Traditional Smoked Pork Shoulder

Experience the rich and smoky flavors of a traditional smoked pork shoulder, a timeless dish that captures the essence of slow-cooked, tender, and juicy meat.

Prep time: 15 minutes
Cook time: 12 hours
Serves: 8

Ingredients

1 whole pork shoulder (8-10 lbs)

1/4 cup kosher salt

1/4 cup brown sugar

2 tbsp paprika

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp black pepper

1 tsp cayenne pepper

Hickory wood chunks for smoking

1 cup apple cider vinegar

1/2 cup apple juice

Instructions

1. Prepare the dry rub by mixing kosher salt, brown sugar, paprika, onion powder, garlic powder, black pepper, and cayenne pepper.

2. Pat the pork shoulder dry and generously apply the dry rub, ensuring it covers all sides.

3. Prepare your smoker to 225°F using hickory wood chunks for added flavor.

4. Place the pork shoulder on the smoker grates, fat side up, and close the lid.

5. Smoke the pork shoulder for approximately 1.5-2 hours per pound, maintaining a consistent temperature.

6. Periodically spritz the pork with a mixture of apple cider vinegar and apple juice to keep it moist.

7. Smoke until the internal temperature reaches 195°F, ensuring the meat is tender and pulls away easily.

8. Remove the pork from the smoker and let it rest for at least 30 minutes before shredding.

Storage

Store the shredded pork in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat the pork gently in a covered dish at 300°F until warmed through, or gently on the stovetop with a splash of apple juice to maintain moisture.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.