BBQ & Grill Free recipe

Smoked Pork Shoulder

Smoked Pork Shoulder is backyard barbecue done right -- deeply smoked pork shoulder with a rich, savory bark. A hot, well-oiled grate is the key to getting real color without sticking.

Prep: 150 min Cook: 345 min Additional: 45 min Total: 540 min

540Minutes

10Servings

4.9Rating

AdvancedLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Scales up easily for a crowd -- just multiply the ingredients.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 10 servings

1 bone-in pork shoulder (8 lbs)
2 tbsp salt
2 tbsp brown sugar
1 tbsp paprika
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp mustard powder
wood chunks

Estimated Nutrition (per serving)

120Calories

6gFat

3gCarbs

12gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Rub the pork all over with the salt, brown sugar, paprika, pepper, garlic powder, and mustard powder. Refrigerate a few hours or overnight if you can.
Step 2
Set up a smoker at 225 degrees F with wood chunks.
Step 3
Smoke the pork fat-side up, keeping the temperature steady, for about 6 hours until it hits 165 degrees F.
Step 4
Wrap tightly in foil and continue cooking until it reaches 200 to 205 degrees F, about 3 more hours.
Step 5
Rest wrapped for 45 minutes.
Step 6
Pull the pork apart, discarding excess fat, and serve.

Cook's tips

Let the meat rest a few minutes off the heat before cutting so the juices redistribute instead of running out onto the board.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking