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Jon's Smoked Pork Recipe

This is not a carefully guarded secret.

I use a 30" upright electric smoker set to 210 degrees Fahrenheit and hickory for pork. The flavors blend incredibly well. Hickory is also a flavor from the Ozark Mountains that I so love.

Go to favorite meat market and buy as many pork shoulder as will fit with space on your grills and you need to serve, considering space for the smoke to circulate.

Preheat smoker, again to 210.

Allow Pork to achieve room temperature.

Remove skin.

Coat in mustard, a light dusting of ground cumin, and hot sauce.

Place the pork in the smoker, adding the hickory shavings.

Leave alone. I mean really, leave it alone, and wait 9-12 hours as the smoke blends with the flavors of the gradually heating pork. I check the smoker temperature several times, but I do not open the smoker.

I replenish hickory shavings three times during the first 2 hours, but then not until I am pretty close to taking the pork off.

When I take the pork off, I put it in turkey basting/cooking bags, because they will handle the heat well and will add no additional or potentially unwanted flavors. Then I leave them in a warm place until I am ready to serve the pork.

Just prior to serving the pork, I tear the pork into as large pieces as will fit on the sandwich roll of your choice.

God is truly glorified by this recipe, remembering that Jesus covered this topic in Matthew 15, beginning at verse 10 "Then he called the crowd to him and said to them, 'Listen and understand: 11 it is not what goes into the mouth that defiles a person, but it is what comes out of the mouth that defiles.” 
                                                                  NRSV Matthew 15:10-12

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