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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork
Trim excess fat from the pork shoulder and pat it dry with paper towels.
- 2
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.
- 3
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.
- 4
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.
- 5
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes, then drain. Preheat your smoker to 225°F (110°C).
- 6
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).
- 7
Rest and Serve
Remove the pork from the smoker and let it rest for at least 30 minutes before slicing. Serve warm.
