Salt + Smoke Recipe
Treating your meat right for years in St. Louis, MO
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Ingredients
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Meat and Seasoning
Method
Cooking Instructions
- 1
Prepare the Rub
In a bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper to create a spice rub.
- 2
Season the Pork
Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork shoulder, making sure to cover all sides.
- 3
Add Liquid Smoke
Drizzle the liquid smoke over the seasoned pork shoulder and rub it in gently for even distribution.
- 4
Marinate
Place the pork shoulder in a large resealable bag or container, pour the apple cider vinegar over it, seal, and refrigerate for at least 4 hours or overnight for best results.
- 5
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and add your choice of wood chips for smoking.
- 6
- 7
Rest and Serve
Remove the pork from the smoker and let it rest for at least 30 minutes before slicing or shredding. Serve with your favorite sides.