Smoked Pork Shoulder
Smoked pork shoulder is tender, flavorful, and easy to make.
- 5 pounds boneless pork shoulder pork butt
- 1/2 cup dry rub
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.
- 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.
Weight Watchers Points
There are 4 Blue Plan SmartPoints in a serving.
Calories: 249kcal | Carbohydrates: 2g | Protein: 43g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 103mg | Potassium: 734mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg