The selection of appropriate wood greatly influences the final flavor profile of slow-smoked pork shoulder. Different varieties impart unique characteristics, ranging from subtle sweetness to a more robust and smoky taste. For example, fruit woods like apple or cherry can provide a delicate sweetness, while hickory offers a bolder, more traditional smoke flavor often associated with barbecue.
Choosing the right wood is crucial as it significantly impacts the overall quality and enjoyment of the finished product. The wood contributes not only to the taste but also to the aroma and appearance of the cooked meat. Historically, certain wood types have been favored in specific regions and culinary traditions, reflecting local availability and established flavor preferences. This choice has become an integral element of barbecue culture and competition.
