Pork Smoked!

Last week I used some of my walnut to smoke up some pork shoulder. Unfortunately, Hy Vee only had boneless pork shoulder.

The trick to smoking with hardwood instead of charcoal is to have a separate fire burning. When the hardwood is burnt down to coals, transfer the coals to the smoker. If you try to burn the wood in the smoker it will be way too smokey and your meat will taste like an ashtray.

I smoked at 200 degrees for about 14 hours to get some really tasty pork!