Smoked Pork Shoulder

Remove from packaging, rinse with cold water and pat dry with paper towels.

Place the pork fat side up and make cuts in a crisscross pattern 1/4"-1/2" deep.

Rub with preferred seasoning - for a medium-heat option, try SURVIVAL SEASONING!

Place in smoker fat side up set at 300F. 250F if you have extra time.

Rotate keeping fat side up until good color and bark feel.

When color and bark are to desired levels place in pan, add temp probe, wrap in butcher paper and cover with metal pan/lid or foil. Increase smoker temp to 350F.

Monitor Internal Temperature until 203F, remove from heat and place in a warm oven/cooler.

When Internal Temperature lowers to 170-180F, remove and unwrap, shred in pan.

Place into containers and refrigerate/freeze if storing, or use in your favorite recipe!.

• Super Grilled cheese sandwiches on sourdough bread. With cheddar cheese or American cheese, and with or without pickled jalapeños.

• Super Nachos / Super Fries