Smoked Pork Shoulder
User Reviews
5
-
Prep Time
10 mins
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Cook Time
7 hrs 30 mins
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Servings
12
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Calories
249 kcal
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Course
Main Course
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Cuisine
American
Smoked Pork Shoulder
Description
This recipe focuses on producing tender smoked pork shoulder by seasoning it with dry rub and letting it rest overnight to absorb flavors. The pork cooks for several hours at low temperature using indirect heat in a smoker or grill, with a water pan beneath to keep the environment moist and avoid drying the meat. Spraying with juice or marinade helps maintain moisture and layering smoke flavor.
The slow smoking until the internal temperature reaches about 185-195°F results in juicy, tender meat suitable for shredding. The exterior develops a flavorful smokey bark. Resting the meat wrapped in foil after smoking allows redistribution of juices, making slices or pulled pork moist and flavorful.
This smoked pork shoulder is served with barbecue sauce if desired, making it suitable for sandwiches or a main dish. Consistent temperature control and adding wood chips periodically are key to success.
Resting for at least 30 minutes and up to several hours after smoking improves juiciness. Using a water-filled disposable tray captures drippings and preserves moisture. Use indirect heat for best results and monitor the cooking to maintain a steady temperature.
Ingredients
- 5 pounds pork shoulder pork butt, boneless
- 1/2 cup dry rub
Instructions
- Slather the pork with the dry rub, then cover and refrigerate overnight, if possible.
- Preheat smoker to 225F / 107C, or set up a grill for indirect heat.
- Place pork in the smoker (with water tray underneath) fatty side up, close lid and adjust smoke vents.
- Cook the pork until it reaches an internal temperature of 185F - 195F / 85C - 90C. The actual time will depend on the consistency of heat and the size of the pork shoulder but plan to allow about 90 minutes per pound.
- When done, remove meat from smoker, cover in foil, and let rest for at least 30 minutes.
- Shred and then serve with BBQ sauce, if you prefer.
Pitt Boss Smoked Pork Shoulder
- Preheat the Pit Boss pellet grill to 250 degrees F / 120 degrees C.
- Place an aluminum pan filled with water on the far side of the grill.
- Place the pork shoulder butt on to the grill grates with the far side facing down.
- Close the lid and let the pork smoke for about 3 hours spraying it with juice or marinade every 30 minutes.
- When the pork butt has reached 150 degrees F / 65 degrees C, remove from the smoker and wrap in foil.
- Return the foil wrapped pork to the smoker and heat to an internal temperature of 192 degrees F / 89 degrees C.
- Remove the foil and return the unwrapped meat to the pellet smoker. Increase the temperature of the pellet grill to 275 degrees F / 135 degrees c and cook until the meat reaches an internal temperature of 203 degrees F / 95 degrees C.
- Allow the meat to rest for 20-30 minutes before shredding and serving.
Notes
- Use indirect heat and maintain consistent smoker temperature for even cooking.
- Add soaked wood chips every 45 minutes to keep a steady smoke level.
- Place a water-filled tray under the pork to catch drippings and keep the meat moist.
- Let the cooked pork rest wrapped in foil for at least 30 minutes to improve juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 43g | 86% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 113mg | 38% |
| Sodium | 103mg | 4% |
| Potassium | 734mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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