I stumbled across your method and have stuck by it every time I smoke a pork butt. Sign Up For the SaltPepperSkillet Newsletter. There seems to be a pulled pork sandwich on just about every restaurant menu these days. If it's Boston Butt, you don't have to trim any. Super easy recipe to follow, and although I was concerned with the cumin…it was an incredible flavor and was super tender. Due to timing of our guests, I have to make this the day before we eat it (or else start smoking at 2am). So so glad to hear it, Bill! After doing some research on how to smoke my pork shoulder … The smoker: I have two smokers. Hi Ang, That’s a really small piece of butt, but it will still work. Think smoking, braising, or slow cooking. Score the fat side with a sharp knife. Thanks for some of the best damn pulled pork I’ve ever had! We are working to assist you as quickly as possible. A complete guide to making incredible Smoked Pork Shoulder (Pork Butt) and crowd-loving Pulled Pork.Learn the tips and steps for tender pulled pork on your smoker. Smoky-sweet with a little bit of heat. A 4 pounder is plenty and can go pretty far. How To Make The Best Smoked Pork Roast. The most tender and delicious pulled pork you can make. Came out incredibly well and flavorful. Larger will just take longer. https://www.recipezazz.com/recipe/smoked-pork-shoulder-10256 I might earn a small commission that helps support this site if you click and make a purchase, at no extra cost to you. Every time I smoke a pork shoulder, I am just amazed by how good it is, how many meals you can get out of it and how much you can share. I have a vertical water smoker using charcoal. A Cuban sandwich doesn’t get any better. We have a 2.5 lb. Most of the time, I don’t need a whole pork shoulder that can be 8 pounds. https://www.allrecipes.com/article/cook-pork-shoulder-roast No adjustment needed for a pellet smoker except for the obvious of using pellets vs chips/chunks. Thanks. It’s magical and a tool that I refuse to BBQ without. Since this cut of meat is so fatty, most of the flavor comes from that wonderful fat. Shout out to our local butcher, Sepulveda Meats & Provisions. If so, the funny thing is that is actually an ice chipper which turns out to be the perfect tool for shredding pork. At 4:40 PM the internal temp still was only 177 degrees. MON - SAT, 9AM - 7PM EST. I cook this almost every week for my husband and son! There will likely be some extra rub, which can be saved and used for next time. , How is this the day after? I have been using this method for years now and now smoke about 20 pounds of pork shoulder at a time so I have plenty to give away. Keep on smoking that pork. Due to COVID-19, responses may be delayed. That is so wonderful to hear. This took much longer than 90 minutes per pound at 250 degrees. This recipe works for both small and large pork shoulders. I usually serve it with some potatoes and asparagus. The time when we fire up the smoker and enjoy a meal that we spend all day cooking with the sun on our back and a beer in hand. Hi Suzanne, What type of smoker are you using and how are you adding the chips to the smoker? Sous vide for 24 and smoked for 2 hours. You definitely want to invest in one of these if you don’t have one. We love it! For the best experience on our site, be sure to turn on Javascript in your browser. Place a water-filled aluminum drip pan under the grates to catch drippings. Salt Pepper Skillet » Recipes » Smoked Pork Shoulder. Happy smoking! Crisp it up to eat in sliders, tacos or even…. One thing that I really love about buying from the local butcher is that they have smaller size cuts (or can cut to a size you want). The relatively forgiving nature of the pork butt cut of meat, along with consistent cooking temperature, make this a great cook for beginners or anyone who wants to practice their fire-maintenance skills. This is a piece of meat that you are spending an entire day with. Applying the dry rub ahead of time is optional. Hey Gary! . What do you add to the pulled pork to keep it moist in pan once pulled??? It’s easier to shred when it is still warm. Thanks again for coming back and for the positive comments. One is an electric smoker and the other is the Big Green Egg. The apple and cherry are sweet and have some subtle fruity complexities I will usually create a combination between those and the mesquite lump charcoal in the charcoal smoker. The cook time for a 4-pound pork shoulder smoking at 250 degrees is around 90 minutes per pound, but it is important to frequently monitor the internal temperature. I am using a brand new Rec Tec Smoker grill. We love it! This recipe is definitely a keeper. Really, is there anything more perfect? A smoked shoulder can be boiled, roasted, or baked using any recipe for fully cooked ham. Hey Paul, Thanks so much for stopping by and letting me know. The two channels are for remotely monitoring the temperature of your smoker and the internal temperature of the pork shoulder (or whatever you are cooking). I also put the dry rub on the night before and let it sit in the fridge overnight. For the dry rub, I cut the cumin in half because I think it can be overpowering and I added a tbsp of garlic powder because that is a must have for me. … I use a vertical propane smoker with apple wood chips. This will be your new go-to smoked pork shoulder recipe (especially if you have an electric smoker)! Hey Gordon! Turn … https://www.smokegrillbbq.com/smoked-pork-shoulder-recipe.html The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking. The brine used for this brined smoked pork shoulder has a nice balance of sugar, savoriness, aromatics, and spices that pair nicely with pork. Smoking a pork shoulder is a little more of an art than it is a science. Remove the pork shoulder from the refrigerator at least 1 hour prior to cooking it. Great rub! Download the free eBook with the essential 5 smoker recipes. Justin. Seriously, just follow it as written and you’ll be addicted to smoked pork. Cheers, Justin. The pork dry rub consists of paprika, dark chili powder, cumin, dark brown sugar, kosher salt, dried oregano, granulated sugar, ground black pepper and celery seeds. Drip Pans: Buy disposable aluminum steam pans in bulk because they come in so handy. We respect your privacy. Hot Tip Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. Wood Chunks: Wood for smoking isn’t necessarily equipment, but it’s just as important. I’m using wood chips instead of chunks. Cheers, Justin. How to Add Moisture Before and During Cooking, 1 pork shoulder, 6 to 8 pounds, 1/3 cup Dijon mustard, handful oak and apple wood chunks, 1/4 cup brown sugar, 1/4 cup paprika, 3 tablespoons salt, 1 tablespoon white pepper, 1 tablespoon black pepper, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1/4 teaspoon cayenne powder, 1/2 cup apple cider vinegar, 1/2 cup olive oil, 1 tablespoon salt, 1 teaspoon hot sauce. Not only are they essential for BBQ and smoking, but they come in handy when bringing food to a pot luck and you don’t want to risk not getting your expensive baking pan back. I’m not saying you need to know the name of the animal, but buying from your local butcher not only supports local, but you will likely get better quality. https://www.goodlifeeats.com/the-best-smoked-pork-shoulder-recipe Sous Vide Pork Shoulder for Smoky BBQ Pulled Pork, Grilled Flap Steak with Shallot-Garlic-Rosemary Marinade, Thanksgiving Leftovers: Turkey Eggs Benedict. I prefer to use either apple or cherry wood chips when smoking pork. This site uses Akismet to reduce spam. Sprinkle rub all over pork shoulder, pressing into the meat. The meat stalled at about 160-170 degrees so for time purposes I wrapped it in foil for the last hour or so and that was able to get me past the stall a little more quickly and get up to 200. It’s one of those items that I am always so drawn to, yet get disappointed far too often. Great recipe! I like to start by brining the pork … Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. The coleslaw is on point. Save my name, email, and website in this browser for the next time I comment. I always like a good multi-use tool. How to smoke the juiciest, easiest, and most flavorful Smoked Turkey with looks that will be the talk of the meal. Franklin received the James Beard Foundation Award for Best Chef: Southwest in 2015. Just throw it on some white bread, sweet Hawaiian buns, in a taco, or even an omelette. The Thermometers: A two-channel thermometer makes for a stress-free BBQ day. This is the usual cut-of-choice for making smoked pulled pork. Chips like pecan are too strong and overpowering for pork. You can also subscribe without commenting. The electric smoker also works great, but I find the quality of the smoke to not be quite as good. Thanks for the best pulled pork my family has ever had! Ahh pulled pork. Unsubscribe at anytime. Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping. 1 6 lb smoked pork shoulder picnic (or about 5-7 lb) 1 large head Savoy (or plain) cabbage 12 white boiling onions 1 lb carrots 3 lbs potatoes 5-6 cloves garlic 2-3 bay leaves or 1 tsp. I promise you will be thanking me every time you cook and need to take the temperature. For help identifying model number, please contact Customer Service at 800-318-7744. About 1 hour before smoking the pork, unwrap the pork shoulder and let it rest at room temperature. Push coals evenly into piles on both sides off grill. You should have some extra dry rub that can be saved for next time. Hi Frank, are you referring to the shredding fork I used in the recipe video? Both are great, but I can’t recommend the Big Green Egg enough. So how does it work to eat it the day after I smoke it? This recipe is the absolute best!!! Crispy smoked pork carnitas street tacos with avocado-lime crema, quick pickled onions and cilantro. You get to be creative. After seasoning liberally with my BBQ rub, which is a brown sugar base seasoned with smoked paprika, onion, garlic, and a little cayenne, the pork shoulder is set into a smoker with an … Pre-heat smoker and add wood chips to start smoking at 250 degrees F. Smoke the pork shoulder until the thickest part of the shoulder reaches 195 to 205 degrees F. Wrap the pork shoulder in butcher paper or aluminum foil and rest for at least 1 hour. Combine all the dry rub ingredients in a small bowl or a shaker. I hope it came out great. This 7 hour smoked pulled pork shoulder is so good that no sauce is needed. The meat comes out very moist and tender with a great smoke flavor. For a charcoal smoker, I love Apple or cherry wood chunks for long smokes. Smoke for about 60 to 90 minutes per pound, or until the internal temperature reaches 195-205 degrees. Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans. I use my own seasoning / marinade for a Cuban style pork butt I make and it comes out PERFECT. There will be a stall where the temperature seems stuck at some point. Just do it. Preheat, the smoker to 250°. I’d go with a lower temperature at 225 degrees F and let it cook until the internal temp gets to 195 degrees F. The time will be a lot less, but it’s really about the internal temp and not the time. Best electric smoker for pork shoulder: The first thing you are going to need is a smoker – here is the one we have and we love it!. Notify me of followup comments via e-mail. Score the fat … These should still be fairly large -- think about the size of a fist -- but the smaller size will make the … Place the meat in the cooker, add some sugar and forget about it until it dings that it’s done. Salt Pepper Skillet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The recipe calls for boneless but I prefer bone-in and it didn’t seem to affect the cook time too much from what I could tell. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. Smoked low and slow to make some amazing pulled pork sandwiches, taquitos, or anything you can dream up, like these pulled pork cheese fries! The apple chips give it a great smoke flavor throughout the meet. Contains affiliate links. Hey Brian. Flavor/bark turned out awesome. Thank you! While it takes a fair amount of work, it’s a labor of love and a great way to spend the day making memories with friends and family. Let burn 15 to 20 minutes or until covered with gray ash. The goal is to cook it at a low temperature (around 250 degrees F) and for a long period of time until the internal temperature of the meat reaches 195 to 205 degrees F. Bringing it to this temperature will break down the connective tissues and render off more fat. Take the pork shoulder out of the fridge at least 1 hour prior to smoking. I used to be a beef ribeye guy, but this changed all that. That is all. The flavorful brine gets deep inside the pork because not only does the pork … https://www.food.com/recipe/smoked-pork-shoulder-smoker-or-pit-161941 The end. Cook for about 8 hours until the internal temperature of the meat reaches 200°F on an instant read thermometer. Pork butt and Boston butt are two…a third is pork blade roast, since the bone-in roast contains part of the shoulder blade. Trim excess fat from the pork shoulder. The meat still pulled really easily and tasted fantastic so it wasn’t a problem for me. With so many variables to account for; there isn’t a recipe that is going to make it perfect even when you follow it to a T. It’s totally different than baking a cake, and this is what makes smoking meat so special and enjoyable. The combination of spices is fantastic, the pork comes out juicy and flavorful. . 