Greek Style Pork Shoulder

Can't put too many garlic slivers in the meat as far as I'm concerned.

Sounds great. Bet you get some smoke flavor anyway.

@jay1924 posted:

Sounds great. Bet you get some smoke flavor anyway.

Jay, my smoker is pretty clean so there was no noticeable smoke flavor. The Roast was actually amazing though. Very juicy, tender, with a nice crunchy outer layer. The Greek spices brings out a delicious herb flavor. I almost couldn't stop eating it!

It was in my SM045 at 250 for about 6 hours then I started cranking it up to 275 then 300 in order to play catchup.  It then went into the oven at 350 for about 1 hour then cranked up to 425 with Convection Bake to crisp up the skin for about 10-15 minutes. Started at 11am, finished at 7pm. Internal temp was just at 175-180.

Next time I will marinate it over night and get some better penetration of the flavor, and start it earlier so I don't have to rush it at the end. And I'll apply a heavier coat of Greek Seasoning.

I Used Cavender's All Purpose Greek Seasoning. I do note it contains MSG, plus 5 other spices not identified.

Flyingman, looks fantastic! I'm going to have to try it that way. What was your starting weight? I've used that Greek spice quite a bit  we like it on grilled lamb chops. Great job!

Jay, I bought several of these pork shoulders or butts? and I'd say in the 8lb range. Has a large bone down the middle. Mine had skin on one half which I left on and just cross=hatched it with a knife. It was truly a delicious pork roast, plenty of leftovers.

I suppose some added smoke flavor wouldn't hurt but smoke usually dominates the flavor so that is why I didn't use wood.

We love lamb chops done in a similar fashion, with typical Mediterranean type seasoning.