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
Units
Scale
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
