Smoked Pork Shoulder

I love BBQ! I grew up on KC BBQ, specifically Jack Stack and Smoke Stack. I love that stuff, I think I could eat it every day! I like the smokey, sweet KC BBQ has. I know that there are many, my husband included, that would rather have Texas BBQ, but when I cook, it is KC all the way.

For years I would try to imitate KC BBQ using the oven, crock pot, and grill. Of course nothing would work. Then last year the hubby went out and bought a Traeger Smoker. My life was changed. If you are going to get a smoker, this is the one to get. Before I got a smoker, I thought smoking would be hard and stinky. But I just fill up the pellet hopper with my favorite Traeger pellets (apple, cheery, or pecan) and smoke the meat for a day or so. It comes out so tender and delicious. My mouth is watering right now...  So there are many ways to smoke, and many recipes, here is mine, feel free to tweek it as you want.

Smoked Pork Shoulder

Ingredients:
7-15 lb pork shoulder
Grill Mates Pork Rub
1-2 bottles of your favorite BBQ sauce

Directions:
Start your smoker, and get to temp of between 180 and 225. I like to use either apple, cherry or pecan wood for smoking pork, it gives it a mild sweet smokey flavor, which is what I really like. Generously rub pork with Grill Mates rub. Make sure you really rub it in, give the poor pork a good massage. The better you rub the better it will taste. Then put it in the smoker for 10-23 hours (1.5 hours per pound). After half the time has passed completely cover the pork with foil (this will make it extremely tender) and put back in the smoker for the rest of the time.

Now you have a couple of choices. I like to pull my pork when it is done, then throw it in the crock pot for another hour or so covered in my favorite BBQ sauce. But I have also just sliced it or pulled it and skipped the crock pot. It is up to you, and how much time you have. But let me tell you this is WONDERFUL stuff.