Smoky Chinese Pork
Prep Time10 mins
Cook Time20 mins
Smoking Time2 hrs
Servings: 8 people
- 5 pound Pork shoulder
- 2 to 3 Cups Apple wood chips
- 1 T Fresh ginger grated
- 2 Cloves Garlic grated
- 1 TB Vegetable oil
- 2 TB Soy sauce
- 2 T Oyster sauce
- 1/2 Cup Water
- 2 T Sugar
- 3 Green onion
- 12 Oz. Bean sprouts
Remove pork from its wrapper and pat dry with paper towels.
Cut into 5 to 6 even chunks. Sprinkle with salt and place in the fridge until you're ready to add to the smoker box. This can be done in the morning or right before smoking, whatever your time line is.
Heat your grill to 240 degrees.
Put a disposable foil tray with 2 cups of water on the grates.
Assemble the smoker box. In the bottom tray, add wood chips, then slide the grate back on, place your pork on the meal grate. Put on the cover.
Position the smoker on the grill. Try to position so it’s not over the active burners, but it’s fine if it is. Cook for 2 hours.
Bring pork inside and shred each piece with two forks.
Heat large, deep pan over medium high heat. Add oil and heat for a couple minutes.
Add ginger and garlic. Make sure you stir so they don’t burn. Cook for a minute.
Add soy sauce, oyster sauce, water and sugar. Cook for 1 minute.
Add bean sprouts and green onion. Mix well and cook for 2 minutes.
Add pork and stir, cooking for another 5 minutes.
That's it! Serve with rice.
Calories: 810kcal | Carbohydrates: 7g | Protein: 67g | Fat: 55g | Saturated Fat: 21g | Cholesterol: 244mg | Sodium: 569mg | Potassium: 1027mg | Fiber: 1g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 8.7mg | Calcium: 91mg | Iron: 4.7mg