Smoked Pork Shoulder
Ingredients
The pork
-
7
lb.
bone-in pork shoulder
The dry rub
-
1½
tablespoons
coarse salt
-
1½
tablespoons
dark brown sugar
-
1
tablespoon
garlic powder
-
1½
teaspoons
paprika
-
1½
teaspoons
chili powder
-
1
teaspoon
ground mustard powder
-
1
teaspoon
ground black pepper
The apple juice spritz
-
¼
cup
apple juice
-
¼
cup
bourbon
-
2
tablespoons
maple syrup
-
2
teaspoons
apple cider vinegar
Other
-
20
lb.
pellets or wood chips
Instructions
- Prepare the dry rub by mixing all dry rub ingredients in a bowl.
- Rub half of the dry rub over the pork shoulder, then wrap and refrigerate for at least 2 hours.
- Preheat the smoker to 250ºF and prepare the apple juice spritz.
- Smoke the pork shoulder for 7-8 hours, spritzing every hour or so.
- Lower the smoker temperature to 200ºF after 6 hours.
- Check the internal temperature, aiming for 195-205ºF, then remove and let rest for 20-30 minutes.
- Shred the pork and serve as desired.
Nutrition Facts (estimated)
Servings
12
Calories
426
Total fat
19g
Total carbohydrates
6g
Total protein
52g
Sodium
0mg
Cholesterol
0mg
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