Smoked Pork Shoulder (Smoker or Pit)
Created by KittenCal on February 24, 2013
- Servings: 24
- Prep Time: 90m
- Cook Time: 0m
- Recipe #8239
Ingredients
- 2 pork shoulder roasts
- SHOULDER RUB
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup paprika
- 1/3 cup garlic powder
- 2 tablespoons white salt
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons black pepper
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- INJECTION LIQUID
- 3/4 cup apple juice
- 1/2 cup water
- 1/2 cup sugar
- 3 tablespoons salt
- 2 tablespoons Worcestershire sauce
How to Make
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Step 1: Mix all the spice mixture together until combined.
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Step 2: In a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.
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Step 3: Remove the roasts from the fridge.
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Step 4: If using the injector liquid, inject the COLD two roasts all over with the liquid (using 1/2-ounce per pound).
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Step 5: Gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.
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Step 6: Let sit out for 1 1/2 hours at room temperature after injecting and coating with rub.
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Step 7: Cook on a pit or smoker for 1 hour per pound at 225 degrees.
Nutritional Facts
- Serving Size: 1 (32 g)
- Calories 73.5
- Total Fat - 2.3 g
- Saturated Fat - 1.2 g
- Cholesterol - 5.3 mg
- Sodium - 33.3 mg
- Total Carbohydrate - 12.9 g
- Dietary Fiber - 0.4 g
- Sugars - 10.5 g
- Protein - 0.7 g
- Calcium - 10.6 mg
- Iron - 0.3 mg
- Vitamin C - 3.7 mg
- Thiamin - 0 mg