Bill’s Smoked Pork Shoulder

Bill, a friend of ours and a great smoker, made this recipe for us. You simply can't stop eating it. Great for leftovers in a taco, tostada or by itself.

Category: Main Dish

Cuisine: American-South

Ready in 12 hours
by mollisauces

Ingredients

1 jar Mölli Oaxaca Cooking Paste

6 pounds Pork shoulder

2 tablespoons Spice rub See below ingredients

2 tablespoons Granulated sugar

2 1/2 teaspoons Salt

2 teaspoons Paprika

1 teaspoon Garlic powder

1 teaspoon Cayenne pepper

1 teaspoon Ground celery

1 teaspoon Ground mustard

1/2 teaspoon Cinnamon

1/2 teaspoon Ground cumin

1/2 teaspoon Dried oregano

1/4 teaspoon Ground coriander

1/4 teaspoon Dried parsley

1/4 teaspoon Ground cloves

1/4 teaspoon Ground allspice

Charcoal

Hickory wood chunks


Directions

• Paste pork shoulder liberally with Mölli Oaxaca Cooking Paste. Dust with rub and marinate for 24 hrs. • 24 hrs later, put on the Green Egg or smoker with some hickory wood chunks in the charcoal. Bring it up to a temperature of 250 degrees. Smoke/cook shoulder for about 12 hrs. • Remove pork shoulder from Green Egg or smoker when meat reaches an internal temperature of 200 degrees. Wrap in plastic wrap, then with foil, set it in the cooler to rest until ready to serve. • Pull it apart right before serving. Provecho!

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