Perfect Smoked Pork
Achieve barbecue bliss with our recipe for Perfect Smoked Pork, a fall-off-the-bone masterpiece that's bursting with smoky flavor and savory spices. This recipe transforms a bone-in pork shoulder into tender, melt-in-your-mouth pulled pork through the magic of low-and-slow smoking. Infused with the rich aroma of hickory, applewood, or cherrywood, the pork is coated in a dry rub featuring brown sugar, paprika, garlic powder, and a hint of cayenne for a balanced kick. A mustard base ensures every bit of seasoning clings to the meat, while periodic spritzes of apple juice and cider vinegar lock in moisture and add tangy sweetness. Whether served on its own, slathered in barbecue sauce, or tucked into soft buns, this smoked pork delivers an unbeatable combination of tenderness and bold flavor. Perfect for backyard barbecues or weekend feasts, this recipe is your ultimate guide to mastering the art of smoked pork.
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Recipe Information
Ingredients
- 1 piece Pork shoulder (bone-in, approx. 6-8 lbs)
- 0.5 cup Brown sugar
- 2 tablespoons Paprika
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Cayenne pepper
- 2 tablespoons Yellow mustard
- 1 cup Apple juice
- 0.5 cup Apple cider vinegar
- 4 cups Wood chips (hickory, applewood, or cherrywood)
Instructions
Rinse the pork shoulder under cold water and pat dry with paper towels. Trim any excess fat, leaving a thin layer for flavor.
In a small bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.
Rub the yellow mustard all over the pork shoulder, ensuring it is evenly coated. This will help the dry rub stick to the meat.
Generously apply the dry rub to the pork, covering all sides. Massage it into the meat for maximum flavor. Wrap the seasoned pork shoulder in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Soak the wood chips in water for at least 30 minutes before you begin smoking. This helps them smolder rather than burn.
Preheat your smoker to 225°F (107°C). Add the soaked wood chips according to your smoker's instructions.
Place the pork shoulder on the smoker rack, fat side up. Close the smoker lid and let it cook low and slow for approximately 8 hours, or until the internal temperature reaches 195°F (90°C).
Every 2 hours during the smoking process, spritz the pork with a mixture of apple juice and apple cider vinegar. This helps maintain moisture and adds flavor.
Once the pork reaches the desired temperature, carefully remove it from the smoker and wrap it in foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
Using two forks, shred the pork into tender pieces. Discard any large pieces of fat or connective tissue as needed.
Serve the smoked pork on its own, with barbecue sauce, or as a filling for sandwiches. Enjoy the smoky, tender, and flavorful meat!
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 12.5 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 806 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