8.5 lbs pork butt Barbeque rub of your choiceSmoke pork butt at 225°f - 250°f for four hours or until you hit an internal heat temp of 145°f - 155°f. Here’s an amazon link to the one I have https://amzn.to/2YQaIif and another version with a different handle that looks like it might be nicer https://amzn.to/31zDDsE (affiliate links). I didn’t let it sit for too long at all (maybe 15-20 minutes) just cus I had hungry guests to feed and didn’t want to wait a whole hour. © 2020 Salt Pepper Skillet. Tried this recipe on a 9 hour cook with 4.5 of smoke. Thank you so much. Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour. I’ve made this recipe probably six times and never tried anything else. My favorite meat is smoked pork shoulder. I also use their coleslaw recipe and both turn out fantastic. Hey Sean, I add about 4 to 5 large wood “chunks” which will last for several hours. Please enter an email address to send the ingredients list. It’s so good the day after. Give it a try and you won’t regret it. You can find pork shoulder roasts in your local grocery, shopping club, or butcher. I highly recommend the Thermapen (affiliate). Get the party started with a nicely rubbed pork shoulder, smoked to excellence and thrown together over nachos. Even though I had to triple the recipe for a big family. Any recipe that includes pork roast should take its time and use a moderate temperature for maximum flavor and tenderness. Love that you triple it. Remove from grill or smoker and allow to rest for 10 minutes before slicing or shredding. It should stay really moist on its own, but I will usually keep it covered with aluminum foil. Follow your smoker's instructions and bring the temperature up to 250 degrees Fahrenheit and add wood chips. I hope it turns out great. Should I make any adjustments to this recipe if I am using a Traeger? It came out perfect, muah! JavaScript seems to be disabled in your browser. Im on my third shoulder and love the way it comes out. How would you adjust the cook time for a smaller size Boston Butt? Thank you for this recipe! onions, pork shoulder, seasoned salt, eggs, corn muffin mix, shredded sharp cheddar cheese and 1 more Slow Cooker Pork Shoulder Roast A Cedar Spoon paprika, olive oil, onion, black pepper, carrots, buns, cayenne pepper and 10 more You can then crisp it up in a hot skillet or slowly warm it in a low oven or slow cooker. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. It’s also known as the start to smoking & BBQ season. The menu says “smoked pulled pork,” but when you take a bite, there’s no “smoke” flavor to be found. I hope it came out great. Awesome recipe! A traditional Mexican treat, these smoked pork tamales are filled with melt-in-your-mouth smoked pork, wrapped in masa and steamed in corn husks. Would you add them for the whole cooking time or just the first 4 hours? Learn how your comment data is processed. What type of smoker and fuel are you using? Don’t worry though, with little a patients the temperature will rise quickly once the stall is over. Mop the shoulder every hour with mop sauce to keep it moist. This can be hugely disappointing and gives the feeling that it was probably just cooked in the oven with some liquid smoke added at the end, or maybe not even that. You want it to be great. At least for me. It maintains a constant temperature all day without having to add more fuel, which is a phenomenal benefit. Thanks! Learn pitmaster Aaron Franklin’s method for smoking in the pork recipe below. Thanks for sharing! For the best experience on our site, be sure to turn on Javascript in your browser. This will result in super tender and moist strands of pulled pork. It’s that wonderful time of year again. https://www.food.com/recipe/slow-roasted-smoked-pork-shoulder-367258 Place pork shoulder over indirect heat and cook with the lid closed for 3 hours or until internal temperature reaches 180°. I’m definitely not opposed to making pulled pork in the slow cooker or oven, but if you want real smoked pulled pork, it’s gotta be smoked, low and slow. Continuously monitor the temperature with a. Place a drip pan filled with water under the grill grates. