Tonight’s dish is the test for my new Loki Smart WiFi Meat Thermometer – a smoked pork shoulder. This dish is one that has many uses – pulled pork for sandwiches, pork fried rice, or even chili verde enchiladas. What would you like to see me make with this dish? I started with brining the meat like I did in this post, except I substituted 1 1/2 teaspoons of Berbere spice blend for the myriad of spices I used earlier.

Now that the weather is getting warmer, I plan to spend more time smoking and grilling dishes, so you have been warned! But for now, let’s get busy on this smoked pork shoulder….

The brined pork shoulder has been patted dry, coated in vegetable oil and slathered in berbere.  The smoker box has a bed of pecan chips and the the Loki probe has been inserted into the middle of the meat.

Next, I fit the top of the smoker and placed it on the pre-heated barbecue grill.

Here is a screen shot of the Loki app (on my tablet!) tracking this pork shoulder’s progress.

Here is the pork shoulder after 2 hours in the smoker and cooked to an internal temperature of 205 degrees…

and the results after being rested then shredded/pulled.

The results?  Smoky. Juicy. Delicious. Thanks for the assist Loki!

If you are interested in getting your own Loki Smart WiFi Meat Thermometer, visit their website – https://www.lokiproducts.com/ – for more information.

 

 

Save

Save

Save

Save

Save

Save

Save

Save