Jim got a smoker for Christmas, so right now he’s totally into smoked meat. I, on the other hand, am getting tired of it. Still, we’re having a New Year’s Eve dinner gathering of friends, so we decided to break out the smoker. I’m adapting a recipe I enjoy making either in the oven or on the grill to the smoker – Jim will smoke it low and slow for several hours. If you’d like to cook it in the oven, then I recommend roasting at 325 for about an hour per pound. For the brine:

• 8 quarts of cold water
• 1 cup sea salt

For the roast:

• 5-6 pound pork shoulder roast
• Salt and fresh cracked black pepper to taste

For the glaze

• 1 cup maple syrup
• 3 tablespoons coconut aminos
• 3 tablespoons whiskey
• Zest of one orange
• Juice from two oranges
• 1-2 tablespoons sriracha or to taste (red pepper flakes for paleo)

1. Combine water, brown sugar, and salt in a cooler, mixing well.
2. Add pork shoulder and allow roast to brine for about 5-6 hours.
3. Remove roast from brine and rinse. Pat dry with paper towels.
4. Season pork with salt and pepper. Smoke at about 225 degrees, one hour per pound.
5. While roast smokes, combine syrup, soy sauce, whiskey, orange zest, orange juice, and sriracha in a small saucepan.
6. Simmer the glaze until syrupy.
7. Begin brushing glaze onto meat in about hour #3 of cooking, and brush glaze every 15 minutes.
8. Cook meat to an internal temperature of 190 degrees.
9. Remove from oven and allow to sit, tented with foil, for 30 minutes, before slicing.