Smoked a 8 1/2 pound pork shoulder and a 6 1/2 pound chicken. Pulled both pork and chicken and shredded and combined the to for a family project. My daughter and son in-law spread masa and on corn husks then fill and wrap to make tamales. Between the chicken and pork finished got 10 lbs. of finished meat.
We finished steaming 145 tamales. Two days work. One to smoke and season the meat and the other to assemble and steam. Nice to have the family here.
Taking a break from peeling a bushel of Hatch Green Chilis and a half a bushel of Pueblo Big Jim Chilis. My back is killing me from bending over the counter and sink, but it will be worth it when I have vacuum sealed Green Chilis through the winter. Making a batch of Colorado Pork Green Chili on Wednesday with about 3 pounds of them. It’s great for smothered burritos, enchiladas, eggs, meat loaf, roasted chicken…well, just about anything.
Love them roasted on the barbie with broiled Prosciutto wrapped around asparagus and stuffed inside with cream cheese. 
(Where is the ‘chef doing a magnificent mouth puckering kiss’ emoji?)
Looks like coleslaw in the background and that counts as green !! 
Yeah, that counts.
8 1/4 pound pork shoulder. Salted and rubbed. Will put it on my pellet grill at 10:00 pm tonight at 200/225 F. Should be done about noon tomorrow.
Looks awesome and should be delicious with your low and slow.
What he ^^^^^ said.
This is the second shoulder I’ve done in two weeks. When the first went into the tamales I knew I had to make one for me to eat solo. It made some nice sandwiches. The prices dropped in the last week to $1.45 a pound. Too cheap to pass up. I have two friends on chemo so the rest will go them.
