Smoked Pork Shoulder
When slow-smoking a pork shoulder, you should figure 1 1/2 hours per pound of pork. A 10-pound, bone-in pork shoulder takes a long time to cook, but for the majority of that time it is in the smoker. You can get it started right after breakfast and have it ready in time for dinner.
Equipment
- Smoker
Ingredients
For the smoked pork shoulder rub
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons granulated sugar
- 3 tablespoons garlic powder
- 2 tablespoons onion powder
- 3 tablespoons paprika
- 1 tablespoon ground sage
- 2 teaspoons dried oregano
- 1 teaspoon dry mustard
- 1 teaspoon cayenne pepper
For the pork shoulder
- One (8-to 10-pound) bone-in pork shoulder (may also be labeled pork butt or Boston butt)
- Vinegar Barbecue Sauce, (optional)
Instructions
Make the dry rub
- In a small bowl, mix all the ingredients.
- Rub the spice mixture thoroughly over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
Smoke the pork shoulder
- About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature.
- Heat your smoker to 225°F (105°C). This may require several additions of water-soaked wood to keep the smoke going.
- When the temperature of the smoker has reached a constant 225°F (105°C), place the pork shoulder, fatty side up, on the rack. Close the lid and adjust the vents so the smoke flows freely throughout the smoker.
- Cook until the meat is exceptionally and sigh-inducingly tender and reaches an internal temperature of 185° to 195°F (85° to 90°C), somewhere between 10 to 14 hours or about 1 1/2 hours per pound of meat. Let the meat rest for at least 30 minutes.
- Slice, pull, or chop the pork. Demolish it immediately, doused with Vinegar Barbecue Sauce, if desired.
Nutrition
Serving: 1portion | Calories: 757kcal | Carbohydrates: 8g | Protein: 129g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 340mg | Sodium: 1150mg | Fiber: 1g | Sugar: 3g