If you dream of smoky, meltingly tender barbecue, let me introduce you to my absolute favorite: Smoked Pork Shoulder. This recipe delivers heaps of flavor, an irresistible mahogany bark, and juicy pulled pork so good you’ll be licking your fingers. Whether you’re feeding a hungry crowd or meal prepping for the week, this classic barbecue showstopper will steal the spotlight—and hearts—every single time.
Why You’ll Love This Recipe
- Ridiculously Tender & Juicy: Low and slow smoking melts the pork shoulder into fork-tender shreds that practically fall apart in your hands.
- Flavor Bomb Bark: The brown sugar dry rub caramelizes and forms a gorgeous, deeply seasoned crust—everyone’s favorite part!
- Hands-Off Cooking: Once it’s on the smoker, most of your “work” is just spritzing—perfect for stress-free entertaining or lazy Sundays.
- Crowd-Pleasing Versatility: Smoked Pork Shoulder shines in sandwiches, tacos, nachos, or simply piled high on a plate—everyone finds a favorite way to enjoy it.
Ingredients You’ll Need
You’ll be amazed that something as spectacular as Smoked Pork Shoulder comes from such a humble lineup! Each ingredient serves a purpose here—bringing out the pork’s natural richness, balancing sweet and heat, and layering in those signature smoky notes. Here’s what you’ll need and why it matters:
- Bone-in Pork Shoulder (8 lbs): Also called pork butt, this marbled cut yields unbeatable flavor and that irresistible, juicy pull you crave.
- Olive Oil: Acts as a flavorful glue, helping the dry rub cling to every nook and cranny.
- Light Brown Sugar: For a sweet, caramelized bark that pairs beautifully with smoke and spice.
- Coarsely Ground Black Pepper & Kosher Salt: Bold flavor and perfect seasoning—don’t skimp here!
- Paprika: Adds smoky depth and a rich, rosy hue.
- Garlic Powder & Dried Minced Onions: Infuse the pork with savory undertones in every bite.
- Cayenne Pepper: For just the right kiss of heat—adjust to suit your spice preference.
- Wood Pellets (Apple, Pecan, or Cherry): Your secret weapon for sweet, fragrant smoke.
- Apple Juice & Apple Cider Vinegar: Used in your spritz; they keep the pork shoulder moist, tangy, and flavorful as it smokes.
- Water: Set inside the smoker to maintain moisture and tenderness.
Variations
There’s no one-size-fits-all in barbecue—and that’s half the fun! Feel free to put a spin on this Smoked Pork Shoulder to make it your own, whether you’re tweaking for special diets, dialing up the heat, or simply raiding your own pantry. Here are some ideas to get those creative juices flowing:
- Different Wood Flavors: Swap applewood for hickory or mesquite for a bolder, smokier bite, or use a blend to play with aroma and sweetness.
- Spice it Up: Double the cayenne or add chipotle powder for extra heat, or mix in cumin and chili powder for southwest vibes.
- Low-Sugar Version: Omit brown sugar or substitute with monk fruit sweetener if you’re watching sugar intake—your bark will still be smoky and robust.
- Vinegar Spritz Alternatives: Try pineapple juice or a splash of bourbon in your spritz for a subtle flavor twist.
- Make it on a Gas Grill: If you don’t have a smoker, a gas grill and a pouch of soaked wood chips will still give you an incredible smoked pork shoulder!
How to Make Smoked Pork Shoulder
Step 1: Prepare the Smoker
Begin by firing up your smoker and filling the hopper with your favorite wood pellets—applewood will lend a gentle sweetness, while pecan or cherry bring deeper notes. Let the smoker run on the “smoke” setting for 5–10 minutes, then bump the temp up to 250°F. Meanwhile, fill a baking dish with water to add moisture inside the smoke chamber—this keeps the pork shoulder gloriously juicy as it smokes.
