Make smoked pork shoulder utilizing this simple formula. Dry scoured pork butt cooks low and moderate on any smoker for delicate meat that self-destructs in your grasp for the absolute best pulled pork sandwiches!
Nothing beats a grill of low and moderate cooked pork! This is my time tested smoked pork formula, and it’s anything but a group.
In the wake of preparing the meat with a pork rub, it’s anything but’s a smoker, where it cooks low and moderate for a few hours. The outcome is delicious, succulent pork that in a real sense self-destructs in your grasp!
In spite of the fact that it tastes fabulous cut into cuts presented with sides of smoked heated beans, exemplary or smoked potato salad, and coleslaw, I like to shred or pull the meat to serve it on buns.
The pork shoulder is a thick solid cut, and it is in a real sense the shoulder of the hoard. There are a few names for it, contingent upon the part or cut you’re buying. Most stores and butchers name it as pork shoulder, Boston butt, or pork butt.
It tends to be bought bone-in or boneless, however for smoking pork shoulder, you unquestionably need to get it bone-in. This is on the grounds that the cooking cycle requires a few hours, and the bone assists with keeping the meat clammy. It likewise helps the meat cook all the more equally.
- 10 lb pork shoulder Boston Butt
- 1/2 cup apple juice
- Sweet Pork Dry Rub
- 1/2 cup dark brown sugar
- 2 tbsp salt
- 4 tsp chili powder
- 4 tsp garlic powder or garlic flakes
- 2 tsp onion powder
- 2 tsp paprika (See Note 1)
- 1 tsp black pepper
- 1 tsp cayenne pepper
- In a bowl mix together the spice blend ingredients. Using paper towels, dry off the pork shoulder.
- Trim fat cap on pork shoulder down to 1/4-inch thickness, and trim away any visible purple or red spots (those are glands and they will have an undesirable, chewy texture.
- Rub spice blend on all sides of the pork shoulder, reserving 1/2 cup for later.
- Wrap the pork in plastic wrap and refrigerate for at least 8 hours.
- An hour before smoking, unwrap the pork shoulder and let it come to room temperature. Preheat smoker to 225°F. Prep your wood chips or pellets as per manufacturer’s instructions.
- Place the unwrapped meat directly on the clean grill rack of the smoker.
- After 4 hours, spritz all sides of pork with apple juice. Continue cooking, spritzing the meat every 30 minutes, until the pork internal temp reaches 165°F.
- Remove meat from smoker and wrap in double layer of aluminum foil. Place back in smoker and continue smoking it wrapped until it reaches an internal temp of 190°F (for slicing) or 205°F (for pulling)
- After meat reaches desired internal temperature, transfer wrapped meat from smoker to an EMPTY cooler (lined with a towel to assist with lifting it out) Allow wrapped meat to rest for 1 hour.
- Lift from cooler, remove foil wrap and discard. Place smoked pork shoulder carefully on a baking sheet or tray. Remove pork bone and discard. The meat should fall apart easily. Use gloves or BBQ claws to pull and shred the pork.
- Season with remaining sweet pork dry rub spices to your liking. Feel free to add more apple juice or your favorite BBQ sauce.
- Substitute with Smoked Paprika for a more smokey flavor.
- Smoke 90 minutes per pound. After it’s reached an internal temperature of 205°F remove from smoker. Set it, still wrapped, in a cooler to rest for 1 additional hour covered, before pulling the pork.
Calories: 468kcal | Carbohydrates: 14g | Protein: 55g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 185mg | Sodium: 1028mg | Potassium: 1025mg | Fiber: 1g | Sugar: 12g | Vitamin A: 640IU | Vitamin C: 2.6mg | Calcium: 54mg | Iron: 3.9mg