I followed this recipe closely - my smoked shoulder was 7 lbs instead of 6, and I decreased the salt by half, and it still came out almost unbearably salty. Also, the meat texture came out different than I expected - it did not shred - but it sliced nice and tender. I am not sure what I did differently - there is not much to this recipe!! <br/><br/>I think this would be a fabulous way to prepare an un-smoked plain picnic - it would literally fall apart - an an unsmoked shoulder has less salt - but it did not work out for a smoked cut.
Great way to make a pork roast or shredded pork for BBQ or to season and use in Mexican type of dishes!! We had to do things a little different, as we can't buy a smoked shoulder. We used a boneless Boston Butt Roast, then we put it on our charcoal grill, with wood chips to get the smoke flavor, for the first 4 hours. Then DH put it in our oven at the set temp. for the remainder 3 hours, or less, as it wasn't the 6 lbs. I set DH up with the printed recipe and he made up the seasoning as written (even took a photo!!!), scored the top and then did the grilling and set it in the oven. After DS and I got back from car shopping, I finished up the roast and made gravy from the drippings and served with mashed taters and corn, yummy!!! Thanks for sharing your recipe. Made for Spring PAC 2013.
I'm making this for the second time...it is so easy and so good.
This is one of the best recipes I've ever made from this web site. I followed the instructions exactly as stated. So easy and such great flavor. The grandkids were over and they would not even let me put bbq sauce on it! This is definitely a recipe I will make over and over. Thanks for posting!