Description
A tender and juicy smoked pork shoulder with a flavorful smoky bark, perfect for pulled pork sandwiches or tacos.
Ingredients
Scale
- 5–6 pounds bone-in pork shoulder (also called pork butt)
- 1/4 cup yellow mustard (for crust adhesion)
- 1/4 cup brown sugar
- 2 tablespoons paprika (smoked paprika if available)
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional, for heat)
- 2 cups wood chips for smoking (hickory, apple, or cherry wood recommended)
- Aluminum foil (for wrapping)
- Optional: apple juice or cider vinegar (for spritzing)
Instructions
- Prepare the Pork Shoulder: Trim any excessive fat cap down to about 1/4 inch. Pat dry with paper towels.
- Apply Mustard: Rub yellow mustard all over the pork shoulder to bind the spice rub.
- Make the Rub: Mix brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Coat pork evenly with the rub.
- Prepare the Smoker: Preheat smoker to 225°F. Soak wood chips in water for 30 minutes then add to smoker. Place pork fat side up on the grate.
- Smoke the Pork: Smoke for 6-8 hours until internal temperature reaches 165°F. Spritz with apple juice or cider vinegar every hour if desired.
- Wrap the Pork: Wrap tightly in aluminum foil once at 165°F to prevent over-darkening and speed cooking. Return to smoker.
- Finish Cooking: Continue smoking until internal temperature reaches 203°F and meat is tender.
- Rest the Meat: Remove and rest wrapped for at least 30 minutes to redistribute juices.
- Shred and Serve: Unwrap, shred pork with forks or hands, discard excess fat and bones, serve immediately or store.
Notes
- Trim fat to retain moisture without excess greasiness.
- Mustard helps rub stick but does not add flavor.
- Spritzing adds moisture and tangy flavor.
- Use foil wrap to protect bark and speed cooking.
- Resting ensures juicy meat.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: smoked pork shoulder, pulled pork, barbecue, smoked meat, pork butt