Smoked Pork Shoulder is a go-to recipe that you are sure to love! The flavor and tenderness is so amazing!
Why You Will Love This Recipe
- Tried and True: We have been making this recipe for YEARS. And it doesn’t matter if it is winter or summer, this is a year-long love affair. It always turns out amazing and is perfect for any get-togethers!
- Flavor: I mean that pork rub is INSANE!
- Versatile: Eat it plain with just BBQ sauce, use it in carnitas or in a pulled pork sandwich!
- Leftovers: Sometimes we make one on the weekend just to have easy leftovers for the week!
What You Will Need
- Pork Dry Rub: here is the recipe we will be using
- Pork Shoulder: get the best quality possible, it really does make a difference.
- Yellow mustard: this is part of the pre-rub and adds amazing flavor
- Liquid Smoke (totally optional!) – of course the point of smoking your pork shoulder is to get it smokey – but if you want to add that little extra smokiness, I highly recommend. The flavor is amazing.
- Worcestershire sauce: Also part of the pre-rub!
- Plastic wrap: we wrap the pork shoulder in this and let it sit overnight to really let all those flavors melt into the meat
- Apple cider vinegar, apple juice, water: these are combined and sprayed onto the pork shoulder every hour or so.
- Smoking chips: you can really use whatever kind you prefer!
How long does it take to smoke a pork shoulder
It generally takes 60-90 minutes per pound to smoke a pork shoulder, but this timeframe can be impacted by a variety of factors such as the weather, how consistent your smoker holds heat, etc. So, to smoke a 7lb pork shoulder it will take anywhere from 7 hours to 10 1/2 hours.
Smoked Pork Shoulder Temp
Smoke your pork shoulder at 225 degrees F.
Should I wrap my pork shoulder in foil on the smoker
No, do not wrap your pork shoulder in foil on the smoker. It won’t achieve that “smokey” flavor you are looking for that way!
How do I know when my pork shoulder is done
Technically your pork shoulder is safely cooked when it reaches an internal temp of 165 degrees, but if you want to be able to shred your pork shoulder easily you will want it to reach an internal temp of 190 degrees.
What if my pork shoulder is taking longer than 90 minutes per pound
Make sure you didn’t run out of pellets (we have done that before!). It could also be a result of the weather (windy, cold, humidity, etc) – the best way to be able to track the cooking time is to use an internal meat thermometer and go off that. 60-90 minutes per pound is just an estimate – there are too many factors to take into consideration for us to give you a solid timeframe!
Why is my pork shoulder tough or not shredding
You probably didn’t let it cook long enough. It needs to reach an internal temperature of 190-200 degrees F. to become tender and easy to shred. Make sure you are using an internal thermometer or probe to track the internal temperature of your pork shoulder.
How long do I let my pork shoulder rest
You should let your pork shoulder rest for an hour. We suggest wrapping it in foil and then again in some kitchen towels as it rests to retain heat.
What to Serve with Smoked Pork Shoulder
What People are Saying
- Jess: “This recipe is so good! I’ve made it for crowds and just for my family and it disappears. I’ve used the rub on ribs and pork chops as well. But this is the best smoked pork ever!!!”
- Justin: “Made this last week and it was tremendous! Thank you!!”
Best Smokers
- Pellet Smoker: Traeger Pro 575 (the 780 is great too, it is just a little bit bigger)
- Electric Smoker: If you are looking for a starter electric smoker that is high quality, but also not the most expensive smoker ever made, I would recommend this one. We used it for 5 years with no issues and the quality of smoking is fantastic. We have recently upgraded to a Traeger and love that a well.
How to Smoke a Pork Shoulder
First prep your dry rub.
The rub includes kosher salt, smoked paprika, lemon pepper, cayenne, smoked garlic powder and black pepper.
Next, prep your pork shoulder:
Rub the pork shoulder with worcestershire sauce (optional), liquid smoke and yellow mustard. For the yellow mustard – really any brand should do and you won’t really tell the difference. For the worcestershire sauce – it matters. You gotta use the good stuff. Lea & Perrins Worcestershire Sauce is the way to go (note it isn’t Whole30 compliant though!).
Rub the spice rub ALL over.
Net, rub spice mixture all over – I mean all over. In every nook and cranny. Lay it on thick.
Wrap in plastic wrap.
Then, wrap in plastic wrap and put in the fridge for at least 12 hours.
Get your smoker going
When it is time to go, turn smoker on to 225 degrees F. At the same time, take pork shoulder out of the fridge and let it come to room temp.
When your smoker reaches temp you are good to go
When the pork shoulder reaches room temp and the smoker has reached 225 degrees F, place pork shoulder in the smoker (fatty side up!). (For an electric smoker you will put it on the middle rack).
For a 4 pound pork shoulder you will want to smoke it for 4-6 hours or until it reaches 190 degrees (internal temp) or you can go as high as 200. You want to make sure you reach 165 to kill off any bacteria, but if you go up to 190 you will only be able to shred it that much easier.
Tips as you are smoking your pork shoulder
Throughout the smoking process, you are going to need to do a couple of things.
