Cooking for 4 people
Ingredients
- 1
7 lb. pork shoulder
- 4
large baking potatoes
- 4 tbsp.
butter
- 0 cup
plus 2 tablespoons sour cream
- 1
jalapeño pepper, thinly sliced
- 1 cup
shredded cheddar cheese
- 1
large avocado, diced
-
freshly chopped cilantro, for garnish
- 2 tbsp.
dark brown sugar
- 1 tbsp.
kosher salt
- 1 tsp.
black pepper
- 1 tsp.
garlic powder
- 1 tsp.
onion powder
- 1 tsp.
smoked paprika
- 0 tsp.
cayenne pepper
1Food Prep
Combine your seasoning ingredients in a small bowl. Rub your seasoning on all sides of the pork and set it aside until you’re ready to grill.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: The Charcoal Snake
and Two-Zone MethodTemp: 250°F (Low Heat) & 450°F (Hight Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your pork shoulder fat side up on the rack, cover with the lid and use the vents to keep the temperature up to a constant 250°F.
Smoke your pork for 8–9 hours, or until your pork reaches an internal temperature of about 205°F. Check the temperature of the grill every hour, adding more charcoal and wood chips as needed to maintain heat.
Carefully remove your pork from the grill and let it rest for at least 15 minutes before shredding into large chunks.
To cook your potatoes, remove the wood chips and prepare the charcoal fire for indirect cooking, situating the coals on one side of the grill. Preheat to 450°F.
Wash your potatoes and wrap each one in foil. Place your potatoes over indirect heat, away from the coals and close the lid. Cook until the potatoes soften, about 1 hour and 30 minutes.
Transfer your potatoes to a cutting board. Cut a slit in the top of each one and divide your butter, sour cream, jalapeños, cheese and avocados between them.
Top each potato with about ¾ cup of pulled pork and garnish with cilantro.
For safe meat preparation, reference the USDA website.
