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5 from 1 vote

Smoked Sow Shoulder (SSS)

Note: While this method is tender, tasty, great, and all that it implies I highly recommend this version that is a little more involved but impales every smoked shoulder I have ever had by me or a pro.Keep reading
Original statement: Playing around with smoking pork in different ways for testing product and to show off when friends stop by. This pork shoulder is a long smoke on my DIY electric smoker it’s nice because I can control it while keeping up stride with the company. These recipes are built on the fly. So by all means, if you think something needs something then pull the trigger. There are plenty of recipes on how to smoke shoulders so I wouldn’t call this the only or best way. Pretty damn good tho… hammy
Course Main Course
Style American
Total Time 4 days
Servings 6
Calories 346kcal
Author Shawn

Ingredients

Meat Needs

  • Electric Smoker
  • Mesquite chunks about 5. Pecan and oak is common here I just dig mesquite.
  • 5 lb pork shoulder
  • ¼ to ½ cups Sowflakes

Instructions

Meat Smoke

  • 4 days before. Don’t buy soon expiring pork for this one.
  • Cover the shoulder with Sowflakes and rub in.
  • Wrap in plastic wrap and aluminum foil.
  • Place on something that won't leak and put in fridge for 2 to 3 days.
  • Get your electric smoker going.
  • Add your wood chunks.
  • Place pork on smoker fat side up.
  • Start @ 175 degrees for 2 hours smoke time
  • 175 degrees for 10 hours no smoke. No need to add more wood. The wood should be either burnt or not on element. Just let it ride like it is.
  • Flip pork “meat” side up.
  • 195 degrees for 10 hours no smoke (no more wood)
  • Pull and let it rest about 45 minutes.
  • Shoulders have a lot of mussels and are the dark meat if it were a chicken.
  • I just start grabbing into the meat picking out any membranes or rubbery crap. I’m picky at this step your time might vary getting this done.
  • You can chop it up now or later and probably have plenty to freeze or something.
  • This burn is light on the “smoke” flavor. When you cook so low (lower than normal people) the meat holds a lot of the fat and you will have very little drippage and shrinkage for that matter. It didn’t come out mushy and still had a nice moist chew even on a microwave reheat.

Notes

Cook with what you got. Don’t go buying an electric smoker unless you plan to party with it. Gas, charcoal and ovens still work too!

© Texas Butter®

➕ Nutrition
Nutrition Facts
Smoked Sow Shoulder (SSS)
Amount Per Serving (355 g)
Calories 346 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 154mg51%
Sodium 175mg8%
Potassium 810mg23%
Carbohydrates 1g0%
Protein 45g90%
Vitamin A 140IU3%
Vitamin C 2.1mg3%
Calcium 42mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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