Smoked Pork Shoulder

5 from 6 votes

This Smoked Pork Shoulder is rubbed with delicious seasonings before being cooked low and slow in the smoker.

Prep Time10

Cook Time8

Resting time30

Total Time8 40

Course: Main Course

Cuisine: American

Keyword: smoked pork shoulder, smoked pork shoulder picnic, smoked pulled pork

Servings: people

Calories: 289kcal

Author: TipBuzz

4 tablespoons brown sugar
1 tablespoon kosher salt or to taste
2 teaspoons black pepper cracked
2 teaspoons paprika or smoked paprika
2 teaspoons garlic powder or granulated garlic, or 1 tablespoon fresh minced garlic
2 teaspoons onion powder or granulated onion

Remove the pork shoulder from the fridge to rest at room temperature for up to one hour before smoking. Trim off skin and excess fat if needed using a sharp knife.
Make the rub in a small bowl by mixing the brown sugar, salt, pepper, paprika, garlic powder, onion powder and optional cayenne.
Spread the mustard all over the pork shoulder with your hands (the mustard helps the rub to stick to the meat). Then spread the rub evenly on all sides. Insert a wireless thermometer probe into the middle of the shoulder (if using).
Heat the smoker to 225°F, add water-soaked wood such as apple or cherrywood as needed (note: you may need to add more during smoking).
Once the temperature is stable, add the pork shoulder. Close the lid and adjust the vents for optimal smoke flow.
Smoke for 90 minutes per pound (about 9 hours for a 6 pound shoulder). The internal temperature should reach 185°F for slicing or 195-200°F for pulled pork. For a milder smoke flavor, wrap the meat in foil after 5 hours and continue smoking.
Remove the pork shoulder to a carving board and rest for 30 minutes to get juicier meat.
Slice the meat with a carving knife or shred using two forks (or meat claws). Serve with optional BBQ sauce!

For pork shoulder, remove the skin and excess fat using a butcher's knife (you can also ask a meat counter to do this for you). It's not necessary for pork butt.
Wood: Good choices include apple, cherrywood, hickory or a combination.
Drip Pan: It's optional to put a drip pan beneath the meat during smoking. The drippings can be used for dipping, although note they're calorific!
Make Ahead: Cooked pork shoulder will keep up to 3 days in the fridge stored in an airtight container. It also freezes well in a resealable plastic bag. Reheat gently over low-medium heat in a skillet for 15-20 minutes.