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.
Ingredients
What You Will Need
- 1 pork shoulder
- 1 bottle of your favorite BBQ sauce
- 1 package of smoked wood chips
- Dry rub
- Liquid of choice
- Spray bottle
Dry Pork Rub Ingredients
- ½ cup paprika
- ¼ cup garlic powder
- ¼ cup onion powder
- ¼ cup black pepper
- ¼ cup cumin
- 2 tablespoons chili powder
- 1 tablespoon oregano
- 1 tablespoon thyme
- ¼ cup brown sugar
- ¼ cup kosher salt
Spritzer Ingredients
- 1 cup apple cider vinegar
- 1 cup apple juice
- 1 tablespoon vegetable oil
- 1 tablespoon liquid smoke
Instructions
- 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 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 145 degrees Fahrenheit. (You may need to refill your smoke box with wood chips periodically).
- Step Seven: Spitz with apple cider mixture after it's been in the smoker for 3 hours and then every 45-60 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 immediately with your favorite barbecue sauce.
Notes
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.
