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1 (7 lb.) roast  |  serves 28   #2645CAH
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You can make incredible smoked meats at home, and this is the best place to start! Pork Shoulder is one of the easiest cuts to smoke, and definitely one of the most satisfying. It's bone-in and skinless, and laced with flavorful fat that melts into the meat during slow-cooking, turning it into the juiciest, tenderest, richest pork you've ever eaten. It has not been enhanced with a solution or additive of any kind. All you need to do is rub the pork shoulder liberally with one of our signature dry rub blends, ready your smoker, and slowly (slllloowwwlllyyy) bring it up to temperature over wood smoke.

Preparation & Recipes


  • Trim excess pork fat (anything over 1/2");
  • Score fat so it will melt into the pork while smoking and so that you can get more rub into the meat;
  • Rinse with white vinegar and pat dry with clean paper towels;
  • Rub pork with about 1/4 cup of yellow mustard;
  • Rub pork with 1/2 cup of rub;
  • Inject pork with 10-12 oz. of spritzer;
  • Let sit overnight in fridge;
  • Set up smoker with 1 chimney unlit lump charcoal and 2 chimneys lit lump charcoal;
  • Start pork fat side pp and add wood chips to smoker;
  • Add more chips every 1/2 hour;
  • Every 2 hours insert remote thermometer probes. Be careful not to let thermometer touch bone or you will get a false reading;
  • After 5 hours, place in foil pan and liberally coat with spritzer. Wrap pan tightly with foil;
  • Continue cooking without adding wood chips or opening smoker until thermometer hits 195 degrees F, about 8-10 hour total.

Nutrition & Info


Menu Roasts
Protein Pork
Meal Course Entrees
Meal Time Dinner, Lunch
Preparation Raw
Cooking Method Smoke
Specialty BBQ, Bone-in
Dietary Need Made Without Gluten, Ketogenic Diet, Low Sodium, Paleo Diet
Count 1 roast
Weight 7 lb. roasts
People Serving serves 28


For Nutrition Information Please Call 1-800-228-9872

Ingredients: Bone-In Pork Butt

These products are processed in our plants in Nebraska, USA after undergoing a strict series of quality checks and under the supervision of the United States Department of Agriculture.

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