Smoked Pork Shoulder
Tender, deeply smoky pulled pork with a mahogany bark and fall-apart texture. Low-and-slow smoking transforms a humble shoulder into a showstopping centerpiece.
- Total time
- 600 min
- Servings
- 8
- Calories
- 520
- Protein
- 52g
Ingredients
- 3 tablespoons light brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon cayenne pepper
- 8 pounds bone-in pork shoulder (skin-on)
- 4 cups apple wood chips or hickory wood chips
- 1 cup apple juice or cider
- 4 tablespoons butter
- 2 tablespoons honey
- 1 pinch salt and pepper to taste
Instructions
- 1
Remove the 8-pound bone-in pork shoulder from the refrigerator 1 hour before smoking — bringing it closer to room temperature ensures more even cooking throughout the long smoke. While it comes to temperature, score the skin in a crosshatch pattern with a sharp knife, cutting through the fat but not into the meat itself. This allows smoke and heat to penetrate deeper and helps render the fat.
- 2
Make the dry rub by combining 3 tablespoons light brown sugar, 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 0.5 teaspoon cayenne pepper in a small bowl. Stir with a fork until the mixture is evenly blended with no clumps.
- 3
Generously massage the entire pork shoulder with the dry rub — get it into every crevice, on the sides, bottom, and deep into the scored skin. Use about 2 tablespoons per side. The rub will form a paste-like layer on the meat's surface, which is exactly what you want; this becomes the flavorful bark as it smokes.
- 4
Soak 4 cups of apple wood chips or hickory wood chips in water for at least 30 minutes — wet chips smolder and produce more smoke than dry chips, which is essential for building that signature smoky flavor.
- 5
Set up your smoker for low-and-slow cooking: whether you're using a barrel smoker, offset box smoker, or kettle grill with indirect heat, you want to maintain a steady temperature of 225–250°F. Place a water pan inside to keep the environment moist and regulate temperature. If using a charcoal grill, light one side and place the pork on the other side with the pan between them.
- 6
Once the smoker is holding steady at 225–250°F, drain the soaked wood chips and add a small handful to your smoker box or directly onto the coals. You want steady, blue-ish smoke — if you see thick white smoke, let the chips settle. Place the rubbed pork shoulder skin-side up on the grill grates, away from direct heat and away from the water pan.
- 7
Smoke the pork undisturbed for the first 3 hours. Do not open the lid — every time you peek, heat and smoke escape, extending cook time. You're looking for a deep mahogany-brown bark to form on the exterior. After 3 hours, the pork should smell intensely smoky and the bark should be set and darkening.
- 8
At the 3-hour mark, spritz the pork with 1 cup of apple juice or cider using a spray bottle. This adds moisture and helps build layers on the bark. Continue smoking and spritzing every 45 minutes to 1 hour for the next 3–4 hours.
- 9
After 6–7 hours total (when the pork reaches an internal temperature of 165°F in the thickest part, checked with an instant-read thermometer), wrap the shoulder tightly in butcher paper or aluminum foil. This 'Texas crutch' technique stops the bark from burning while the meat continues to cook and become more tender. Add another spritz of apple juice before wrapping.
- 10
Return the wrapped pork to the smoker and continue cooking at 225–250°F until the meat reaches 203–205°F internally — this is the target temperature where collagen breaks down and the meat becomes pull-apart tender. This usually takes another 2–3 hours, so expect a total cooking time of 8–10 hours depending on the exact size and your smoker's consistency.
- 11
When the pork reaches 203–205°F, remove it from the smoker and carefully unwrap it on a clean cutting board — be cautious of steam. Tent loosely with foil and let it rest for 20–30 minutes. During this rest, the meat reabsorbs its juices, making it juicier when pulled.
- 12
Gently pull the pork apart using two forks or your hands (wear food-safe gloves if needed) — the meat should shred with almost no resistance. Discard large pieces of fat and bone as you work, but leave smaller pockets of intramuscular fat for flavor. Transfer the shredded pork to a large serving platter or shallow pan.
- 13
Warm 4 tablespoons butter and 2 tablespoons honey together in a small saucepan over low heat, stirring until combined and glossy. Drizzle this over the warm pulled pork and toss gently to coat. Season with additional salt and pepper to taste. Serve hot with your choice of rolls, coleslaw, pickles, and barbecue sauce on the side.
Tools you’ll need
- offset or barrel smoker (or kettle grill with indirect heat setup)
- instant-read thermometer
- spray bottle
- sharp knife
- small mixing bowl
- butcher paper or aluminum foil
- small saucepan
- two forks or heat-safe tongs
- cutting board
- large serving platter
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