Smoked Meat Recipe
Pork smoked with our own combination of aromatic wood chips sauteed with sweet local onions
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Ingredients
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Meat
Wood Chips
Vegetables
Spices
Miscellaneous
Method
Preparation
- 1
Prepare the Pork
Rub the pork shoulder with olive oil, salt, black pepper, paprika, and cayenne pepper. Ensure the seasoning is evenly distributed. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.
- 2
Prepare the Onions and Garlic
Slice the sweet onions thinly and mince the garlic cloves.
Smoking
- 3
Set up the Smoker
Preheat your smoker to 225°F (107°C). Soak the aromatic wood chips in water for at least 30 minutes, then drain.
- 4
Smoke the Pork
Place the marinated pork shoulder in the smoker and add the soaked wood chips. Smoke for about 4-6 hours, or until the internal temperature reaches 195°F (90°C).
Sautéing
- 5
Sauté the Onions and Garlic
In a large skillet, heat olive oil over medium heat. Add the sliced onions and cook until they are soft and caramelized, about 15-20 minutes. Add the minced garlic and sauté for an additional 2-3 minutes.
- 6
Combine and Serve
Once the pork is done smoking, remove it and let it rest for 15 minutes. Shred the pork and mix it with the sautéed onions and garlic. Drizzle with apple cider vinegar before serving.