Smoked Pork Shoulder Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
12 hrs
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Additional Time
45 mins
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Servings
20
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Calories
184 kcal
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Course
Main Course, Lunch
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Cuisine
American
Smoked Pork Shoulder Recipe
Description
This Smoked Pork Shoulder recipe involves trimming fat from a 6-9 pound pork shoulder or butt, then spreading yellow or Dijon mustard onto its surface. The mustard helps the dry rub adhere and contributes to the bark’s texture. The dry rub combines sea salt, black pepper, garlic granules, onion granules, paprika, and cumin to season the meat generously.
The pork is smoked at 250°F over a drip pan with water, which aids moisture control. Every hour after the initial 3 hours, the meat is spritzed with a blend of apple juice, apple cider vinegar, and water to keep it moist and help tenderize through acidity. Smoking continues until the fat bark cracks and the internal temp reaches 165-170°F, about 6-7 hours.
Once smoked, the pork is wrapped tightly in double layers of foil, further spritzed, and rested at room temperature for 30-45 minutes before pulling. This resting step lets juices redistribute for moist meat. The vinegar in the spritz enhances tenderness, and the rub creates a flavorful bark. The recipe notes that the meat can be reheated gently with stock and can be stored refrigerated for up to 4 days or frozen.
Variations include using different smokers, adding other rub ingredients like sugar or chili powder, brining, or injecting flavors. The method emphasizes watching for visual cues like the splitting of pork skin to determine doneness.
Ingredients
For the Rub:
- 3 tablespoons salt sea salt
- 2 tablespoons black pepper
- 2 tablespoon garlic granules
- 2 tablespoon onion granules
- 2 tablespoons paprika
- 2 tablespoons cumin
For the Spritzer and Sauce:
- 1 cup apple juice
- 1/2 cup apple cider vinegar
- 1/2 cup water
For the Pork:
- 6-9 pound pork shoulder fat trimmed, or pork butt
- 4 tablespoons yellow mustard or Dijon mustard
Instructions
- Preheat the smoker to 250°. Place a drip pan filled with water under the grill grates.
- Rub: Combine all of the ingredients and set them aside.
- Spritzer: Add the apple juice, cider, and water to a spray bottle and shake. Set aside.
- Rub the mustard on every side of the pork shoulder, creating a thin layer.
- Next, generously season the pork shoulder on all sides with the rub.
- Add the pork shoulder to the smoker over the drip pan filled with water and smoke for 3 hours.
- Next, spray the pork shoulder with 15-20 sprays of the spritzer. Repeat this process for the next 3 hours every hour with the same amount of spritzes.
- Once the pork reaches an internal temperature of between 165° and 170° or the top part of the fat on the bark has split, about 6-7 hours, remove the pork from the smoker.
- Place the pork shoulder on a large sheet of double foil, generously spritz it, and wrap it extremely tight by folding over and covering up the pork shoulder.
- Place the pork shoulder back on the smoker, bone side up, and cook until it reaches an internal temperature of 200° to 205°, about 2-4 hours.
- Remove the pork shoulder from the smoker and rest in the foil for 30-60 minutes before removing the bone, and large chunks of fat, and pull it using forks, cloves, or tongs.
- Serve pork shoulder with BBQ sauce on the side or as a sandwich.
Notes
- Reheat smoked pork by simmering with some stock in a covered pot at 325°F for 30 minutes to maintain moisture.
- Store leftover pork in an airtight container refrigerated for up to 4 days, or freeze for longer storage.
- Mustard helps the rub adhere and aids bark formation; Dijon or yellow mustard can be used.
- Spritzing with apple juice, cider vinegar, and water repeatedly during smoking adds moisture and tenderizes the meat.
- Look for the pork skin to crack and an internal temperature of 165°-170°F before wrapping and resting.
- Rest the pork at room temperature for 30-45 minutes after smoking to let juices redistribute before pulling.
- Different smokers such as pellet, charcoal, or digital can be used for this recipe.
- Optional rub additions include sugar, brown sugar, chili powder, or oregano for varied flavors.
- Brining or injecting the meat can enhance moisture and flavor but is not required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 74mg | 25% |
| Sodium | 1168mg | 49% |
| Potassium | 450mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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