Smoked Pork Shoulder
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
8 hrs
-
Resting Time
20 mins
-
Total Time
8 hrs 45 mins
-
Servings
12 -
-
Calories
303 kcal
-
Course
Main Course
-
Cuisine
American
Smoked Pork Shoulder
Description
The Smoked Pork Shoulder recipe begins with preparing a dry rub from brown sugar, kosher salt, coarsely ground black pepper, paprika, garlic powder, minced dried onion, and cayenne pepper. The pork shoulder is coated with olive oil, then massaged thoroughly with the rub to cover all surfaces. This seasoning balances sweetness, heat, and savoriness.
The smoker is set up with wood pellets, commonly applewood, pecan, or cherry, and a baking dish filled with water placed inside to create steam that helps keep the meat moist. The shoulder is smoked initially at 250°F, developing a smoky crust and deep flavor over several hours. Periodically spritzing the pork with a mixture of apple juice and apple cider vinegar maintains moisture and adds a subtle tang to the bark.
Smoking is done gradually over eight hours or more, ensuring tender, juicy meat that can be sliced or shredded. The recipe notes adapt the method to other smoker types and provide guidance for using a grill with soaked wood chips if a pellet smoker is unavailable.
This pork shoulder is suitable for barbecues, sandwiches, or hearty meals where smoky, well-rubbed pork enhances the dish.
Ingredients
- 8 lb pork shoulder these may also be labeled as pork butt, bone-in
- olive oil
- water
DRY RUB
- 1/4 cup light brown sugar packed
- 2 Tbsp black pepper coarsely ground
- 2 Tbsp kosher salt
- 1 Tbsp paprika
- 1 Tbsp garlic powder
- 1 Tbsp onion dried, minced
- 1 tsp cayenne pepper
SPRITZ
- 1/4 cup apple juice
- 1/4 cup apple cider vinegar
Instructions
PREPARE THE SMOKER
- Fill hopper of smoker with wood pellets, I usually use applewood, but pecan or cherry would work as well.
- Start smoker on the smoke setting for 5-10 minutes. Increase heat to 250 F degrees.
- Fill an 8x8" baking dish, or other baking dish with water and set aside to add later. I like to use a foil dish for this, since I won't care if it gets messed up.
PREPARE THE PORK SHOULDER
- Place all your seasonings (brown sugar, pepper, salt, paprika garlic, minced onion and cayenne) in a small bowl and stir with a fork to combine.
- Place your pork shoulder on a baking sheet and rub the entire shoulder down with olive oil. Sprinkle the seasonings over it and rub the seasonings into it (every inch of the shoulder should be covered). There's no better tool for this than your hands, so if you're squeamish about touching raw meat, use a pair of disposable gloves.
SMOKE THE PORK
- Add baking dish filled with water to smoker, on the grate on one side of the smoker.
- Fill a small spray bottle with the apple juice and apple cider vinegar and set aside. Every hour you're going to open up the smoker and completely spritz the pork shoulder.
- Place pork shoulder on the grate and close the lid. Keep the smoker temperature around 250-275 F degrees while smoking during these first several hours. Smoke for approximately 4 hours, spritzing with the spray bottle every hour.
- Check the internal temperature of the pork shoulder using a meat thermometer. By this time, the pork should be at LEAST 145 F degrees.
- Completely spritz the pork shoulder one more time and carefully wrap it in aluminum foil or peach paper.
- Place pork back into smoker and lower temperature to 225 F degrees. Smoke pork about another 4 hours, but do not spritz during this stage of cooking.
- Check the internal temperature of the pork shoulder using a meat thermometer. You're looking for your pork shoulder to be about 200 F degrees. 195-205 F degrees is a good range for making amazing pulled pork!
- Remove pork from smoker and let rest for at least 20 minutes, but up to 2 hours. Keep the pork wrapped up tight, and I like to add mine to either clean, empty cooler, or my oven (turned off).
Notes
- This recipe uses a Traeger Wood Pellet Smoker; adapt smoking technique for other smoker types following manufacturer instructions.
- For charcoal grills, use a foil pouch filled with soaked wood chips and poke holes, placing it on lit burners; keep the pork off direct heat and maintain grill temperature around 250°F.
- Rub seasoning by hand for even coverage, using disposable gloves if preferred.
- Smoke at 250°F for four hours, then wrap and reduce heat to about 225°F, smoking an additional four hours or until done.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 124mg | 41% |
| Sodium | 1306mg | 54% |
| Potassium | 690mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
