Whole Pork Shoulder
Pork, done the right way, smoked slow. Real slow. 18+ hours slow. Too time consuming and expensive for our average rib joint. No mystery wood, only and always black cherry. Our whole pork shoulders are great for groups and feed 10-12 people easily.
Some people call it a shoulder. We like to call it a butt. I cook them as slow as I possibly can. I only use wood that sounds like something you would like to eat, not something you would make furniture out of. I only peek after 14 hours; it’s all about the bark. A little bit of cabbage dressing with a bun and you’ve created a new food group, as far as I’m concerned, but that’s up to you.