Slow Roasted Smoked Pork Shoulder
Transform your backyard into a BBQ haven with this mouthwatering Slow Roasted Smoked Pork Shoulder recipe. Perfectly seasoned with a smoky, sweet, and savory spice rub featuring paprika, brown sugar, cumin, and more, this tender bone-in pork shoulder is slow-cooked to perfection on the smoker for 6 to 8 hours, giving it an irresistible depth of flavor. Regular spritzes of apple cider vinegar keep the meat juicy while enhancing its smoky essence, especially when paired with wood chips like pecan, hickory, or applewood. With minimal prep time and the ultimate reward of fork-tender, shred-worthy pork, this recipe is ideal for gatherings or meal prep. Serve it with tangy BBQ sauce, on a fluffy bun, or enjoy it straight off the plate for a barbecue experience like no other.
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Recipe Information
Ingredients
- 6 pounds Bone-in pork shoulder
- 2 tablespoons Brown sugar
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Dried oregano
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup Apple cider vinegar
- 2 cups Wood chips (pecan, hickory, or applewood)
Instructions
In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, oregano, salt, and black pepper to make the spice rub.
Rinse and pat dry the pork shoulder. Place it on a clean surface and rub it generously with olive oil.
Sprinkle the spice rub evenly over the pork shoulder, massaging it into the meat to ensure full coverage. Let the meat sit at room temperature for about 30 minutes.
Preheat your smoker to 225°F (105°C). Prepare the wood chips according to the manufacturer's instructions and add them to the smoker to begin creating smoke.
Place the pork shoulder on the smoker grate, fat side up. Close the smoker lid and let it cook for approximately 6 to 8 hours, or until the internal temperature reaches 195°F (90°C).
Every 2 hours, spritz the pork shoulder lightly with apple cider vinegar to keep it moist and enhance the flavor.
Once cooked, remove the pork shoulder from the smoker and tent it loosely with aluminum foil. Allow it to rest for at least 30 minutes.
Shred the pork using two forks, removing excess fat as desired. Serve warm with your favorite BBQ sauce, buns, or as-is!
Nutrition Facts
Calories |
909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 24.5 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.8 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1040 mg | 22% | |
*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.