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill. Using this recipe once again. Should I keep it whole, then shred it before we eat it? GET RECIPES & TIPS DELIVERED TO YOUR INBOX. I put the meat on at 9am and took off at 5pm so that was 8 total hours of smoke for me. Thanks for sharing! This smoked pork shoulder recipe is slow cooked to perfection which makes the meat tender and delicious! Place the pork butt fat side up directly on the grill grate and cook until the internal … A smoked shoulder is also known as a picnic ham or smoked pork butt. Apply a dry rub at least 12 hours prior to cooking the meat to allow it to be absorbed. Keep on smoking that pork. I confessed. So so glad to hear it, Donda! There are no products matching your search. Trim excess fat from the pork shoulder. The good news is that it’s pretty hard to mess up smoking a pork shoulder if you do it slow and low. I’ve been looking for a straight shredding fork like the one you use. I have to say that I totally agree with you. Shred and enjoy. Apple or Cherry wood is best for smoking pork. The dry rub I use isn’t spicy, but it adds great flavor and helps to form the “bark” on the outside of the smoked meat. | Privacy Policy | Accessibility Policy. I did this on my Weber kettle with a 5 lb bone-in Boston butt and it turned out fantastic. If it's Boston Butt, you don't have to trim any. It’s so moist that you can heat up leftovers two or three times and it’ll still knock your socks off. This 3-hour smoked pork belly is crave-able perfection. All of the rub ingredients get mixed up in a small bowl, then liberally rubbed on the rinsed and dried pork shoulder. Your husband and son sure are lucky. Plus a full video tutorial on how to smoke pork shoulder. I had been hoping for more like 6-7 hours as the recipe calls for but each piece of meat is different and my Weber probably doesn’t hold the heat as well as an Egg which is what the recipe calls for so maybe that was on me. Try out some of my other smoker recipes if you are interested in trying something new. An American classic, smoked pulled pork sandwiches are a favorite for most people because they're tender, juicy and delicious. Cover and refrigerate overnight, or for at least 12 hours. Place the pork shoulder on the grate above drip pan after the smoker begins to smoke and is at 250 degrees. Smoked pork shoulder with the most amazing rub ever! You just leave it in the pork shoulder and monitor the temperature without having to go outside to open the lid to your smoker. The one I recommend is the Thermoworks Smoke Alarm (affiliate). Are they still available and where? An instant-read probe thermometer is also essential for spot checking the internal temperature of the meat when it is close to being done. That sounds so amazing. Lift pork shoulder and remove wire rack, then set shoulder directly on rimmed baking sheet. I also cook for 2 of my elderly neighbors and got nothing but rave reviews. Smoked Pork Shoulder Smoked Brisket Simple Smoked Salmon BBQ Chicken Smoked Tri-Tip BBQ Smoked Pork Ribs, BBQ & Grilling Recipes Sous Vide Recipes Cocktail Recipes Air Fryer Recipes, Smoked Turkey Turkey Roulade Thanksgiving Leftovers Eggs Benedict, Sign up and receive all the latest recipes straight to your inbox. You can apply it while you prep the smoker and temper the meat and it will still be great because of the long smoke time. Prepare charcoal fire with half of charcoal in grill. Hi Adriana, Cuban style? Rub a liberal amount of the rub all over the pork. Bone-in is usually preferred for smoking, since the bone helps to transfer heat into the pork roast. I put a 2 lb Boneless Pork shoulder roast on at 12:15 PM. You set a high and low temperature for each, and it will let you know if something goes outside of that range. 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