Step 2: Mix & Apply the Dry Rub
In a bowl, combine the brown sugar, black pepper, kosher salt, paprika, garlic powder, dried minced onion, and cayenne. Give it a good mix so every sprinkle delivers a balanced punch. Rub the pork shoulder all over with olive oil, then massage the dry rub into every surface—really get in there, covering every nook to ensure a flavorful bark from end to end.
Step 3: Smoke & Spritz
Add your water-filled dish to the smoker and place your seasoned pork shoulder directly on the grate. Mix apple juice and cider vinegar in a spray bottle—this is your spritz! Every hour for the first 4 hours, open the smoker and mist the pork all over. This not only helps build that signature bark but keeps the pork moist and flavorful as it soaks up smoke.
Step 4: Wrap and Finish Smoking
When the pork shoulder reaches at least 145°F (usually after about 4 hours), give it a final spritz, then carefully wrap it in heavy-duty foil or peach butcher paper. Return it to the smoker, drop the temp to 225°F, and let it cook another 4 hours (or until that magical 195–205°F mark is reached). Wrapping locks in moisture, ensuring ultra-tender pulled pork.
Step 5: Rest & Shred
Remove the Smoked Pork Shoulder from the smoker (oh, the smell!) and allow it to rest—still wrapped—for at least 20 minutes, or up to 2 hours. This final rest lets the juices redistribute, guaranteeing every shred is moist and flavorful. Then, unwrap and pull apart the pork shoulder with forks—get ready for barbecue heaven!
Pro Tips for Making Smoked Pork Shoulder
- Choose the Right Cut: Bone-in pork shoulder (pork butt) stays juicier and is easier to shred than boneless, thanks to all that glorious marbling.
- Consistent Spritzing: Keep a close eye during the early hours—the regular apple juice and vinegar misting makes a night-and-day difference in moisture and bark formation.
- Temperature Is Everything: A reliable meat thermometer is your best friend; don’t go by time alone—195–205°F is the sweet spot for perfectly pullable pork.
- Rest Before Shredding: Resisting temptation and letting your pork rest (preferably in a cooler or oven) results in juicier, more flavorful meat every time.
How to Serve Smoked Pork Shoulder
Garnishes
The beauty of Smoked Pork Shoulder is how effortlessly it takes on bold garnishes! Top each serving with a sprinkle of fresh chopped parsley, sliced green onions, or classic pickled red onions for a zingy contrast. A drizzle of your favorite barbecue sauce or a simple cider vinegar slaw also adds welcome brightness and crunch.
Side Dishes
Go for quintessential barbecue classics! Creamy coleslaw, buttery cornbread, tangy baked beans, or grilled corn on the cob are all comfort food soulmates for smoked pork. For a lighter touch, peppery arugula salad or roasted vegetables are fab alongside those savory shreds.
Creative Ways to Present
Beyond piling high on a platter, get playful! Tuck your pulled pork into fluffy slider buns, stuff into tacos with fiery salsa, pile atop loaded baked potatoes, or swirl into creamy mac and cheese. A build-your-own pulled pork bar lets guests mix, match, and make their own showstopping plates.
Make Ahead and Storage
Storing Leftovers
Leftover Smoked Pork Shoulder is truly a gift! Store the cooled pork in an airtight container in the fridge, ideally with a spoonful of its juices mixed in to lock in moisture. It keeps beautifully for up to 4 days—perfect for quick sandwiches, meal prep, and late-night snacks.
Freezing
This pork freezes like a dream! Portion into freezer-friendly bags, removing as much air as possible, and stash away for up to 3 months. Thaw overnight in the refrigerator for best results, and your pork will be nearly as luscious as day one.
Reheating
Gently reheat pulled pork in a covered skillet with a splash of water, broth, or barbecue sauce to restore moisture. For bigger batches, use a baking dish covered with foil in a low oven (around 300°F) until hot and steamy—avoid overcooking to keep that tender texture intact.
