Cherry Smoked Pulled Pork Shoulder on the Grill

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I fell in love with smoked pulled pork BBQ have living inthe south. The BBQ melts in your mouth. Most buffet places where we livedserved the BBQ plain and let you add your choice of BBQ sauces on top. However,Dr. Lazy Palate’s favorite way to eat the BBQ was plain. The meat was so succulentthat it could stand on its own.
Now we live far away from southern sunshine, so we make ourown smoked pulled pork shoulder. For this round we chose to smoke the pork withcherry wood. Cherry wood burns very slowly, so you will not have to refill yourwood chips as you do with mesquite chips. Our package of cherry wood chips alsosays not to wet the chips before smoking, so I would read the back of your woodchip package before beginning and follow the suggested procedure on themanufacturer’s package.
We kept the seasoning very simple to let the smoky flavor shinethrough. By using just salt on the pork you will end up with a rich smoky pieceof meat. For a picture of my typical set up on the grill, please see Texas mesquitesmoked brisket. I use the same set up with different wood chips and differentmeats.

Ingredients (serves about 12)
10 lbs pork shoulder, bone out3 tbsp coarse sea salt4 cups cherry wood chips, divided
Directions
1.      Rub salt on all sides of the pork shoulder.Cover the pork shoulder, and place in the refrigerator over night.2.      Let the pork shoulder warm up at room temperaturefor one hour before smoking.3.      Preheat your grill to 250 degrees F.4.      Add 2 cups of wood chips to your wood chipholder. Your holder can be built directly into your grill, or you can use analuminum bowl to hold your wood chips as I have done here.5.      Place the meat in an aluminum boat or anothergrill safe dish fat side up. You want something that will hold the juices thatfall from the meat so the drippings do not drop into the gill and cause theflames to flare up.6.      Place the wood chip pack one side of the grilland place the pork shoulder on the other side of the grill. The only side ofthe grill that should be on is the side with the wood chips. You should never putdirect flame below your pork shoulder.7.      Close the grill. Resist the urge to look at the porkshoulder. This is why smoking on a cold day can be advantageous. Maintain agrill temperature of 250 to 275 degrees F by manipulating the flame under your woodchips only.8.      Cook the pork shoulder 1 hr per pound (you canmake smaller or larger pork shoulders depending upon how many people you wantto feed.) 9.      Halfway through smoking change out your woodchips to fresh chips. If you notice that smoke stops coming out of your grill,then check your wood chips. You may have burned through all of your wood chips.On our grill 2 cups of wood chips took 5 hours to burn.1.      Allow the pork shoulder to rest for 30 minutesat room temperature before pulling.2.      Shred the pork with a fork to serve. Serve withyour favorite BBQ sauce and a bun.
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