Best 3 Smoked Pork Shoulder Recipes

SOUTH CAROLINA SMOKED PORK SHOULDER WITH MUSTARD SAUCE

Steps:

• Make the rub: add the mustard, paprika, salt, peppers, garlic powder, onion powder, and cayenne in a bowl; stir to mix.
• Sprinkle rub all over the pork, patting it onto the meat with your fingertips; let the pork cure at room temperature while you make the mop sauce.
• Mop sauce: combine the vinegar, mustard, salt, and pepper in a large mixing bowl; add in ½ cup water and whisk until salt dissolves.
• Set up grill for indirect grilling and preheat to medium-low-for a gas grill, place all the wood chips in the smoker box and run the grill on high until you see smoke, then decrease heat to medium low.
• When ready to cook, place the pork, skin side up, in the center of the hot grate, over the drip pan and away from the heat, and cover the grill.
• Cook the pork until darkly browned on the outside and very tender inside, 4-6 hours.
• Test for doneness with an instant read thermometer; the internal temperature should be about 195°; if the pork starts to brown too much, cover it loosely with foil.
• Every hour, for the first 4 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush.
• Make the mustard barbecue sauce: melt the butter in a saucepan over medium heat; add in onion and garlic; cook until soft but not brown, about 3 minutes.
• Stir in the mustard, brown sugar, vinegar, and hot sauce; add ½ cup of water; let sauce simmer, uncovered, until thick and richly flavored, 6-10 minutes.
• Taste for seasoning, adding more hot sauce as needed and seasoning with salt and pepper to taste.
• Let the sauce cool to room temperature before serving.
• When the pork is done, transfer the cooked pork to a cutting board, cover it loosely with foil, and let it rest for 20 minutes.
• You could pull the pork or chop the pork, but Steven likes to thinly slice it across the grain.
• Place the pork slices in a foil pan if you are not quite ready to serve, cover the pan with foil and place it on a warm, not hot, grill or in an oven turned on low.
• To serve: brush the buns with melted butter and lightly toast them on the grill; load each bun with sliced pork and slather with mustard sauce.
• Top the pork and sauce with pickles and serve at once.

SLOW ROASTED SMOKED PORK SHOULDER

Steps:

• Turn oven on to 300.
• Place pork in lasagne pan fat side up. (can be placed on a rack,optional).
• Score fat lightly in a diamond pattern, not piercing through to the meat.
• Rub salt, pepper and garlic on the fat.
• Cover lightly with tin foil and roast for 3 hours, this gets the fat melting.
• Remove tin foil and reduce oven to 225.
• Continue roasting for 4 hours.
• Remove from oven and drain drippings if desired.
• Turn oven up to 450-500.
• Place pork back in oven until fat is crispy and browned, about 5-10mins.
• Remove from oven, lightly tent with tin foil and wait till cool enought to handle.
• Remove meat and tear apart with 2 forks.
• Toss with favorite BBQ sauce and serve on buns.
• *note* I've made this a 1000 times. Sometimes with aromatic herbs such as rosemary, thyme and sage. Sometimes with a wet rub. Sometimes with fruit such as apples,peaches, or pineapple. I've never had one not turn out. I posted this recipe today because that's what in my oven. (big game on!).
• Enjoy!

SMOKED BONE-IN PORK SHOULDER WITH A TWIST

Steps:

• 1. Gather your ingredients
• 2. Mix the apple cider vinegar and the apple cider (or juice) in a small spray bottle, and reserve.
• 3. Chef's Note: I prefer to spritz the pork shoulder; however, if you don't have a spray bottle handy, you can always use the "mop" method.
• 4. Using a pairing knife carefully cut off the fat cap, and reserve.
• 5. Cover the roast with the mustard.
• 6. Add the spice rub.
• 7. Secure the fat cap back on the pork shoulder using a bit of twine.
• 8. Chef's Tip: Use a surgeon's knot to hold the fat cap securely to the pork shoulder.
• 9. Wrap the pork shoulder in two layers of cling film.
• 10. Chef's Note: Stick in the fridge for a minimum of 8 hours, or up to 48.
• 11. Chef's Note: Some spice rubs because of their ingredients do not work well over long periods of time, and can even make the meat mushy. If you're using a prepackaged spice rub, check with the manufacturer on the amount of time the rub should stay on the meat.
• 12. Remove from the fridge, and uncover.
• 13. Chef's Tip: If you have a remote thermometer, insert it into the pork shoulder, but make sure it doesn't make contact with the bone.
• 14. Chef's Note: Get your smoker fired up and ready to go. The magic number for temperature is: 225f (107c).
• 15. Add the pork shoulder to the smoker.
• 16. After the first two hours, open up the smoker, and spritz it (or mop it), with the apple cider vinegar/apple cider (or juice) mixture.
• 17. Chef's Tip: Make this process as quick as possible. Open/Spritz/Close. And no peeking... Remember if you're lookin' it ain't cookin'
• 18. Chef's Note: The reason you want to wait about two hours before spritzing is this will give the crust a chance to form.
• 19. Chef's Note: If you're slicing the pork shoulder, remove it when the internal temperature reaches 170f (76c).
• 20. Chef's Note: If you're going to shred it, then wait until the internal temperature reaches 190f (87c).
• 21. Chef's Note: On an eight-pound pork shoulder the time will be from 6 to 8 hours. But don't rely on time... rely on temperature.
• 22. Chef's Tip: If you don't have a temperature probe, another way to check for doneness is to grab the bone and give it a twist. If it moves without any resistance, the roast is ready.
• 23. Chef's Note: When the temperature of the pork shoulder reaches 165f (73c) you might experience what is called the "stall." This is when the evaporation of the moisture coming from the meat, starts to cool things down... you might even see the temperature drop a degree or two. Don't worry, have another beer and the temperature will eventually get back on track.
• 24. Remove the pork shoulder from the smoker, and allow it to rest 20 minutes before slicing or shredding. Enjoy.
• 25. Keep the faith, and keep cooking.