Smoked Pork Shoulder

9
Servings
20m
Prep Time
8h
Cook Time
8h 20m
Ready In


"A great recipe for the smoker. Depending on what kind of smoker you use, you might have to add fresh wood chips halfway through the smoking process. A tip I got from steel1man is to try and bring the internal temperature of the pork to 190 degrees so it will shred easily."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (288.2 g)
  • Calories 686.6
  • Total Fat - 51.4 g
  • Saturated Fat - 17.8 g
  • Cholesterol - 201.3 mg
  • Sodium - 186.3 mg
  • Total Carbohydrate - 3.4 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.6 g
  • Protein - 49.2 g
  • Calcium - 55.9 mg
  • Iron - 3.8 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 2.2 mg

Step 1

Mix all the spices and herbs with the brown sugar and pat all over the roast.

Step 2

Cover with plastic wrap and refrigerate overnight.

Step 3

Place in the prepared smoker and smoke between 225 - 250 degrees Fahrenheit for 7- 8 hours, until cooked through and tender.

Step 4

Enjoy!

Tips & Variations


  • Smoker

Crazed_Chef

This shoulder was the best thing I have had using our smoker so far. The blend of spices was right on. I decided to make it when my kids came down, because I bought a big one. We thought it was awesome!

review by:
(18 Aug 2015)

WiggiesStickeyRibs

I doubled the rub to smoke some pork chops and roast at the same time. Of course the pork chops were done way before the roast but they were so delicious that me and my wife each had 3 chops. When the roast was done we had some of that too! My family really loved the juicy tender roast and took some home to make pulled pork sandwiches.

(22 Oct 2013)

CookingFool

Good God woman you have some great smoking recipes! I used mesquite chips for this shoulder and it was delicious! We will use this recipe many times again.

review by:
(22 Aug 2013)