SMOKED PORK SHOULDER WITH EASY PEASY VEGGIE MEDLEY
Jason Glover
6
10 minutes
3 hours
308
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!
Ingredients
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
Tools
Directions
- Rub the pork shoulder down with your favorite dry rub and smoke at 250°F until an internal temperature of 160°F is reached.
- Remove from the smoker, lay on a few sheets of foil, pour the orange juice over the top, then wrap up with the foil.
- 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.)
- Let rest for one hour.
- For the veggie medley, heat the basil oil in a large skillet over medium-high heat.
- Sauté the onion and garlic until softened.
- Add the zucchini, season with salt and pepper, and continue sautéing for 1-2 minutes.
- 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.
- 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!)