FAQs
-
What size pork shoulder should I buy for a crowd?
An 8-pound bone-in pork shoulder comfortably serves 12–16 people, especially when paired with sides. If you’re hosting a larger group or want leftovers, you can double up or opt for a bigger cut without changing the method—just allow for more cooking time.
-
Can I make Smoked Pork Shoulder on a gas grill?
Absolutely! Place a foil pouch of soaked wood chips over the active burner to mimic smoke, and cook your rubbed pork shoulder over indirect heat, following the same temperature guidelines. The flavor is fantastic, even without a dedicated smoker.
-
How do I know when the pork shoulder is done?
The magic number is internal temperature: aim for 195–205°F for fall-apart pulled pork. The probe should glide in with little resistance (like butter). Always use a meat thermometer instead of guessing by color or time alone.
-
Do I need to let the pork rest after smoking?
Yes—this is key! Resting the smoked pork shoulder, wrapped and insulated, lets the juices redistribute so the final result is juicy and flavorful, not dry. Give it at least 20 minutes; up to two hours is even better if you have time.
Final Thoughts
If you’re ready to wow friends, family, or yourself, Smoked Pork Shoulder is the kind of recipe that guarantees big smiles and even bigger flavors. Give it a try—you’ll be hooked after the very first bite, and everyone at your table will be asking for your secret. Happy smoking!
Print
Smoked Pork Shoulder Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 45 minutes
- Yield: 12–16 servings 1x
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: Low Calorie
Description
Learn how to make delicious smoked pork shoulder that is tender, juicy, and packed with flavor. This recipe guides you through the process of preparing and smoking a bone-in pork shoulder to perfection, resulting in mouthwatering pulled pork that is perfect for gatherings or meal prep.
Ingredients
Pork Shoulder:
- 8 lb bone-in pork shoulder (also known as pork butt)
- olive oil
Dry Rub:
- 1/4 cup light brown sugar, packed
- 2 Tbsp black pepper, coarsely ground
- 2 Tbsp kosher salt
- 1 Tbsp paprika
- 1 Tbsp garlic powder
- 1 Tbsp dried minced onions
- 1 tsp cayenne pepper
Spritz:
- 1/4 cup apple juice
- 1/4 cup apple cider vinegar
Instructions
- Prepare the Smoker: Fill the hopper of the smoker with wood pellets, such as applewood. Start the smoker on the smoke setting, then increase the heat to 250°F. Fill a baking dish with water and set aside.
- Prepare the Pork Shoulder: Combine all dry rub seasonings in a bowl. Rub the pork shoulder with olive oil and seasonings, ensuring even coverage.
- Smoke the Pork: Place the water-filled dish in the smoker. Spritz the pork shoulder with the apple juice and cider vinegar mixture every hour. Smoke at 250-275°F for about 4 hours. Wrap the pork in foil and continue smoking at 225°F for another 4 hours.
- Rest and Serve: Let the pork rest for at least 20 minutes before serving or shredding for pulled pork.
Notes
- This recipe is tailored for a Traeger Wood Pellet Smoker; adjust for other smoker types.
- Gas grill instructions: Use soaked wood chips in a foil pouch over high heat, then cook at 250°F for 4 hours, followed by 225°F for another 4 hours.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 calories
- Sugar: Varies based on rub and spritz ingredients
- Sodium: Varies based on rub and spritz ingredients
- Fat: Varies based on cut of pork and consumption of rendered fat
- Saturated Fat: Varies based on cut of pork and consumption of rendered fat
- Unsaturated Fat: Varies based on cut of pork and consumption of rendered fat
- Trans Fat: Varies based on cut of pork and consumption of rendered fat
- Carbohydrates: Varies based on rub ingredients
- Fiber: Varies based on rub ingredients
- Protein: Varies based on cut of pork
- Cholesterol: Varies based on cut of pork and consumption of rendered fat
