Fred’s Ultimate Smoked Pork Shoulder
Tweet A three-day weekend is the perfect opportunity for relaxing, cooking and eating. Somehow, an extra day off for us means a cooking project. We recommend pulling out the smoker to make this smoked pork shoulder for pulled pork barbecue sandwiches with one of your favorite Carolina barbecue sauces. This recipe comes from Fred Thompson, our monthly Weekend Gourmet columnist, Edible Piedmont’s publisher and a Raleigh-based author of more than a dozen cookbooks. If you want the easiest version, do as I did and don’t bother with injections or wood chips. Injection syringes are available at cookware stores and some supermarkets. Don’t forget to startRead More →