Traditional Smoked Pork Shoulder

🕒 Prep: 15 min
🔥 Cook: 12 hours
🍽 Serves: 8
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There's something truly special about a traditional smoked pork shoulder. This recipe brings out the rich, smoky flavors that make it a timeless favorite at barbecues and family gatherings. It's perfect for those who appreciate a deep, savory taste with a touch of sweetness and spice.

Ingredients for Traditional Smoked Pork Shoulder

Pork shoulder: The star of the show, known for its rich taste and tender texture when slow-cooked. It holds up well to long smoking times.

Kosher salt: Essential for enhancing the natural flavors of the pork and aiding in moisture retention.

Brown sugar: Adds a hint of sweetness and helps in forming a caramelized crust on the pork.

Paprika: Contributes a mild, smoky flavor that complements the smoking process.

Onion and garlic powder: Provide depth and complexity to the rub, enhancing the meat's overall flavor profile.

Black pepper: Adds a subtle heat and sharpness, balancing the sweetness of the sugar.

Cayenne pepper: Offers a spicy kick, bringing a bit of excitement to each bite.

Hickory wood chunks: Known for their strong, smoky aroma, they impart a rich, distinctive flavor to the pork.

Apple cider vinegar and apple juice: These keep the meat moist and add a tangy sweetness that complements the pork beautifully.

Tips & Tricks

  • Use a meat thermometer to accurately gauge when your pork is done.
  • Let the pork shoulder sit with the rub overnight in the refrigerator for deeper flavor penetration.
  • Wrap the pork in foil once it reaches 160°F to speed up the cooking process and retain moisture.
  • Keep a spray bottle handy for easy spritzing with the apple mixture.

Serving Suggestions

This smoked pork shoulder pairs wonderfully with classic coleslaw or a fresh potato salad. Serve alongside cornbread for a Southern-inspired meal. You can also pile it onto soft buns with a drizzle of your favorite barbecue sauce for a delicious pulled pork sandwich.

Frequently Asked Questions

Can I use a different type of wood for smoking?
Yes, you can experiment with different woods like apple or cherry for a milder flavor.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
What if I don't have a smoker?
You can use a grill set up for indirect cooking with wood chips, or try an oven with liquid smoke for a similar effect.

Traditional Smoked Pork Shoulder Recipe Walkthrough

Start by preparing your dry rub. In a bowl, combine the kosher salt, brown sugar, paprika, onion powder, garlic powder, black pepper, and cayenne pepper. Mix them well to ensure an even distribution of flavors.

Next, take your pork shoulder and pat it dry with paper towels. This step helps the dry rub adhere better. Generously apply the rub all over the pork, making sure every inch is covered. You want that flavor in every bite!

Prepare your smoker to a steady 225°F, using hickory wood chunks for that signature smoky taste. Place the pork shoulder on the smoker grates with the fat side facing up. This way, as the fat renders, it will naturally baste the meat.

Now, let the smoker work its magic. Plan for about 1.5 to 2 hours of smoking per pound of meat. Keep an eye on the temperature and make sure it remains consistent. During this time, spritz the pork occasionally with a mix of apple cider vinegar and apple juice. This keeps the meat moist and adds a subtle tang.

You'll know it's done when the internal temperature hits 195°F. The meat should be tender and almost falling apart. Once it's ready, remove it from the smoker and let it rest for at least 30 minutes. This rest period allows the juices to redistribute, ensuring every bite is juicy and flavorful.

Why You'll Love This Recipe

  • Perfect balance of smoky, sweet, and spicy flavors.
  • Uses simple ingredients you likely already have at home.
  • Ideal for gatherings, offering a hearty main course.
  • Makes your kitchen smell incredible during cooking.
  • Leftovers taste just as amazing, if not better!

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

Step-by-step 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.

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