Smoked Pork Shoulder

Whether you’re looking to make pulled pork sandwiches or carnitas, this Smoked Pork Shoulder recipe is the perfect starting point. This cut of meat is well-marbled and full of flavor, making it ideal for smoking.

And while smoking pork shoulder may seem like a daunting task, we’ve got a step-by-step guide that will make it easy as pie. Just follow the instructions below and you’ll be on your way to making delicious smoked pork shoulder in no time.

How to Prepare Pork Shoulder

If you’re looking for an easy and delicious smoked pork shoulder recipe, look no further! This recipe is perfect for feeding a crowd, and the leftovers make great pulled pork sandwiches.

Step One: To start, you’ll need to purchase a pork shoulder roast. The size of the roast will depend on how many people you’re feeding and how long it takes to smoke it. For this recipe, we used a 5-pound roast.

Step Two: The next step is to rinse and pat dry. Then, apply your dry rub to the pork shoulder. Be generous with the rub, and make sure to massage it into the meat and crevices.

Step Three: Next, you’ll need to prepare your smoker. First, soak your wood chips in water for 30 minutes. Drain liquid from wood chips and add to smoke box in smoker.

Step Four: Fill water pan with liquid of your choice (Beer & Sun Drop soda is what I use for a sweeter taste).

Step Five: Then, preheat it to 225 degrees Fahrenheit. Place pork shoulder on grate in smoker.

Step Six: Smoke the pork shoulder for 8-10 hours, or until it reaches an internal temperature of 160 degrees Fahrenheit. (You may need to refill your smoke box and water pan periodically)

Step Seven: Spitz with apple cider mixture after it’s been in the smoker for 3 hours and then every 45-60 minutes after that.

Step Eight: Once the pork shoulder is cooked through, remove it from the smoker and let it rest for 1 hour wrapped in tin foil and placed in a closed cooler before pulling it apart with a fork. Serve with your favorite barbecue sauce.

Tips for Smoking Pork shoulder

Smoking pork shoulder is a great way to add flavor to your dish. Here are a few tips to help you get the most out of your smoked pork shoulder:

• Soak your wood chips in water for 30 minutes before smoking. This will help to create more smoke and flavor.
• If you want a crispy skin on your smoked pork shoulder, score the skin before smoking.
• Cook your smoked pork shoulder until it reaches an internal temperature of 160 degrees Fahrenheit.
• Let your smoked pork shoulder rest for 1 hour wrapped before carving. This will allow the juices to redistribute, resulting in a juicier and more flavorful dish.

What You Will Need

• 1 pork shoulder
• 1 bottle of your favorite BBQ sauce
• 1 package of smoked wood chips
• Dry rub – use your favorite dry rub or try our recipe at bottom of post in recipe card.
• Liquid of choice
• Spritzer ingredients – see recipe card.
• Spray bottle

The Resting Period

After you remove the pork shoulder from the smoker, it’s important to let it rest. To wrap or not to wrap? I highly suggest wrapping it to get the most flavor and keep it from drying out.

To wrap: Wrap pork shoulder in foil and place in a closed cooler for at least at least an hour.

While the pork is resting, take this opportunity to make any final touches to your side dishes or prepare a simple salad. Then, when everything is ready, carve the pork shoulder and serve. Enjoy!

Best Wood for Smoked Pork Shoulder

When it comes to smoking pork shoulder, there are a few different woods that you can use to get the perfect flavor. Hickory is the most popular option, and it will give your pork a nice, smoky flavor.

However, if you want something a little sweeter, you can try using cherry wood or apple wood. Whichever wood you choose, make sure that it is well-seasoned so that it doesn’t impart a bitter flavor to the meat.

FAQs

What Do You Spray on It When It’s In the Smoker?

When it comes to smoking meats, there are a lot of different ways to do it. And, each person has their own unique method and set of ingredients that they swear by.

But, when it comes to pork shoulder, there is one thing that pretty much everyone can agree on: you need to spray it down with apple cider vinegar while it’s in the smoker.

The reason for this is two-fold. First, the apple cider vinegar helps to keep the meat moist. This is especially important with pork shoulder because it’s a tough cut of meat and can dry out easily. Second, the apple cider vinegar adds a bit of acidity which helps to balance out the smoky flavor of the meat.

So, if you’re smoking pork shoulder for the first time (or even if you’re a pro), be sure to give it a good spray down with apple cider vinegar while it’s in the smoker. Your taste buds will thank you!

Should I Wrap My Pork Shoulder?

This is a common question that many people have when cooking a smoked pork shoulder. The answer is yes, you should wrap your pork shoulder when cooking it. This will help to keep the juices in and prevent the meat from drying out. There are many different ways to wrap a pork shoulder, so find one that works best for you and your smoker.

What to Serve with Pulled Pork

When it comes to pulled pork, there are endless possibilities for what to serve it with. From traditional sides like coleslaw and baked beans, to more creative dishes like cornbread pudding, there’s something for everyone.

Make-Ahead and Storage

This smoked pork shoulder recipe is perfect for making ahead and storing in the fridge or freezer. Simply cook the pork shoulder according to the recipe instructions, then allow it to cool completely.

• To Store: Place any remaining leftovers in an airtight container in the fridge for up to 3 days.
• To Freeze: Once cooled, wrap the pork tightly in plastic wrap and store it in the freezer for up to 3 months. When you’re ready to enjoy your frozen pork shoulder, simply thaw it in the refrigerator overnight.
• To Reheat: Heat to desired temperature in microwave or oven at 400 degrees F for about 6 minutes.