Mouthwatering Asian-Style Smoked Pork Shoulder
Nutritional value per serving
Calories650kcal
Carbs10gram
Fat40gram
Protein50gram
Ingredients
- Pork shoulder (preferably bone-in, 4-5 pounds)1 piece
- Soy sauce (use gluten-free if needed)120 ml
- Brown sugar (packed)50 g
- Fresh ginger (grated)2 tbsp
- Garlic cloves (minced)4 piece
- Rice vinegar2 tbsp
- Sesame oil1 tbsp
- Chinese five-spice powder1 tsp
- Black pepper (freshly ground)1 tsp
- Wood chips for smoking (preferably apple or cherry)n/a n/a
This Asian-style smoked pork shoulder recipe offers a delicious fusion of smoky and savory flavors, perfect for impressing family and friends with minimal effort. The pork is marinated in a blend of soy sauce, ginger, garlic, and aromatic spices before smoking to juicy perfection. The total cost of ingredients is approximately $15 USD (€14, £12, ₹1,250). This dish provides roughly 650 kcal per serving and fits well in a gluten-aware diet depending on soy sauce selection. The complexity level is easy to medium, and the total cooking time is about 7 hours, primarily for smoking. Safety instructions ensure your pork reaches the safe internal temperature of 195°F (90°C) for tender, fall-apart meat. This recipe ensures a rewarding, flavorful experience for any home cook willing to embark on a tasty smoking adventure.
Preparation instructions
Prepare the Marinade and Pork Shoulder
1In a bowl, combine soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, sesame oil, Chinese five-spice powder, and freshly ground black pepper. Stir until brown sugar dissolves. Place the pork shoulder in a large resealable bag or container and pour the marinade over it. Seal and refrigerate for at least 4 hours or overnight for best flavor.
Soak Wood Chips
2About 30 minutes before smoking, soak the wood chips in water to prevent them from burning too quickly and to create more smoke.
Prepare the Smoker
3Preheat your smoker to a steady 225°F (107°C). Drain the soaked wood chips and place them in the smoker's wood chip tray or directly on the coals if using a charcoal smoker.
Smoke the Pork Shoulder
4Remove the pork shoulder from the marinade and pat it dry with paper towels to promote better smoke penetration. Place the pork shoulder on the smoker grate fat side up. Smoke the pork at 225°F (107°C) for about 6 hours or until the internal temperature reaches 165°F (74°C), maintaining consistent smoker temperature and adding wood chips as needed.
Wrap the Pork for Tenderness
5Wrap the pork shoulder tightly in aluminum foil to retain moisture and continue smoking for another 1 to 2 hours until the internal temperature hits 195°F (90°C), which ensures tender, pull-apart meat. This step is crucial for safety and texture.
Rest and Serve
6Carefully remove the pork from the smoker and let it rest, wrapped, for at least 30 minutes to allow juices to redistribute. Unwrap and shred the pork using two forks. Serve with steamed rice, pickled vegetables, or your favorite Asian sides.
Cooking Tips
1Use a reliable meat thermometer to check internal temperature for safety and perfect doneness.
2Avoid cross-contamination by using separate utensils and cutting boards for raw and cooked pork.
3If you don't have a smoker, you can try this recipe with an oven and a smoking gun or liquid smoke for flavor.
4For a sweeter variation, add honey or hoisin sauce to the marinade.
5Letting the pork marinate overnight enhances flavor penetration.
Equipment
- Smoker (electric, charcoal, or propane)
- Meat thermometer
- Large resealable plastic bag or container
- Mixing bowl
- Grater (for ginger)
- Knives and cutting board
- Aluminum foil
Grocery Shopping List
- [ ] Pork shoulder (4-5 pounds, bone-in) — approximately $10. Choose fresh pork with even marbling for better flavor and tenderness.
- [ ] Soy sauce (120 ml) — approximately $1. Select soy sauce according to dietary needs (gluten-free options available).
- [ ] Brown sugar (50 g) — approximately $0.50. Look for packed brown sugar for better sweetness.
- [ ] Fresh ginger (1 small piece) — approximately $0.50. Choose firm, smooth ginger for the best aroma.
- [ ] Garlic (4 cloves) — approximately $0.30. Ensure cloves are firm and fresh.
- [ ] Rice vinegar (2 tbsp) — approximately $1. Pick a mild rice vinegar, not seasoned.
- [ ] Sesame oil (1 tbsp) — approximately $1.50. Use toasted sesame oil for depth of flavor.
- [ ] Chinese five-spice powder (1 tsp) — approximately $1 for a small jar. Look for a mix with star anise, cloves, cinnamon, fennel, and peppercorns.
- [ ] Black pepper (1 tsp) — approximately $0.20.
- [ ] Wood chips (apple or cherry) for smoking — approximately $2. Available at many BBQ or hardware stores.
Total estimated cost: $15.50
FAQ
How do I know when the pork shoulder is fully cooked and safe to eat?
Use a meat thermometer to ensure the internal temperature reaches at least 195°F (90°C) for tender, fully cooked pork that is safe to eat.
Can I prepare this without a smoker?
Yes! You can use an oven with a smoking gun or add a bit of liquid smoke to the marinade for a similar flavor, though it won't be exactly the same as traditional smoking.
How do I avoid cross-contamination with raw pork?
Use separate cutting boards and utensils for raw meat and cooked food. Wash hands thoroughly with soap and water after handling raw pork.
Can I use boneless pork shoulder instead?
Yes, boneless pork shoulder works fine, though bone-in usually has more flavor and can cook more evenly during smoking.