Pork Shoulder Smoked with Sugarcane and Oak Wood

Smoked Pork Shoulder

Chef Amy Sins of New Orleans smoked this nice pork shoulder in her SmokinTex 1400.

Chef Amy smoked 3 pork shoulders for 19 hours with dried sugarcane and oak wood.
She says, ” We grow sugarcane. I cut it into 4 inch pieces. It is best when dried because fresh can make the inside (of the smoke box) a little sticky. Both ways give a sweet and grassy flavor.”

We met Amy last year at the Louisiana Restaurant Association show. She is a busy chef with Langlois, radio, writing cookbooks and she is also very involved with her community.

You can find more on Chef Amy on Instagram and her website here.
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