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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Pork
Trim excess fat from the pork shoulder and pat it dry with paper towels.
Make the Rub
In a spice grinder or mortar and pestle, combine coriander seeds and black peppercorns and grind until fine. Mix with garlic powder, onion powder, and salt.
Season the Pork
Rub the olive oil all over the pork shoulder. Then, generously apply the spice rub evenly over the entire surface of the meat.
Marinate
Place the seasoned pork in a resealable plastic bag or a dish, and pour in the apple cider vinegar. Seal or cover and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes, then drain. Preheat your smoker to 225°F (110°C).
Smoke the Pork
Place the pork shoulder in the smoker and add the soaked wood chips. Smoke for about 4-6 hours, or until the internal temperature of the pork reaches 195°F (90°C).
Rest and Serve
Remove the pork from the smoker and let it rest for at least 30 minutes before slicing. Serve warm.
