Italian Porn Pork!!

Garlic Rosemary Smoked Pork Shoulder
I have always love smoked pulled-pork sandwiches. Smoked pork, Cole-slaw, with a bit of spicy vinegar sauce between two buns. I'm not one to brag, but I can make one damn good North Carolina/Western Tennessee/Eastern Arkansas BBQ smoked Pork Butt.

So for my Italian pork shoulder, instead of my usual rubs and mops I started with a small bone-in Pork Shoulder on Saturday morning.

I created a rub with crushed garlic, juniper berries, rosemary, thyme, oregano, olive oil, red pepper flacks, black pepper, and a whole lot of kosher salt. The I gave the shoulder a good rub down on all sides and then I popped in the fridge for 28 hours.
Time to Smoke!
I have two options here. My Weber “R2D2” Smoker or my circa 1965 Cast Aluminum grill. I was feeling a bit retro.


My grilling area in located in the white trash section of our side yard, which basically is a good area to store home remodeling debris that should be pitched into the trash, a lovely area to grow weeds, and an area that is accessible to the dogs. The lovely decorative green fence is to stop the Beagles from eating hot ashes from the grill. (In theory).

With a hot fire in the front of my PK grill I placed the shoulder off heat and added apple wood to the fire for the next three hours. Then into a hot oven for an hour.
Time to eat!
On the side we had Cannellini Beans with garlic, sage and hot pepper flakes, Broccoli sauté in olive oil, garlic and red pepper, and bread with cheese de jour.

Oh and we now have a lot of pork left overs...YUM!