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    You are in: Home / Recipes / Smoked Pork Shoulder-Electric Smoker Recipe
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    Smoked Pork Shoulder-Electric Smoker

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs

    3 hrs

    4 hrs

    MadCity Dale's Note:

    2nd attempt at smoking, tried with precooked ham with this rub. Shrunk to 2/3 Of volume before and got real tough....doing Ham need to do "low and slow"! 3rd attempt 05/31/2014.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 lbs pork shoulder
    • 1/2 cup salt
    • 1/2 cup brown sugar
    • 1/2 gallon water
    • 1 tablespoon dry mustard (for kick)
    • 1 tablespoon cajun spices, # 175174
    • 4 cups soaked maple wood chips

    Directions:

    1. 1
      BRINING; add salt and sugar to 1/2 gallon glass jar, mix thoroughly.
    2. 2
      Add meat to brine mixture, put jar into refrigerator to soak 2 to 4 hours.
    3. 3
      Preheat smoker to max degrees then drop temp to 200F, put full water pan into smoker on top of soaked wood chips.
    4. 4
      Remove meat and thoroughly rinse and then dry on paper towels.
    5. 5
      Place roast on bottom shelf, smoke until internal temperature of roast is 185 degrees, about 3 hours (+-).
    6. 6
      Remove from smoker and double cover with tin foil and back into smoker 45 minutes.
    7. 7
      carryover cooking will take temp to 210F to 220F degrees.
    8. 8
      In a real hurry, kick the heat up to 350 degrees in an oven unti shreds easy.

    Ratings & Reviews:

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    Nutritional Facts for Smoked Pork Shoulder-Electric Smoker

    Serving Size: 1 (880 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 915.3
     
    Calories from Fat 555
    60%
    Total Fat 61.7 g
    95%
    Saturated Fat 21.2 g
    106%
    Cholesterol 241.5 mg
    80%
    Sodium 14389.9 mg
    599%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 0.1 g
    0%
    Sugars 26.7 g
    107%
    Protein 58.8 g
    117%

    The following items or measurements are not included:

    cajun spices

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