SMOKED PORK SHOULDER WITH JACK DANIELS CHIPS
INGREDIENTS
– 1 Pork Shoulder (3 kg)
– Sea Salt and Black Peppercorns
– Extra Virgin Olive Oil
– Thyme
– Salt and Pepper
– Jack Daniels wood chips
STEP BY STEP
1. Start your Kamado Argentino. Once it reaches temperature, close the interior air intake and the top damper so that it functions for smoking (refer to the options table in Edukamado).
2. Take 200 grams of Jack Daniels Barrel Chips and soak them in water for 10 minutes. Rub the pork shoulder with extra virgin olive oil and a splash of balsamic vinegar. Sprinkle with fresh thyme and black pepper. Ideally, refrigerate for at least 6 hours.
3. Place it on the grill of your Kamado and season it with fine sea salt all over its surface.
4. After 20 minutes of placing the pork shoulder, add 150 grams of Jack Daniels Barrel Chips or the type of wood you have selected from our exclusive line of smoking chips to the coals. Repeat this process once more after 20 minutes.
5. The cooking time is 2 to 2 1/2 hours, depending on the desired level of doneness. You can add as much pork shoulder as you can fit, leaving space between each one so that the smoke can circulate.