Smoked Pork Shoulder
June 19, 2025 • 0 comments
Perfectly tender and packed with smoky flavor, this smoked pork shoulder is a BBQ essential. Cooked low and slow, it's ideal for pulled pork sandwiches, tacos, or a hearty platter. Whether you're a backyard pitmaster or weekend warrior, this step-by-step recipe guides you through seasoning, smoking, wrapping, and shredding for mouthwatering results every time.
- Prep Time:
- Cook Time:
- Servings: 10-12
Ingredients
- (6-8 lb) Shoulder Roast, Pork
- Yellow Mustard
- (2 tbsp) Paprika
- (1 tbsp) Kosher Salt
- (1 tbsp) Black Pepper
- (1 tbsp) Garlic Powder
- (1 tbsp) Onion Powder
- (1 tsp) Cayenne Pepper
- (3-4 tbsp) Coconut Sugar
Directions
Prep the Meat
- Trim any large fat caps or loose flaps from the shoulder. Pat dry. Rub a thin layer of yellow mustard all over—it helps the rub stick without affecting flavor.
- Season Generously
Coat the pork shoulder with the dry rub on all sides. Let it rest at room temperature while your smoker comes to temp. - Get the Smoker Ready
Preheat your smoker to 225–250°F. Add wood chunks/chips for smoke. - Smoke Low and Slow
Place the shoulder fat-side up on the smoker grate. Close the lid and smoke until the internal temp hits 160°F (this can take 4–6 hours). Spritz every hour or so with apple cider vinegar or apple juice to keep it moist. - Wrap It (Optional)
Once the meat hits 160°F and the “stall” begins, you can wrap it tightly in foil or butcher paper to speed up cooking and retain moisture. Return to smoker. - Cook to Temp
Continue smoking until the internal temp reaches 195–203°F. Probe tenderness is key—it should slide in like butter. - Rest Before Pulling
Let the shoulder rest (wrapped) for at least 1 hour in a cooler or on the counter before shredding. - Pull and Serve
Shred the pork with two forks or gloved hands. Serve with BBQ sauce, slaw, buns, or just as-is.
