspoons ground cumin
2 teaspoons mild chili powder, such as ancho or New Mexico
2 teaspoons paprika
1 pork shoulder (about 5 or 6 pounds)



Recipe



Time: About 4 hours

Start gas grill, using burners only on one side to achieve a heat of 250 to 300 degrees. Put a couple of handfuls of wood chips in a tinfoil pan and set it over working burners. While grill heats, mix together dry ingredients and rub them over pork, including under skin as best you can and in crevices.

Put pork on cool side of grill and cover. Check in about 15 minutes to make sure chips are smoking and heat is below 300 degrees. Check every hour or so in case heat escalates too much or chips need replenishing.

Pork is done when it reaches an internal temperature of about 190 degrees, about 4 hours later (less time if you used a smaller piece of pork, more if larger). Meat will be very tender. If you like, raise heat and grill meat to crisp it up a bit. Serve immediately or refrigerate overnight. Slice and grill (or pan-grill) individual slices. Makes 6 to 8 servings.