My trip to Costco today yielded (among the many other ABSOLUTELY necessary things, such as another case of Talking Rain Ice, just in case I run out of the other two cases already in my garage over the weekend) a 13-pound boneless pork shoulder. It's a thing of beauty, and I am sure its donor was the object of envy throughout the stys of several Iowa counties.
I am ready to fire up and choke down the smoker this weekend, and have my own thoughts about how to prepare this porcine bounty. Even though I live in Texas where it ain't real if it ain't beef, they do allow us non-natives to bring "foreign" cookbooks into the state ... for the time being, at least.
But I wonder whether anyone has recipe ideas, smoking wood hints, general cooking times, sauce suggestions, etc., and welcome your ideas.