This bone in pork shoulder smoked initially at 250 degrees ... and it looks like your smoked pork is cooking just fine and ...

You want to choose a bone-in pork shoulder that is smaller in size. Right around the 7-8 pound weight. the better. If you ...

Pork shoulder becomes supertender when it's cooked slowly over low heat, which makes it a natural choice to braise, grill or cook inside a smoker or slow cooker. According to barbecue master Adam ...

To make the adobo, we combine a handful of garlic cloves, oregano, vinegar, olive oil and salt and pepper, then pound with a ...

The recipe called for a quick dry rub for the boneless pork shoulder. I generously poured a mix of smoked paprika ... While the meat cooked, I made Ray's barbecue sauce. I placed chopped onion ...

Traditionally the pork is cooked long and slow in a smoker, then shredded or "pulled" and mixed with barbecue sauce. This pot-cooked version replicates the original.

Refrigerate the pork shoulder uncovered ... the meat on the grill, set the smoker box directly over the heat source. (Smoke works best early in the cooking process.) Place the shoulder on the ...

The name is a combination of pérnil - a pork roast, usually either the shoulder or ham ... olive oil until barely smoking. Add the pork skin side up and cook until well browned on the bottom ...