Smoked Pork Shoulder Smoker or Pit
Elevate your barbecue game with this irresistible Smoked Pork Shoulder recipe, perfect for your smoker or pit. Featuring a bone-in pork shoulder coated in a bold dry rub of brown sugar, paprika, garlic powder, and a hint of optional cayenne for smoky heat, this recipe guarantees juicy, tender meat that falls apart with ease. Slow-smoked over hickory, applewood, or cherry wood chips for hours, the pork is basted with a tantalizing apple cider vinegar and apple juice mix to lock in flavor and moisture. Wrapped and cooked to perfection, this melt-in-your-mouth pork is ideal for serving as pulled pork on buns, paired with tangy barbecue sauce, or alongside your favorite sides. Whether you're hosting a backyard barbecue or craving authentic smoked flavor, this recipe is a true showstopper!
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Recipe Information
Ingredients
- 8 pounds Bone-in pork shoulder (pork butt)
- 1 cup Brown sugar
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 0.5 teaspoons Cayenne pepper (optional)
- 0.25 cup Yellow mustard
- 1 cup Apple cider vinegar
- 1 cup Apple juice
- 4 cups Wood chips (hickory, applewood, or cherry)
Instructions
Trim the pork shoulder of excess fat, leaving about 1/4 inch of fat on the surface for flavor and moisture.
Mix brown sugar, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if using) in a bowl to create the dry rub.
Rub a thin layer of yellow mustard over the entire pork shoulder. This helps the dry rub adhere to the meat.
Generously coat the pork shoulder with the dry rub, ensuring even coverage on all sides. Let it sit at room temperature for 30 minutes or refrigerate overnight for deeper flavor.
Prepare the smoker or pit. Preheat it to 225°F (107°C) and add your chosen wood chips for smoke flavor.
Place the pork shoulder on the smoker or pit grate, fat side up. Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
Combine apple cider vinegar and apple juice in a spray bottle for basting. Every hour, lightly spritz the pork shoulder to maintain moisture and flavor.
Smoke the pork shoulder at 225°F (107°C) until the internal temperature reaches 165°F (74°C) (approximately 6-7 hours).
Once at 165°F, wrap the pork shoulder in two layers of aluminum foil to lock in moisture, then return it to the smoker or pit.
Continue cooking until the internal temperature reaches 195–205°F (90–96°C) (approximately 2-3 additional hours). This ensures the meat is fall-apart tender.
Remove the pork shoulder from the smoker and let it rest, still wrapped in foil, for 30–60 minutes. This redistributes the juices for a moist result.
Unwrap the pork shoulder and shred the meat using two forks. Serve on its own or with your favorite barbecue sauce, buns, or side dishes.
Nutrition Facts
Calories |
9933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 730.4 g | 936% | |
| Saturated Fat | 254.6 g | 1273% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2540 mg | 847% | |
| Sodium | 6817 mg | 296% | |
| Total Carbohydrate | 202.8 g | 74% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 172.5 g | ||
| Protein | 660.5 g | 1321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 10856 mg | 231% | |
*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.
