Chef Big DA masterclass in texture and acidity, featuring 6-hour smoked pork shoulder glazed with a sophisticated balsamic and tart cherry reduction.
Trim excess fat from the pork shoulder, leaving about a quarter-inch fat cap for moisture.
Use a sharp boning knife for precision.
Combine salt and pepper to create a classic 50/50 dalmatian rub. Coat the pork liberally on all sides.
Press the rub into the meat to ensure it sticks during the long smoke.
Preheat your offset smoker to 250°F using post oak or hickory wood.
Wait for clean, blue smoke before putting the meat on.
Place the pork in the smoker and cook until an internal temperature of 165°F is reached and a deep, dark bark has formed.
Spritz with water or apple cider vinegar every hour after the first three hours.
While the pork smokes, combine balsamic vinegar, cherry juice, honey, shallots, and thyme in a small copper saucier. Simmer until reduced by half and highly viscous.
Strain through a fine-mesh sieve for a Michelin-level finish.
Wrap the pork in peach butcher paper and return to the smoker until it reaches 203°F internally.
The meat should feel like butter when probed.
Allow the pork to rest for at least one hour before shredding or slicing. Drizzle generously with the cherry-balsamic gastrique before serving.
Resting is non-negotiable for juice retention.
The key here is the 'Bark' on the pork. We’re using a traditional offset smoker approach but finishing with a high-viscosity Italian gastrique. Do not skip the resting period; the connective tissue needs that time to fully gelatinize. If the sauce is too thin, reduce it further until it coats the back of a spoon with stunning clarity.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.