- 2 kilograms pork shoulder/Boston Butt. (any size is fine, but the timings in this recipe are based on 2 kilograms)
- 2 tablespoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 teaspoons salt and pepper
- The smoker should be lit and set for "indirect" cooking, i.e., it should have a plate (usually ceramic) inserted to stop the pork from interacting directly with the flame. The temperature you are looking for is around 110°C (230°F). Once you’re there, you’re ready to put some soaked wood chips (hickory is recommended) and the pork into the smoker. Pop a drip tray underneath to catch the fat that will soon be dripping.
- Once the pork is in the smoker, its destiny is largely in the hands of the universe... If you have a smart probe enabled, you can sit back and let your phone tell you how the cook is going. With a manual probe you’ll need to check every 30 minutes or so after the first four hours of cooking. Typically, every 2 kilograms of pork Dan has cooked has taken 12 hours to reach the magical 90°C (196°F) temperature, at which point it has been low-and-slow cooked. However, depending on the fat content of the meat or just universal entropy, you may need more or less cooking time.
- The first four hours or so should see the pork steadily heat to around 65°C-70°C, which can be alarming, as it looks like a 12-hour cook is actually going to take only six hours. Fear not! The stall is waiting in darkness to cause pork frustration.
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