Should You Smoke Your Pork Shoulder in a Pan?
I’ve been smoking pork shoulders for years, and I’ve always done it in a smoker. But recently, I’ve been experimenting with smoking them in a pan, and I’ve been really impressed with the results. It’s so much easier than smoking them in a smoker, and it doesn’t take as long. Not only that, the pork shoulder comes out just as juicy and flavorful, if not more so.
If you’re thinking about smoking a pork shoulder, I encourage you to try it in a pan. You won’t be disappointed.
What is Pan Smoking?
Pan smoking is a method of smoking meat in a pan on the stovetop. It’s a great way to smoke meat if you don’t have a smoker, or if you’re just looking for a quicker and easier way to smoke meat. Pan smoking is also a great way to smoke meat in small batches.
How to Pan Smoke a Pork Shoulder
Pan smoking a pork shoulder is easy. First, you’ll need to season the pork shoulder with your favorite rub. Then, you’ll need to place the pork shoulder in a pan on the stovetop over medium heat. Add some wood chips to the pan, and then cover the pan with a lid.
Reduce heat to low, and smoke the pork shoulder for 2-3 hours, or until the internal temperature reaches 165 degrees Fahrenheit. Once the pork shoulder is done, let it rest for 30 minutes before slicing and serving.
Tips for Pan Smoking a Pork Shoulder
- Use a heavy-bottomed pan. This will help to distribute the heat evenly and prevent the pork shoulder from burning.
- Don’t overcrowd the pan. If the pan is too crowded, the pork shoulder will not smoke evenly.
- Use wood chips that are specifically designed for smoking. This will help to give the pork shoulder a nice smoky flavor.
- Keep the pan covered. This will help to create a smoky environment and prevent the pork shoulder from drying out.
- Don’t overcook the pork shoulder. The pork shoulder is done when the internal temperature reaches 165 degrees Fahrenheit. If the pork shoulder is overcooked, it will be tough and dry.
FAQs About Pan Smoking a Pork Shoulder
Q: What kind of wood chips should I use?
A: You can use any type of wood chips that are specifically designed for smoking. Some popular choices include hickory, oak, and apple.
Q: How long should I smoke the pork shoulder?
A: The smoking time will vary depending on the size of the pork shoulder. A 5-pound pork shoulder will take about 2-3 hours to smoke. A 10-pound pork shoulder will take about 4-5 hours to smoke.
Q: What temperature should I smoke the pork shoulder to?
A: The pork shoulder should be smoked to an internal temperature of 165 degrees Fahrenheit.
Q: Can I smoke a pork shoulder in a pan if I don’t have wood chips?
A: Yes, you can smoke a pork shoulder in a pan without wood chips. However, the pork shoulder will not have as much of a smoky flavor.
Conclusion
Pan smoking a pork shoulder is a great way to get delicious, smoky flavor without having to use a smoker. It’s a quick and easy process, and it’s perfect for small batches of meat.
If you’re interested in learning more about pan smoking, I encourage you to do some research online. There are plenty of great resources available that can help you get started.