- First, you need to apply a mop to the pork shoulder every 45-60 minutes. The “mop” is made up of 1 part apple cider vinegar, 1 part apple juice and 1 part water. Mix that up – my husband puts that in a spray bottle and just sprays the pork shoulder all over.
- Additionally, if the smoke coming out of the smoker dies down, you know you need to put additional chips or pellets into the smoking basket.
- Don’t open the smoker if you don’t have to!
Let Smoked Pork Shoulder Cook Until 190 Degrees Internal Temp
Once your desired internal temp has been reached (at least 165) remove from smoker and let rest an hour. I would HIGHLY recommend getting some Original Bear Paws Shredder Claws – they make shredding this SO much easier!!
I know there are a ton of amazing BBQ sauces out there, but if you are trying to find one that is Whole30 compliant, I would start with Tessemae’s All Natural BBQ Sauce – it is delicious!
Enjoy!!!
Other Recipes You Might Like
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Smoked Pork Shoulder
- Prep Time: 13 hours
- Cook Time: 6 hours
- Total Time: 19 hours
- Yield: Serves 8-10 1x
- Category: Dinner
- Method: Smoker
- Cuisine: American
Description
Smoked Pork Shoulder – The most amazing recipe for smoked pork shoulder!!
Ingredients
Pork Rub
- 2 tablespoons kosher salt
- 2 1/2 tablespoons smoked paprika (regular paprika will work!)
- 2 1/2 tablespoons lemon pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon smoked garlic powder (regular garlic powder will work!)
- 1/2 tablespoon ground black pepper
Pork Shoulder:
- 4 lb pork shoulder
- yellow mustard (approximately 1/2 cup)
- liquid Smoke (approximately 2-3 Tablespoons) – this one is Whole30 compliant
- worcestershire sauce (approximately 2-3 Tablespoons) (for Whole30 either omit this or use a compliant version)
- plastic wrap
- 1/2 cup apple cider vinegar
- 1/2 cup apple juice
- 1/2 cup water
- 2 cups hickory smoking chips
- 2 cups mesquite smoking chips
Instructions
- Ensure pork shoulder has come to room temperature. Rinse pork shoulder under water and pat dry and place on a cookie sheet.
- Combine salt, smoked paprika, lemon pepper, cayenne pepper, smoked garlic powder and black pepper in bowl. Set aside.
- Take worcestershire sauce (if using) and pour all over pork shoulder ensuring it is thoroughly covered.
- Repeat with the liquid smoke and then with the yellow mustard.
- Take Pork Rub mixture and start sprinkling/rubbing in generous amounts all over pork shoulder ensuring that a thick layer is created – every nook and cranny.
- Completely and tightly wrap pork shoulder in plastic wrap. Then double bag it in plastic bags and put in fridge for a minimum of 12 hours.
- After a minimum of 12 hours has passed, remove pork shoulder from fridge, unwrap and let come to room temp.
- Start smoker and bring up to 225 degrees.
- Combine apple cider vinegar, apple juice and water and put in spray bottle and set by your smoker.
- Once smoker reaches 225 degrees F. and pork shoulder is at room temp place pork shoulder on your smoker, fat side up (use middle rack if using an electric smoker).
- Spray every 45-60 minutes with spray bottle
- Add additional smoking chips, as needed.
- Smoke until pork shoulder reaches a minimum of 190 degrees F. internal temp (approximately 60-90 minutes per pound).
- Remove from smoker and place on cookie/baking sheet or large plate. Wrap in foil and then again in a couple kitchen towels. Let rest for one hour.
- Shred and serve.
Notes
- How long does it take to smoke a pork shoulder: it generally takes 60-90 minutes per pound to smoke a pork shoulder, but this timeframe can be impacted by a variety of factors such as the weather, how consistent your smoker holds heat, etc.
- Should I wrap my pork shoulder in foil on the smoker: No, do not wrap your pork shoulder in foil on the smoker. It won’t achieve that “smokey” flavor you are looking for that way!
- How do I know when my pork shoulder is done: Technically your pork shoulder is safely cooked when it reaches an internal temp of 165 degrees, but if you want to be able to shred your pork shoulder easily you will want it to reach an internal temp of 190 degrees.
- Why is my pork shoulder tough or not shredding: You probably didn’t let it cook long enough. It needs to reach an internal temperature of 190-200 to become tender and easy to shred. Make sure you are using an internal thermometer or probe to track the internal temperature of your pork shoulder.
- How long do I let my pork shoulder rest: You should let your pork shoulder rest for an hour. We suggest wrapping it in foil and then again in some kitchen towels as it rests to retain heat.
- My pork shoulder is taking longer than 90 minutes per pound: Make sure you didn’t run out of pellets (we have done that before!). It could also be a result of the weather (windy, cold, humidity, etc) – the most sure way to be able to track the cooking time is to use an internal meat thermometer and go off that. 60-90 minutes per pound is just an estimate – there are too many factors to take into consideration for us to give you a solid timeframe!
