Smoked Pork Shoulder

Recipe Categories: All Recipes  |  Pork  |  Roasts  |  Sandwiches & Wraps  |  Pork  |  Smoking  |  Memorial Day
Prep time: 1 hr
Cook time: 8 - 10 hrs
Serves: 32
Smoked Pork Shoulder
When cooked low and slow, this bone-in pork shoulder is perfect for a crowd or when you're planning ahead for leftovers. Serve as pulled pork on a plate or a sandwich-either way will wow a crowd.
  • Whole 8 lb. Bone In Pork Shoulder
  • 2 Cups White Vinegar
  • 1/2 Cup Yellow Mustard
  • 1/2 Cup Smoking Rub
  • 1 Recipe Smoking Spritzer (recipe below)
  • 8 cups Apple or Cherry Wood Chips soaked in water
  • Lump charcoal
Smoking Spritzer
(makes 2 cups)
  • 1 cup Apple Juice
  • 1/2 cup Cranberry Juice
  • 1/2 cup Canola Oil
  • 2 Tbsp. hot Sauce
  • 1/2 Cup Omaha Steaks Ancho Chile Barbeque Rub
  1. Score the Fat so it will melt into the pork while smoking and so that you can get more rub into the meat.
  2. Rub with white vinegar then rinse with water.
  3. Pat dry with clean paper towels.
  4. Rub pork butt with about 1/2 cup of yellow mustard.
  5. Rub pork butt with about 1/2 cup of Smoking Rub.
  6. Inject each Pork Butt with 10-12 oz of Spritzer.
  7. Setup smoker with 1 Chimney Unlit Lump Charcoal and 2 Chimneys Lit Lump Charcoal.
  8. Adjust vents in smoker until temperature settles between 225 and 250 degrees.
  9. Start Pork Butt Fat Side Up and add lot of wood chips.
  10. Every 1/2 hour add more wood chips and spritz with Smoking Spritzer.
  11. After 2 hours insert remote thermometer probes. Be careful not to let thermometer touch bone or you will get a false reading.
  12. After 5 hours, place in foil pan and liberally coat with Spritzer. Wrap pan tightly with foil.
  13. Continue cooking without adding wood chips or opening smoker until thermometer hits 190 degrees for sliced and 200 degrees for pulled about 8-10 hour total.
  14. Let rest 1 hour before serving.
Nutrition Facts
Total Fat8g
Saturated Fat2g
Back to Top
When will it arrive?
Quick View