Smoked Pork Shoulder

Smoked pork shoulder is tender, flavorful, and easy to make.

Course Main

Cuisine American, Western

Diet Gluten Free

Prep Time 10

Cook Time 7 30

Servings

Calories 249kcal

Slather the pork with the dry rub, then cover and refrigerate overnight, if possible.
Preheat smoker to 225F / 107C, or set up a grill for indirect heat.
Place pork in the smoker (with water tray underneath) fatty side up, close lid and adjust smoke vents.
Cook the pork until it reaches an internal temperature of 185F - 195F / 85C - 90C. The actual time will depend on the consistency of heat and the size of the pork shoulder but plan to allow about 90 minutes per pound.
When done, remove meat from smoker, cover in foil, and let rest for at least 30 minutes.
Shred and then serve with BBQ sauce, if you prefer.

Preheat the Pit Boss pellet grill to 250 degrees F / 120 degrees C.
Place an aluminum pan filled with water on the far side of the grill.
Place the pork shoulder butt on to the grill grates with the far side facing down.
Close the lid and let the pork smoke for about 3 hours spraying it with juice or marinade every 30 minutes.
When the pork butt has reached 150 degrees F / 65 degrees C, remove from the smoker and wrap in foil.
Return the foil wrapped pork to the smoker and heat to an internal temperature of 192 degrees F / 89 degrees C.
Remove the foil and return the unwrapped meat to the pellet smoker. Increase the temperature of the pellet grill to 275 degrees F / 135 degrees c and cook until the meat reaches an internal temperature of 203 degrees F / 95 degrees C.
Allow the meat to rest for 20-30 minutes before shredding and serving.

Use indirect heat for the best cooking results.
Add more soaked wood chips every 45 minutes or so to keep the smoke going.
Place a water-filled disposable tray under the pork to catch any drippings and help to keep the meat moist.
You may need to add additional water (or juice or beer) during the cooking process.
Closely monitor your grill or smoker temperature. Consistent temperature is the key to tender pork.
When done, be sure to let the meat rest. Wrapping the pork and letting it rest for at least 30 minutes and up to several hours after smoking will result in extra juicy and flavorful meat.

There are 4 Blue Plan SmartPoints in a serving.