Smoked Pork Shoulder

1. 1

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

2. 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. 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. 4

   Cover with smoker lid; cook 9 to 11 hours or until meat thermometer registers 170u00b0, basting frequently with sauce after 6 hours. Refill water pan with additional sauce as needed. To serve, thinly slice roast.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.