Melted Pork Shoulder

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Ingredients

Green Salt:

•100g (1/2c) salt

•100g (1/2c) sugar

•25g (5 cloves) garlic, minced

•3-5g (1.5T) thyme leaves

Pork:

•7-8 lb (3.5 kg) bone-in pork butt (upper part of the pork shoulder)

Smoking and Finishing:

•2-3 heaping handfuls of soaked medium-sized wood chips (applewood recommended)

•Parchment paper

•Aluminum foil

Instructions

1. In a large bowl, combine salt, sugar, garlic, and chopped thyme leaves. Stir until the ingredients are evenly distributed.

2. Rub the salt mixture onto the pork butt, ensuring all sides are well-coated, massaging the salt into the meat to help it adhere.

3. Place the seasoned pork in the refrigerator, uncovered, for at least 2 hours, preferably 24 hours.

4. To prep for smoking, remove one of the grates from your grill to expose the direct heating elements.

5. Place a smoker chip box directly on the exposed grates. Fill the box with 2-3 heaping handfuls of soaked applewood chips.

6. Turn the burner under the smoker box to high and set the other burners to low or off to maintain a temperature of 275-325°F (135-163°C).

7. Place the cured pork shoulder on the side of the grill with the burners turned off then close the lid and maintain a temperature between 275-325°F (135-163°C).

8. Smoke the pork for 45 minutes, then add another round of wood chips and smoke for an additional 45 minutes.

9. Preheat oven to 300°F (150°C).

10. Transfer the smoked pork shoulder to a roasting pan, cover wiith parchment paper, then tightly wrap the pan with two layers of aluminum foil.

11. Roast in the oven for 4-6 hours, flipping the pork after 3 hours to ensure even cooking.

12. Check for doneness: the shoulder blade should slide out easily, and the meat should be tender enough to be pulled apart with tongs.

13. Allow the cooked pork shoulder to rest for 30 minutes.

14. Carefully break down the pork into large, chunky shreds, mixing the meat with its rendered fat and juices.