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My BigMouth Blog | A Blog by Jason Glover

Smoked Pork Shoulder with Easy Peasy Veggie Medley

Smoked Pork Shoulder with Easy Peasy Veggie Medley

Smoked Pork Shoulder with Easy Peasy Veggie Medley | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

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!

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Yields6 Servings
Prep Time10 minsCook Time3 hrsTotal Time3 hrs 10 mins

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

Smoke the Pork Shoulder
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.

Veggie Medley
5

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!)

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

Directions

Smoke the Pork Shoulder
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.

Veggie Medley
5

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!)

Smoked Pork Shoulder with Easy Peasy Veggie Medley

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