Food and Recipes Meat Pork and Ham Smoked Pork Shoulder Recipe Be the first to rate & review! Serve hickory smoke-infused pork shoulder at your outdoor festivities throughout the summer. Serve the shredded pork on buns for sandwiches or use it to top salads and baked potatoes. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on September 17, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 5 hrs 30 mins Chill Time: 30 mins Total Time: 6 hrs 30 mins Yield: 6 servings Ingredients 1 (5- to 6-pound) pork shoulder or Boston butt pork roast 2 teaspoons salt 10 pounds hardwood charcoal, divided Hickory wood chunks Directions Sprinkle pork with salt; cover and chill 30 minutes. Prepare charcoal fire with half of charcoal in grill; let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides of grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill. Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open. Prepare an additional charcoal fire with 12 briquets in an auxiliary grill or fire bucket; let burn 30 minutes or until covered with gray ash. Carefully add 6 briquets to each pile in smoker; place 2 more hickory chunks on each pile. Repeat procedure every 30 minutes. Cook, covered, 5 hours and 30 minutes or until meat thermometer inserted into thickest portion registers at least 165°, turning once the last 2 hours. (Cooking the pork to 165° makes the meat easier to remove from bone.) Remove pork; cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce. Rate it Print