Smoked Pork Shoulder with Red Cabbage-Onion Relish
 
Makes 6 to 8 Servings
Ingredients
  • 1 tablespoon granulated sugar
  • 2¼ teaspoons garlic salt
  • 2¼ teaspoons kosher salt
  • 1½ teaspoons firmly packed dark brown sugar
  • 1½ teaspoons paprika
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ⅛ teaspoon dried oregano
  • ⅛ teaspoon ground red pepper
  • ⅛ teaspoon ground black pepper
  • 1 (4½- to 5-pound) bone-in Boston butt pork roast
  • 2 tablespoons brown spicy mustard
  • Mesquite wood chips
  • Natural wood charcoal
  • Vinegar Mopping Sauce (recipe follows)
  • Red Cabbage-Onion Relish (recipe follows)
Vinegar Mopping Sauce
  • 1¾ cups apple cider vinegar
  • ¼ cup hot sauce*
  • 2 (¼-inch) lemon slices
  • 1½ teaspoons kosher salt
Red Cabbage-Onion Relish
  • ¼ cup firmly packed dark brown sugar
  • ⅓ cup olive oil
  • ¼ cup rice wine vinegar
  • 1 teaspoon yellow mustard seed
  • 1 teaspoon kosher salt
  • 2 cups chopped red cabbage
  • 1 medium red onion, chopped
Instructions
  1. In a small bowl, combine granulated sugar, garlic salt, kosher salt, brown sugar, paprika, chili powder, cumin, oregano, red pepper, and black pepper.
  2. Pat pork dry with paper towels. Using a sharp knife, score fat cap in a diamond pattern, making sure not to cut into pork. Spread mustard over all sides of pork. Rub spice mixture over all sides of pork. Cover with plastic wrap and refrigerate overnight.
  3. Unwrap pork and let stand at room temperature for 30 minutes. Soak wood chips in water for at least 30 minutes.
  4. Preheat smoker to 225° to 250°. Arrange soaked wood chips over coals.
  5. Place pork in smoker. Cook, covered with smoker lid, until meat is very tender and a meat thermometer inserted in the thickest portion registers 195°, 8 to 10 hours, basting every hour with Vinegar Mopping Sauce. Remove pork and let stand for 30 minutes. Shred pork, discarding fat and bone. Serve with Red Cabbage-Onion Relish.
Vinegar Mopping Sauce
  1. In a medium bowl, combine all ingredients. Cover, and let stand at room temperature until ready to use.
Red Cabbage-Onion Relish
  1. In a medium bowl, stir together brown sugar, oil, vinegar, mustard seed, and salt, whisking until sugar is dissolved. Add cabbage and onions. Toss to coat. Refrigerate for at least 5 hours. Stir to coat just before serving.
Notes
*We used Louisiana Hot Sauce.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/smoked-pork-shoulder-red-cabbage-onion-relish/