Smoking Pork Shoulders
Below is a detailed recipe for how I smoke juicy and tender pork shoulders. If you have any questions, feel free to email me at: aaron@thesmokerking.com
Preparation:
I usually try to purchase a pork shoulder that is about 8 pounds. I have found that larger shoulders are a little bit harder to smoke because the outer meat will dry out before the inner meat is done, if a good mop is not used to keep the shoulder moist.
The night before you are going to smoke the shoulder, apply a thin layer of mustard to the pork shoulder. This will create a paste that the rub will stick to. Here is a recipe for the rub I use on pork shoulders.
After
you rub the shoulder down with mustard, completely coat the shoulder
with the rub. I have found that it helps to pat the rub into the shoulder
to make it stick better.
Wrap the shoulder in plastic wrap, and refrigerate over night.
Take the shoulder out of the fridge about 1 hour before you are going to put it on the smoker. This will bring the pork shoulder's temp down to room temperature.
Cooking:
When the pit reaches operating temp, I smoke at 225 F, then place the shoulder on the pit, and let it smoke for about one hour, bone side down.
Next, apply a good mop to the shoulder. You can find the one I use here. Keep the outside of the shoulder moist while smoking by applying the mop about every 45 minutes or so.
Smoke the shoulder for about 1.5 hours per pound, or until the internal temperature of the thickest portion of the shoulder is between 170-180 F.
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I have smoked pork shoulders directly on the pit with no foil for the
duration of the smoking time, and I have wrapped them in foil after they
have smoked for 6-7 hours. The wrapping method works well because you
can control the moisture level of the shoulder. The mop, and the juices
create a very humid environment inside the foil wrapped shoulder, and
I think that smoking a shoulder this way produces excellent results.
Leaving the shoulder on the pit for the duration of the smoking time
tends to produce a firmer, drier crust on the shoulder, but the internal
meat is very good. You will just have to experiment both ways to find
out which way you like most.
Serving:
My favorite way to eat the shoulder is to make pulled pork sandwiches.
Smoked pork shoulders will literally fall apart, and making a pulled
pork sandwich is fairly simple. Shred the smoked pork shoulder with a
couple of forks to prepare the meat for the sandwich. The sandwich basically
consists of two hamburger buns, some good barbeque sauce, the pulled
pork, a few onion slices, and whatever else you think will taste good.
Pulled pork tacos are also very delicious. First, I heat up a couple
flour tortillas. Next, I saute onions and bell peppers, and then I put
the pork in the tortilla, along with barbeque sauce, and the vegetables.
Here is a mixture of onions and bell peppers I sauteed.
END