Smoked Pulled Pork Shoulder
Step by step basic recipe for how to smoke a pork shoulder for pulled pork with a homemade rub recipe included.
Ingredients
For the Pork Shoulder
- 1 Pork Shoulder (Using 8lbs in this recipe)
- Mustard To use as a binding agent
- Rub (recipe follows) Enough to cover the entire Pork Shoulder
Rub Recipe
- 2 Cups Granulated Sugar
- 1/4 Cup Smoked Paprika
- 1 tsp Chili Powder
- 1/2 tsp Cayenne
- 1/2 tsp Salt
- 2 tsp Lemon Pepper
- 1 tsp Granulated Garlic
Instructions
- Set your smoker to 250 degrees. (This temperature can vary depending on your preference) In this specific recipe we used two pieces of wood- cherry and hickory.
- Pat the Pork Shoulder dry and score diamond marks into the fat cap.
- Coat the pork shoulder with mustard on all sides to act as a binding agent and then generously pour the rub all over the pork shoulder.
- Set the pork shoulder on the grates of the smoker and leave alone for 3 hours.
- At the 3-hour mark check the temperature. You're looking for an internal temperature of 200 degrees. If it's not there yet, then close the smoker door and allow to smoke for another hour.
- When the pork has reached 200 degrees remove it from the smoker into a pan and spritz with apple juice. Cover the pork with aluminum foil and allow to rest for a minimum of half an hour to allow all the juices to settle into the pork.
- Shred the pork shoulder with your bare hands, gloves, or two forks and use it in any recipe you desire. We used it for Pulled Pork Sandwiches. Enjoy!