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smokedPorkShoulder.html
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<!-- Recipe https://www.thechunkychef.com/smoked-pork-shoulder/ -->
<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta http-equiv="X-UA-Compatible" content="IE=edge">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>Smoked Pork Shoulder</title>
</head>
<body>
<h1>Smoked Pork Shoulder</h1>
<img src="https://www.thechunkychef.com/wp-content/uploads/2020/08/Smoked-Pork-Shoulder-recipecard-680x680.jpg">
<h2>Description:</h2>
<p>If there’s one summertime food that I’m obsessed with, it’s barbecue! Smoked meats of all kinds, in any flavor. Just gimme that smoke ring!!</p>
<h3>Ingredients:</h3>
<ul>
<li>8lbs of pork shoulder</li>
<li>Salt</li>
<li>Pepper</li>
<li>Paprika</li>
<li>Lots of time!</li>
</ul>
<h3>Steps:</h3>
<ol>
<li>Prepare the smoker. Consult your smoker’s manual for how to best get your smoker ready. Fill baking dish or foil pan with water and set on one side of the smoker grate. This keeps the pork nice and moist.</li>
<li>Rub the pork. Rub pork with olive oil. Combine rub seasonings and rub into pork on all sides.</li>
<li>Fill spray bottle. Fill with a 1:1 ratio of apple juice and apple cider vinegar and set aside. You’ll be spritzing the pork every hour for the first 4 hours.</li>
<li>Smoke pork. Add pork shoulder to smoker grate and smoke at 250°F for 4 hours. Each hour, open up the smoker and spritz pork.</li>
<li>Wrap the pork. Spritz pork one more time, then wrap with foil or peach paper. Return to smoker and smoke at 225°F for approximately 4 more hours.</li>
<li>Check temp. Pork should have an internal temperature of between 195-205°F. </li>
<li>Let pork rest. Remove pork from smoker and keep pork wrapped while it rests for 20 minutes or up to 2 hours.</li>
</ol>
</body>
</html>