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Advice on Oven-Smoking a Pork Shoulder for Pulled Pork?

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Advice on Oven-Smoking a Pork Shoulder for Pulled Pork?

abijah | Feb 2, 2011 12:52 PM

My friends in Oklahoma just sent me a box of pecans from their pecan tree, and I thought, what better use for all these shells than smoking the boneless pork butt I have in the refrigerator. Problem: I live in an apartment in the city with no smoker and no outdoor grill. So I've been looking at instructions for doing smoking in the oven, like this one (based on a Bittman recipe):
http://www.instructables.com/id/Oven-...

However, all the instructions I've found (and their aren't a lot of them) are for ribs, and I haven't found any specific references to doing big hunks of pork in the oven/smoker. I'm looking for words of wisdom from people who might have tried this before.
Did it work?
Did you use a "foil tent"? A Dutch oven?
Did you marinate the meat first, or just rub?
Any other useful ideas?

Can't wait to try this.

Thanks in advance!

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