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!
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!)
