10 lb Smoked Pork Shoulders (serves 15 people)

Ok everyone, today I am going to break from tradition to tell you about a new culinary experience I had at a recent ranch party. At this party, several college students from New Orleans decided to smoke a 10 pound shoulder of pork. Everyone at the party was skeptical of their capabilities, yet they perservered despite this lack of faith. These students smoked the shoulder for 10 hours, re-braising it every 30 minutes. The result was the most delicious home cooked meat I have ever tasted. Here's the basic recipe. Unfortunately you need a smoker for this one, which is usually about a 180 dollar investment. Nonetheless, I'd say it would be worth it.

Required Items:
- Smoker
- Hickory smoking chips
- a braising brush
- rosemary
- cayenne pepper
- brown sugar
- vinegar
- 10 lb pork shoulder (can buy from Wal-Mart)
- parsley
- Worchester sauce
- soy sauce
- and a pinch of dirt for that earthy taste (definitely optional, this addition was made when one of the college guys dropped a mixture on the ground and proceeded to use it as a braising sauce.

Step one: Make a mixture of the rosemary, cayenne pepper, parsley, Worchester sauce, and brown sugar. Add some water. Make a second mixture with the rosemary and parsley, and soak the wood chips for half an hour.

Step two: Spread the first mixture over the pork shoulder generously, before sticking it into the smoker.

Step three: Stick the soaked woodchips into the smoking tray, and the left over water in to the tray adjacent to it.

Step four: begin smoking the meat, re-braise every 30 minutes. Do this for 10 hours (or an hour for every pound of meat)

Step five: After the 10 hours, take the meat out and let it cool for 20 minutes.

Step six: Once the meat cools, shred it up with two forks. It should be tender enough to melt away at the touch.

Step seven: make a sauce using the cayenne peppers, water, parsley and vinegar, place it on the meat, and eat to your heart’s content. It also tastes great as sandwich meat.