Smoked Pork Shoulder

This is not a recipe, just a process. Heat your smoker to 250 degrees. Heavily salt and pepper all sides of the pork. Put on the smoker and leave it alone for at least 8 hours. Check it and take it off the smoker when it's 185 degrees. 

The first day I make this, I just slice it and serve. It is so moist and tender that it doesn't need a thing. After that, you'l only be limited by your imagination. Here are a few suggestions:

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