How To Slow Cook and Smoke Pork
 

 
Step 6:

Put the burner in the pot, feet the cord through the hole in the bottom. I prop the pot up on a couple of useless books to allow some airflow through the hole too. Turn on the burner and put a steel pie pan (not a disposable aluminum or tin foil or nonstick) on the burner, add a couple handfulls of wood chips, place the grill on top, add the pork, and cover with the bowl. Put the grill thermometer in the top.

You want to adjust the temperature so that you keep the thing at about 210-220F. Once you get it right, you probably won't have to adjust it again. A 5lb pork shoulder is going to take about 8 hours to cook like this. Check it every hour and add more wood chips as they are needed. When you hit an internal temperature of 170F, it's done. Some of you might say, "170F!? Surely you're mad! That's going to be one dryed out mess!" You couldn't be more wrong, and don't call me Shirley.
  

Step 7:

Wrap it up in a couple layers of heavy duty aluminum foil and let it sit for an hour. The internal temperature will probably top out around 180F before it starts to cool. So we're about 9 hours in at this point. Do you want it done fast, or do you want it done right?
   
 
Step 8:

This is what it looks like when it's done. It isn't burned. At this point, you can just grab the bone and pull it out. It should just slide right out.

You can pull this with a couple forks and make some really delicious sandwiches, but I just cut some thick slices and had it with some corn pudding, baked beans, and texas toast. You can see that even though we cooked the heck out of it, it still is just dripping with juices. This was the best piece of pork I've had in years, and I recommend this process to anyone who has a whole day to cook. It is pretty effortless, but requires you to be around for 9 hours.

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