YIELDS: 6 Servings PREP TIME: 10 mins COOK TIME: 3 hrs TOTAL TIME: 3 hrs 10 mins

Smoked pork shoulder with a fresh and easy veggie medley. The perfect summertime meal! Don't skip the basil oil - it adds tons of flavor to the veggies!


Pork Shoulder
2 lbs pork shoulder
Your favorite dry rub
½ cup orange juice

Veggie Medley
1 cup frozen corn
1 cup frozen peas
1 fresh zucchini, sliced into half moons
1 can diced, fire roasted tomatoes
½ cup sliced mushrooms
½ cup diced onion
2 tsp minced garlic
1 tsp dried basil
½ tsp cumin
Salt and pepper, to taste
1 tsp fresh thyme
2 tbsp basil oil
Splash of white wine

Large skillet 
Instant read thermometer


  1. Rub the pork shoulder down with your favorite dry rub and smoke at 250°F until an internal temperature of 160°F is reached.
  2. Remove from the smoker, lay on a few sheets of foil, pour the orange juice over the top, then wrap up with the foil.
  3. Continue smoking until an internal temperature of 195°F is reached. (The whole thing took me about 3 hours. You can also bake in the oven instead of smoking.)
  4. Let rest for one hour.
  5. For the veggie medley, heat the basil oil in a large skillet over medium-high heat.
  6. Sauté the onion and garlic until softened.
  7. Add the zucchini, season with salt and pepper, and continue sautéing for 1-2 minutes.
  8. Add the corn, peas, tomatoes, mushrooms, thyme, basil, and cumin. Continue sautéing for 5-6 minutes then add a splash of wine and cook another minute or two.
  9. Remove from heat and serve alongside the smoked pork shoulder. (This meal is great with some rice on the side and a little chutney for the pork!)