Keywords: smoked pork shoulder, pork shoulder rub, Traeger, electric smoker
Peggy Crew says
Run, don’t walk and make this recipe. This is the pork shoulder recipe you’ve been waiting for and it’s the only one you will ever need. It was incredible!! I’ll be making this again and again.
★★★★★
Erin says
Thanks, Peggy! So glad you enjoyed it and thanks so much for taking the time to leave a review + feedback – means a lot!
Bethany says
Turned out awesome and was delicious! I followed the directions but had a hard time getting my temperature right so it didn’t shred as hoped. I need more practice using the smoker!
★★★★★
Erin says
So glad you enjoyed it, Bethany! And smoking meats definitely takes practice š – what was the final internal temp of your pork shoulder and did you let it rest long enough? Let me know if you have any questions!
Claire says
Best pork shoulder we have ever eaten!
★★★★★
Erin says
So happy to hear that, Claire! And thanks so much for taking the time to leave a review + feedback – I really appreciate it!
Jess says
This recipe is so good! Iāve made it for crowds and just for my family and it disappears. Iāve used the rub on ribs and pork chops as well. But this is the best smoked pork ever!!!
★★★★★
Erin says
Hi Jess! I am so happy you love this recipe!! It is one of our favorites as well – so perfect for a crowd! Thank you so much for taking the time to leave feedback, I greatly appreciate it!
SK Zai says
Hi Erin, this was great! Absolutely amazing. Keep up the good work š
Erin says
Thank you! So glad you enjoyed it!
Tod Wiseley says
Absolutely amazing!! This was a huge hit at our gathering, and some people asked me for the “recipe”. I didn’t want to give away too many of “my” secrets, but I did share the how-to’s. My smoker was the perfect device to pull this one off, too…… coincidentally, it’s the same exact model that’s why n the article. Thanks again for your work and sharing with those of us looking to get better at smoking foods. It is the most satisfying pastime I’ve found by far.
★★★★★
Erin says
Thank you so much, Tod!! I am so glad you enjoyed the recipe :). Thank you so much for the lovely feedback!!!
connie fuller says
This was great! The 2nd thing I’ve tried in my old Big Chief smoker. Started too late in the day so after about 6 hours in the smoker (8 lb shoulder) I finished in the oven at 250. Tender and delicious! Thanks for the recipe. The spice mix is really quite good!
Erin says
So glad you liked it!!! š
Dustan says
Looks and smells so good. Thanks for the recipe.
Erin says
Glad you liked it!!!
Steven Tyminski says
Making this for the fourth of July.
Looks like a good combination of spices.
Will post a follow-up commentary.
Thank you for what you do…!
Mark says
Great recipe, but it’s taking MUCH longer than 4 hours to come up to the minimum temperature. I recommend starting early.
★★★★★
Erin says
Hi, Mark! Glad you liked the recipe! That is honestly really weird that it is taking significantly longer for the pork shoulder to come up to temp! For what it’s worth, the only times we have had issues with that is if we didn’t let the pork shoulder come all the way up to room temp or we didn’t let the smoker get all the way up to 250. Opening the door too often can also be an issue. And remember that if you are using a pork shoulder that weighs more than 4lbs you need to add approximately 1 hour per pound beyond that. But we have made this countless times and the timing is always right around an hour a pound! If you figure out the issue you had, let me know!
Joe Tarantolo says
Hi . Going to try it this weekend. Quick question. If I go with a larger pork shoulder, add 1 hr / extra pound?
Erin says
Hey!! Yes, add roughly 1 extra hour per pound! Hope you enjoy!
Justin says
Made this last week and it was tremendous! Thank you!!
★★★★★
Erin says
So glad to hear it!!! It is one of our favorites!
Greg says
Should I put water or juice in the pan?
Erin says
We use a full pan of water the entire time, but I have heard of people using juice too!!
Christopher says
Dear Erin,
This is an amazing recipe!! It is one of the few pork recipes I have used that doesn’t have any brown sugar in the rub and it’s still great. The mustard and Worcestershire Sauce give it an amazing flavour, as do the smoked spices. I made the roast last week and this weekend I am trying the recipe with pork loin back ribs. When I found the recipe I only had a few hours for the meat to sit before roasting it on the BBQ with a smoker box, and it still turned out delicious! The apple spray must function as sort of a baste to make the meat super moist.
Highly Recommended!!
Thanks!!
Chris
★★★★★
Erin says
I am so happy to hear you enjoyed the recipe!!! Thanks for letting me know how it went!! We are actually making it next weekend and I am so looking forward to it already!!
Christopher Jude says
TRYING TODAY!
★★★★★
Erin says
Yay!! You will love it!!
Drew says
Made this today for Memorial Day, and it turned out great! Everyone loved it and a few asked for the webpage for the recipe. It was simple and easy for a beginner like me. (3rd time using the smoker) Thank you for the recipe!
★★★★★
Erin says
That is so awesome to hear!! This is honestly one of my favorite recipes ever, so I am so glad everyone liked it!!
Stephanie says
Do I close the vent on top or no???
Erin says
Leave it open – it makes it that much more smokey!!
Ted says
This looks great on your pictures š
Erin says
Thank you so much, Ted!!!