How to Smoke a Pork Shoulder
t’s amazing how a handful of hours on the smoker transforms a pork shoulder. It emerges so tender, you can shred it with a fork. When you take a bite, the meat is melt-in-your-mouth tender and unbelievable juicy.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
How to Smoke a Pork Shoulder
Prep Time10 Minutes
Servings16
Cook Time360 Minutes
Ingredients
½ cup salt
½ cup black pepper
½ cup brown sugar
3-4 tablespoons Dijon mustard
7-8 pounds pork shoulder
Apple cider vinegar, for basting
Directions
- Heat the smoker to 300 F.
- In a small bowl, mix salt, pepper and brown sugar together.
- Slather the pork shoulder with Dijon mustard, and then coat it with the rub, pressing it into the meat.
- Place the pork shoulder on the grate of the smoker, and cook it for four hours. Every half hour, add a small amount of dry smoking wood. Every hour, open the smoker and quickly spray or mop the pork with apple cider vinegar.
- After four hours, wrap the pork shoulder with two layers of heavy aluminum foil, put it back in the smoker and cook it for two more hours, or until the internal temperature reaches 195-200 F.
- Remove the pork shoulder from the smoker, but let it rest in the foil for 30 minutes to an hour.
- Remove the foil, shred it with forks and serve immediately.
10 minutes
Prep Time
360 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Morton Natural Sea Salt, 26 Ounce
Deal
$3.49 was $4.23$0.13/oz
McCormick Pure Ground Black Pepper, 6 Ounce
$13.09$2.18/oz
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
L&B Honey Dijon Mustard, 9 Ounce
$5.19$0.58/oz
Premium All-Natural Pork Boneless Shoulder Roast, 3.5 Pound
Deal
$19.22 avg/ea was $22.72 avg/ea$5.49/lb
Wild Harvest Organic Apple Cider Vinegar, 16 Ounce
$3.35$0.21/oz
Directions
- Heat the smoker to 300 F.
- In a small bowl, mix salt, pepper and brown sugar together.
- Slather the pork shoulder with Dijon mustard, and then coat it with the rub, pressing it into the meat.
- Place the pork shoulder on the grate of the smoker, and cook it for four hours. Every half hour, add a small amount of dry smoking wood. Every hour, open the smoker and quickly spray or mop the pork with apple cider vinegar.
- After four hours, wrap the pork shoulder with two layers of heavy aluminum foil, put it back in the smoker and cook it for two more hours, or until the internal temperature reaches 195-200 F.
- Remove the pork shoulder from the smoker, but let it rest in the foil for 30 minutes to an hour.
- Remove the foil, shred it with forks and serve immediately.