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Best Smoker Recipes (Smoked Pork Shoulder Recipe and More)

Smoked Pork Shoulder is one of our favorite smoker dishes. With this recipe, you’ll have a dish that is not only mouth-watering but finger-licking good too! Plus, this recipe will teach you about the cut, smoking times and temperatures.
Servings: 8
Author: Izzy

Ingredients

  • 4-6 lb pork shoulder or pork butt
  • 2 tablespoons yellow mustard
  • bbq sauce

Smoked Pork Shoulder Rub

  • 4 tablespoons brown sugar
  • 1 tablespoon kosher salt or to taste
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Instructions

  • Remove the pork shoulder from the fridge to rest at room temperature for up to one hour before smoking. Trim off skin and excess fat if needed.
  • Make the rub in a small bowl by mixing the brown sugar, salt, pepper, paprika, garlic powder, onion powder and optional cayenne.
  • Spread the mustard all over the pork shoulder with your hands. Then spread the rub evenly on all sides. Insert a wireless thermometer probe into the middle of the shoulder.
  • Heat the smoker to 225°F, add water-soaked wood such as apple or cherrywood as needed.
  • Once the temperature is stable, add the pork shoulder. Close the lid and adjust the vents for optimal smoke flow.
  • Smoke for 90 minutes per pound (about 9 hours for a 6 pound shoulder). The internal temperature should reach 185°F for slicing or 195-200°F for pulled pork. For a milder smoke flavor, wrap the meat in foil after 5 hours and continue smoking.
  • Remove the pork shoulder to a carving board and rest for 30 minutes to get juicier meat.
  • Slice the meat with a carving knife or shred using two forks (or meat claws). Serve with optional BBQ sauce!