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Step 1
Slice a criss cross pattern on the fat cap of the pork shoulder, by slicing 1/3 to 1/2 inch deep every inch and then turn the shoulder 90 degrees and slice again
Step 2
Inject one of the shoulders with Tony Chachere's Roasted Garlic and Herb injection
Step 3
Rub each one down with the Tony Charchere's Creole Seasoning (no salt needed)
Step 4
Set up the smoker for 275 and place the two shoulders in the cooker
Step 5
Smoke until they reach 167F-170F and then wrap in pink butcher paper and place back into the cooker
Step 6
Once the shoulders hit 203, remove from the heat and place in an empty cooler, paper and all
Step 7
After at least an hour, pull the pork and do a taste test