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Smoked Pork Shoulder Recipe
5 from 165 votes

Smoked Pork Shoulder Recipe

Smoked Pork Shoulder is prepared by applying a mustard layer before coating the meat with a spice rub of salt, pepper, garlic and onion granules, paprika, and cumin. It is smoked low and slow at 250°F while periodically spritzed with a mixture of apple juice, cider vinegar, and water to keep it moist and enhance tenderness. The pork is smoked until the fat bark cracks and internal temperature reaches about 165-170°F, then tightly wrapped to rest. This process yields tender, flavorful pulled pork with a well-developed bark.

Prep Time
1 hr
Cook Time
12 hrs
Additional Time
45 mins
Servings: 20
Calories: 184 kcal
Course: Main Course, Lunch
Cuisine: American

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

    Cup of Yum
  1. Preheat the smoker to 250°. Place a drip pan filled with water under the grill grates.
  2. Rub: Combine all of the ingredients and set them aside.
  3. Spritzer: Add the apple juice, cider, and water to a spray bottle and shake. Set aside.
  4. Rub the mustard on every side of the pork shoulder, creating a thin layer.
  5. Next, generously season the pork shoulder on all sides with the rub.
  6. Add the pork shoulder to the smoker over the drip pan filled with water and smoke for 3 hours.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

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%)

Nutrition Facts

Serving: 20 Serving

Amount Per Serving

Calories 184

% 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.