- 1 [4 to 6-pound / 1.8 to 2.7-kg] shoulder pork roast
- Creole garlic marinade
- Cajun seasoning, to taste
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- Leave some wood chips to soak in water for 1 hour; prepare smoker.
- Inject pork roast with 1 1/2 ounces [45 mL] marinade mixture per pound [454 g] of meat.
- Season to taste with Cajun seasoning.
- Transfer pork roast onto smoker rack.
- Smoke pork roast for approximately 3 hours, until a meat thermometer inserted into the thickest part indicates 145°F [63°C].
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