No-Work Smoked Pork Shoulder
- 2 tsp. salt
- 1 Tbs. sugar
- 2 tsp. black pepper
- 2 tsp. cumin
- 2 tsp. mild chili powder, like ancho or New Mexico
- 2 tsp. paprika
- 1 pork shoulder, about 5 or 6 lb.
Start gas grill, using burners only on one side to achieve a heat of 250 to 300 degrees. Put a couple of handfuls of wood chips in a tinfoil pan, and set it over working burners. While grill heats, mix together dry ingredients, and rub them all over pork, including under skin as best you can and in any crevices. Put pork on cool side of grill and cover. Check about 15 minutes later to make sure chips are smoking and heat is below 300F. Check every hour or so in case heat escalates too much or chips need replenishing. Pork is done when it reaches an internal temperature of about 190 degrees, about 4 hours later (less time if you used a smaller piece of pork, more if larger). Meat will be very tender. If you like, raise heat and grill meat to crisp it up a bit. Serve immediately, or refrigerate overnight, slice and grill (or pan-grill) individual slices.