ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoked Pork Shoulder

Yield 8 to 10 servings


  • 1 quart vinegar
  • 1/8 pound dried whole red peppers, seeded and chopped
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (4- to 4 1/2-pound) pork shoulder roast

How to Make It

  1. Combine first 5 ingredients in a large saucepan; bring mixture to a boil. Reduce heat; simmer, uncovered , 10 minutes . Set sauce aside.

  2. Prepare charcoal fire in smoker, and let burn 10 to 15 minutes . Place water pan in smoker; fill with 1/4 cup sauce and 1 quart water

  3. Trim skin from roast. Place roast on food rack, and baste generously on all sides with sauce. Insert meat thermometer, being careful not to touch bone or fat.

  4. Cover with smoker lid; cook 9 to 11 hours or until meat thermometer registers 170°, basting frequently with sauce after 6 hours. Refill water pan with additional sauce as needed. To serve, thinly slice roast.

  5. Note: Remaining sauce may be refrigerated and reheated for basting other meats.

Oxmoor House Homestyle Recipes