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 The info is detailed, but if you stick to these guidelines, you will be amaized at how well the pork shoulder turns out!! Enjoy!! |
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Preparation: |
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| 1. I usually try to purchase a pork shoulder that is about 8 pounds. I have found that larger shoulders may be a little bit harder to smoke because the outer meat will dry out before the inner meat is done. Using a good barbecue mop will help to keep the pork moist too. | ||
 2.
The night before you are going to smoke the pork shoulder, apply
a thin layer of mustard. 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. |
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| 3.Wrap the shoulder in plastic wrap, and refrigerate over night. | ||
If the pork shoulder is at room temp when you put it on the pit,
it will form a better crust while BBQing. |
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Cooking the Pork Shoulder |
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| 1. When the pit reaches operating temp, I smoke at 250 F, place the pork shoulder on the pit, and let it smoke for about one hour, bone side down. ( The Fat will render and keep the pork shoulder moist if it is top while smoking) | ||
| 2. Next, apply a good mop to the pork 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. (Another idea is to use a spray mop. I mix 3/4 apple cider vinegar and 1/4 oil in a spray bottle, and spray the shoulder while cooking. This is much easier than a mop, and adds unbelieveable flavor.) | ||
| 3. Smoke the pork shoulder for about 1 hour per pound, or until the internal temperature of the thickest portion of the shoulder is 180 degrees F or so. If I want pulled pork, I will usuallly bring the temperature up to 190 degrees F or so. The meat pulls apart much easier when I do. (I never worry too much about time. I just worry about reaching the temperature I want. Time is a guide.) | ||
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4. 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 pocket,
and I think that smoking a shoulder this way produces excellent results
too. |
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| 5. Leaving the shoulder on the pit for the duration of the smoking time, not wrapped in foril, 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: END |
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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.
