Instagram Post by Revolution Barbecue from Thornton, Colorado

Pork shoulder with our test blend of Fajita Spice along with pacific flake sea salt and brown sugar. Will be making carnitas today but not before this beauty gets a smoke on our @traegergrills Timberline 850. Using pecan wood today and running super smoke at 225° for about 2 hours and then switching to 250° to finish it off. After about 4 hours I will switch to the pan method to get all those drippings 🐷❤️ Stay sage and healthy!!⠀
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