Smoked Pork Shoulder with Coleslaw

· 480 min · Pork · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 4 lbs pork shoulder (bone-in)
• 1 cup smoked wood chips (hickory)
• 1 small head cabbage
• 2 carrots
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• to taste salt
• to taste pepper

Method

1. Soak hickory wood chips in water for 30 minutes.
2. Rub pork shoulder with salt, pepper, or your preferred dry rub.
3. Preheat smoker to 225°F. Add soaked wood chips to smoker box or directly on coals.
4. Place pork shoulder in smoker, insert meat thermometer, and smoke for approximately 8 hours until internal temp reaches 195°F.
5. In the last hour, prepare coleslaw by shredding cabbage and carrots, then mixing with mayonnaise and vinegar. Season with salt and pepper.
6. Let smoked pork rest for 15 minutes before shredding. Serve with coleslaw.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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