Directions:
- Blend paprika, pepper, salt and sugar together in small bowl. Sprinkle over entire surface of pork shoulder, patting and massaging into meat. Cover meat with plastic wrap and refrigerate overnight. Allow meat to stand at room temperature for one hour before cooking.
- Heat gas or charcoal to 275 degrees. Heat soaked wood chips over direct heat surface for smoking. Place pork over indirect heat, fat side down. Cover and cook for 6 hours total, maintaining heat at 275 degrees, turning meat about once an hour. Pork should register about 165 degrees using an instant read thermometer inserted into the middle.
- Allow pork to rest until cool enough to shred. Pour any accumulated juices over shredded meat. Serve with BBQ sauce on buns.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.97 Kcal (2064 kJ) | ||
| Calories from fat | 104.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.61g | 18% | |
|---|---|---|---|
| Cholesterol | 226.75mg | 76% | |
| Sodium | 1368.34mg | 57% | |
| Potassium | 1490.47mg | 32% | |
| Total Carbs | 3.02g | 1% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 87.33g | 175% | |
| Iron | 4.3mg | 24% | |
| Calcium | 38.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 127.93 Kcal (536 kJ) | ||
| Calories from fat | 27.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 18% | |
|---|---|---|---|
| Cholesterol | 58.84mg | 76% | |
| Sodium | 355.1mg | 57% | |
| Potassium | 386.79mg | 32% | |
| Total Carbs | 0.78g | 1% | |
| Sugars | 0.3g | 5% | |
| Dietary Fiber | 0.27g | 4% | |
| Protein | 22.66g | 175% | |
| Iron | 1.1mg | 24% | |
| Calcium | 10mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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