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Smoked Peppery Pork Shoulder
Impress your friends and family this holiday season with this peppery smoked shoulder. Its simple, juicy and delicious. It will be worth the wait.
![](https://sunporkfreshfoods.com.au/wp-content/uploads/2019/08/Time.png)
6 - 8 hrs
![](https://sunporkfreshfoods.com.au/wp-content/uploads/2019/08/Difficulty.png)
Easy
![](https://sunporkfreshfoods.com.au/wp-content/uploads/2019/08/Serves.png)
8
What you’ll need
![](https://sunporkfreshfoods.com.au/wp-content/uploads/2016/06/Pork-Easy-Carve-Shoulder.png)
INGREDIENTS
- 2kg Pork shoulder
- 8 Tbsp. salt
- 4 Tbsp. pepperberry salt
- 6 Tbsp. smoked paprika
- 2 Tbsp. ground garlic
- 2 Tbsp. ground onion
- 1 Tbsp. ground cumin
- 1 tsp. ground chilli
- 4 Tbsp. cracked black pepper.
- 2 Tbsp. olive oil
How to make it
- Preheat the smoker to 110-120OC with your favourite wood.
- In a small bowl combine all the spices together. Lightly brush the shoulder with oil all over. Rub the spice mixture all over and let it rest for 15 mins to absorb.
- Place into the smoker and leave for 5 hrs. Remove from smoker and wrap with butchers paper or foil and continue to cook for another 1 hr or until internal temperature reaches 65-70OC.
- Serve and enjoy!