Servings
Font
Back
0 from 12 votes

Smoked Pork Shoulder

Smoked pork shoulder is tender, flavorful, and easy to make.

Prep Time
10 mins
Cook Time
7 hrs 10 mins
Servings: 12
Calories: 249 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 5 pounds boneless pork shoulder pork butt
  • 1/2 cup dry rub

Instructions

    Cup of Yum
  1. Slather the pork with the dry rub, then cover and refrigerate overnight, if possible.
  2. Preheat smoker to 225F / 107C, or set up a grill for indirect heat.
  3. Place pork in the smoker (with water tray underneath) fatty side up, close lid and adjust smoke vents.
  4. 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.
  5. When done, remove meat from smoker, cover in foil, and let rest for at least 30 minutes.
  6. Shred and then serve with BBQ sauce, if you prefer.
Pitt Boss Smoked Pork Shoulder
    Cup of Yum
  1. Preheat the Pit Boss pellet grill to 250 degrees F / 120 degrees C. 
  2. Place an aluminum pan filled with water on the far side of the grill. 
  3. Place the pork shoulder butt on to the grill grates with the far side facing down. 
  4. Close the lid and let the pork smoke for about 3 hours spraying it with juice or marinade every 30 minutes. 
  5. When the pork butt has reached 150 degrees F / 65 degrees C, remove from the smoker and wrap in foil. 
  6. Return the foil wrapped pork to the smoker and heat to an internal temperature of 192 degrees F / 89 degrees C. 
  7. 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.
  8. Allow the meat to rest for 20-30 minutes before shredding and serving. 

Notes

  • There are 4 Blue Plan SmartPoints in a serving.
  •  
  • Use indirect heat for the best cooking results.
  • Add more soaked wood chips every 45 minutes or so to keep the smoke going.
  • Place a water-filled disposable tray under the pork to catch any drippings and help to keep the meat moist.
  • You may need to add additional water (or juice or beer) during the cooking process.
  • Closely monitor your grill or smoker temperature. Consistent temperature is the key to tender pork.
  • When done, be sure to let the meat rest. Wrapping the pork and letting it rest for at least 30 minutes and up to several hours after smoking will result in extra juicy and flavorful meat.

Nutrition Information

Calories 249kcal (12%) Carbohydrates 2g (1%) Protein 43g (86%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 113mg (38%) Sodium 103mg (4%) Potassium 734mg (21%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 77IU (2%) Vitamin C 1mg (1%) Calcium 42mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 249

% 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.