Smoked Pork Shoulder
Ingredients
The pork
-
4
lb
Boneless pork shoulder (or boston butt)
-
¼
cup
mustard
-
2
cups
beef broth (warmed)
The rub
-
2
tsp
sea salt
-
2
tsp
ground pepper
-
2
tsp
sage
-
2
tsp
cumin
-
1
tsp
thyme
-
1
tsp
allspice
-
1
tsp
ginger
The optional sauce
-
½
cup
coconut aminos
-
¼
cup
tomato paste
-
2
tbsp
white vinegar
-
1
tbsp
yellow mustard
-
2
tsp
smoked paprika
-
1
tsp
chili powder
-
1
tsp
garlic oil (or 1 tsp garlic powder)
Instructions
- Prepare the rub by mixing all rub ingredients in a small bowl.
- Coat the pork shoulder with mustard to help the rub stick.
- Apply a generous amount of the rub to the pork shoulder.
- If possible, refrigerate the pork for up to 24 hours, then bring to room temperature before smoking.
- Preheat the smoker to 225°F.
- Place the pork in the smoker and smoke until the internal temperature reaches 140°-150°F (about 4-5 hours).
- Warm the beef broth and pour it around the pork in a roasting pan, then cover with foil.
- Increase the smoker temperature to 250° or 300°F and cook until the internal temperature reaches at least 205°F (another 2-3 hours).
- Remove the pork from the smoker and let it rest for 20-30 minutes, covered.
- While resting, prepare the optional sauce by mixing all sauce ingredients.
- Shred the pork and serve with the sauce if desired.
Nutrition Facts (estimated)
Servings
8
Calories
482
Total fat
26g
Total carbohydrates
6g
Total protein
53g
Sodium
0mg
Cholesterol
0mg
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