Pork and smoker cooking go together like peas and carrots…but good smoked pork recipes taste better! Recipes for pork take advantage of the wide variety of cuts available from the hog. And like the old saying goes, "The only part of the pig that doesn't make it to the table is the oink"!
The Other White Meat
Modern pork is much leaner than it used to be, so cooking practices have had to adjust. Trichinosis is no longer a concern in commercially produced US pork, so it doesn't have to be cooked well-done, but it still must reach at least 160 degrees F. This is fine for a tenderloin, but when it comes to butts, well-done is the goal! Visit How to Smoke Pork for a mini-tutorial on the pleasures of smoking (and eating) pork!
To smoke a Boston butt for pulling, its internal temperature needs to reach 190 degrees Fahrenheit. This can take a lot of time, so if you are using a pit smoker, be prepared to tend the fire all day. Using a gas smoker or a vertical water smoker will require less babysitting, but it'll still take a while.
The USDA web page, Pork, Farm to Table
, is full of great information about handling and cooking pork. Many interesting facts regarding the history, inspection, buying, safe handling, cooking, and home storage of pork are included.
Here are a few smoker recipes I think you'll enjoy.
North Carolina Style Pulled Pork Recipe
Pork shoulder or butt is slow smoked for many hours, creating a tender, smoky meat that's fall-apart tender. Regular basting with a spicy vinegar sauce adds flavor to the pork as it cooks. When done, it's pulled apart into shreds, sauces a little more, and served on cheap white buns. Oh Yeah!