Servings: 10
Preparation Time: 15 minutes
Start to Finish Time: 8 hours 15 minutes
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The Joy of Owning a Smoker
I AM SO GLAD THAT I BOUGHT A SMOKER!!! If you’ve been on the fence about investing in one, let me assure you—it’s worth it. Smoking a pork shoulder is a time-intensive process, but the result is absolutely incredible. The meat develops a perfect bark, shreds beautifully, and is infused with a rich, smoky flavor that’s not overpowering but evenly distributed throughout every bite.
Selecting the Right Cut
When choosing a pork shoulder for smoking, aim for one that weighs around eight pounds. Larger cuts can be more challenging because the outer layer may dry out before the inner meat is fully cooked. Additionally, larger shoulders extend the smoking time significantly. By selecting the right size, you ensure a more even cook and a perfectly juicy result.
The Best Wood for Smoking
The type of wood you use will directly impact the flavor of the meat. I highly recommend a mix of hickory and apple wood. Hickory imparts a deep, smoky richness, while apple wood adds a subtle sweetness that complements the pork beautifully. This combination creates a well-balanced flavor that enhances the overall taste without being too intense.
Keeping the Meat Moist
One key to achieving tender, juicy smoked pork shoulder is using a BBQ mop or spray mop throughout the cooking process. This not only adds moisture but also infuses additional layers of flavor while helping to tenderize the meat. A simple spray mop made with apple cider and vegetable oil works wonders in keeping the pork from drying out during the long smoking session.
Serving the Perfect Pulled Pork Sandwich
The best way to enjoy a smoked pork shoulder is by making pulled pork sandwiches. The meat will practically fall apart on its own, making shredding an effortless task. Simply use two forks to pull the meat apart, then layer it onto a hamburger bun. Top with your favorite BBQ sauce—such as an Espresso BBQ Sauce for a deep, bold flavor. Add a few onion slices, a heap of coleslaw, or any other toppings you love. The combination of smoky, tender pork with a flavorful sauce and crunchy slaw creates the ultimate bite.
Smoking a pork shoulder is more than just cooking—it’s an experience. From selecting the right wood to ensuring perfect tenderness with a mop sauce, every step contributes to a final dish that’s sure to impress. If you’re ready to take your BBQ skills to the next level, this smoked pork shoulder is a fantastic way to start!
Download PDF to Print.Ingredients:
8 pounds pork shoulder (butt), boneless (8 pounds) (see NOTES):
1/4 cup pork rub (any quality pork rub)
1/4 cup yellow mustard
SPRAY MOP (mix in a spray bottle)
3/4 cup apple cider
1/4 cup vegetable oil
Instructions:
PREP THE PORK SHOULDER (overnight):
The night before you are going to smoke the pork shoulder, apply a thin layer of yellow mustard. Any brand will work fine.
After you apply the mustard, completely coat the shoulder with a good pork BBQ rub (such as Adam’s Rib Rub). Pat the rub into the shoulder to make it stick better.
Wrap the shoulder in plastic wrap, and refrigerate over night.
READY THE PORK SHOULDER (1 hour):
Take the pork shoulder out of the fridge about 1 hour before you are going to put it on the smoker.
SMOKING THE PORK SHOULDER:
Preheat the smoker to 230°F.
Prepare an even mixture of Apple & Hickory wood chips.
Place the pork shoulder, fat side up, in the smoker and let it smoke for about one hour (the fat will render and keep the pork shoulder moist). Do not turn or flip the shoulder during the cooking process. Leave it alone to prevent disrupting the bark that is forming.
Apply a good spray mop to the pork shoulder after the first hour of smoking (the apple cider helps to tenderize the meat).
Keep the outside of the shoulder moist while smoking by applying the mop about every 45 minutes or so after that.
Smoke the pork shoulder for about 1 hour per pound, or until the internal temperature of the thickest portion of the shoulder is 180°F (If I want pulled pork, bring the temperature up to 190°F).
NOTE: Purchase a pork shoulder that weighs roughly 8 pounds. I have found that larger shoulders may be a little bit harder to smoke because the outer meat may dry out before the inner meat is done. Larger shoulders also take longer to smoke.