Juicy smoked pork shoulder sliced on a wooden board with BBQ sauce

Perfectly Smoked BBQ Pork Shoulder: Tender & Flavorful

Name: Perfectly Smoked BBQ Pork Shoulder: Tender & Flavorful
Prep time: 45 min
Cook time: 7 h
Total time: 7 h 45 min
Yield: 8
Cuisine: American BBQ
Ingredients: 3.5 kg Pork shoulder (bone-in, skin removed if preferred) - Choose a fresh, pink cut with some fat marbling for flavor and moisture.; 3 tbsp Yellow mustard - Acts as a binder for the rub and helps the seasoning stick better.; 2 tbsp Paprika (smoked or sweet) - Provides smoky color and flavor; smoked paprika intensifies the BBQ aroma.; 2 tbsp Brown sugar (light or dark) - Adds sweetness and helps form a crust.; 1.5 tbsp Salt (kosher salt preferred) - Enhances flavor and aids in moisture retention.; 1 tbsp Black pepper, freshly ground - Gives a mild heat and depth of flavor.; 1 tbsp Garlic powder - Adds savory notes.; 1 tbsp Onion powder - Enhances aroma and flavor.; 1 tbsp Chili powder (optional, mild or hot as preferred) - Adds subtle heat and complexity.; n/a n/a Wood chips or chunks for smoking (hickory, apple, or cherry) - Soak in water for 30 minutes before use to create smoke rather than burn quickly.

Home Page / Smoked Recipes / How to Smoke Pork: A Step-by-Step Guide

medium

7 hour

Nutritional value per serving

Calories500kcal

Carbs5gram

Fat25gram

Protein60gram

Ingredients

Quantity

Pork shoulder (bone-in, skin removed if preferred) - Choose a fresh, pink cut with some fat marbling for flavor and moisture.3.5 kg
Yellow mustard - Acts as a binder for the rub and helps the seasoning stick better.3 tbsp
Paprika (smoked or sweet) - Provides smoky color and flavor; smoked paprika intensifies the BBQ aroma.2 tbsp
Brown sugar (light or dark) - Adds sweetness and helps form a crust.2 tbsp
Salt (kosher salt preferred) - Enhances flavor and aids in moisture retention.1.5 tbsp
Black pepper, freshly ground - Gives a mild heat and depth of flavor.1 tbsp
Garlic powder - Adds savory notes.1 tbsp
Onion powder - Enhances aroma and flavor.1 tbsp
Chili powder (optional, mild or hot as preferred) - Adds subtle heat and complexity.1 tbsp
Wood chips or chunks for smoking (hickory, apple, or cherry) - Soak in water for 30 minutes before use to create smoke rather than burn quickly.n/a n/a

Discover the secret to perfectly smoked pork shoulder that's juicy, tender, and full of smoky BBQ flavor. This recipe guides you step-by-step through a simple smoking process that any home cook can follow, whether you're a newbie or want foolproof results. Total ingredient cost is approximately $15 USD / €14 / £12 / ₹1200. The finished dish provides about 3000 calories in total and suits those enjoying a hearty, protein-rich meal with moderate fat. It's a medium difficulty recipe, taking around 8 hours total, mainly due to the slow smoking process—but most of this time is hands-off, so you can relax and enjoy the anticipation!

Preparation instructions

Prepare the Pork Shoulder

1Trim excess fat from the pork shoulder if desired, but leave some for moisture and flavor. Pat dry with paper towels to remove surface moisture, which helps the rub stick better.

Apply Mustard Binder

2Rub yellow mustard all over the pork shoulder, coating evenly. This acts as a glue for the dry rub and adds subtle tang without overpowering the meat.

Mix and Apply Dry Rub

3In a small bowl, combine paprika, brown sugar, salt, pepper, garlic powder, onion powder, and optional chili powder. Rub this spice mixture generously over the entire pork shoulder, covering all sides. Let it rest at room temperature for 30 minutes to absorb flavors.

Prepare Your Smoker

4Preheat your smoker to a steady 110-115°C (225-240°F). If using a charcoal grill or gas grill with smoking capabilities, set it up for indirect cooking. Add soaked wood chips or chunks to the smoker box or coals to create smoke.

Smoke the Pork Shoulder

5Place the pork shoulder fat side up on the smoker grate, away from direct heat. Close the lid and maintain temperature between 110-115°C (225-240°F). Smoke the pork for about 6 to 7 hours, or until the internal temperature reaches approximately 85°C (185°F) for tender, pull-apart meat.

Monitor Internal Temperature and Smoke

6Use a probe thermometer inserted into the thickest part of the meat, avoiding bone. Maintain consistent smoker temperature and add soaked wood chips as needed to keep steady smoke for flavor.

Wrap and Rest (Optional but Recommended)

7Once the pork hits around 70°C (160°F), you may wrap it tightly in aluminum foil or butcher paper to retain moisture and speed through the stall (temperature plateau). Continue cooking until the meat reaches 85°C (185°F). After removing from the smoker, let it rest wrapped for at least 30 minutes to redistribute juices.

Serve and Enjoy

8After resting, shred or slice the pork shoulder as desired. Serve with your favorite BBQ sauce, buns, coleslaw, or sides.

Cooking Tips

1Avoid cross-contamination by using separate cutting boards and utensils for raw meat and cooked meat.

2Keep a spray bottle of water or apple juice handy to spritz the pork shoulder occasionally to maintain moisture during smoking.

3If you don’t have a smoker, you can use an oven at low temperature with a smoke flavor liquid or smoked paprika for some smoky taste.

4Use a reliable meat thermometer to ensure the pork is cooked thoroughly and safe to eat — the USDA recommends a safe minimum internal temperature of 63°C (145°F) followed by rest, but for tender pulled pork, 85°C (185°F) is ideal.

Equipment Needed

Smoker or grill with smoking setup
Meat thermometer (preferably digital probe)
Mixing bowls
Aluminum foil or butcher paper
Spray bottle (optional)

Grocery Shopping List

[ ] Pork shoulder (3.5 kg) - Choose a well-marbled, fresh shoulder with good color. Approx. $12
[ ] Yellow mustard (bottle) - Use plain yellow mustard, about 3 tbsp needed. Approx. $1
[ ] Paprika (ground, smoked or sweet) - Buy in spice aisle, about 2 tbsp needed. Approx. $1
[ ] Brown sugar - Light or dark, 2 tbsp needed. Approx. $0.50
[ ] Kosher salt - Get a good quality for seasoning. Approx. $0.30
[ ] Black pepper (ground or peppercorns) - Fresh grind is best. Approx. $0.50
[ ] Garlic powder - From the spice section. Approx. $0.50
[ ] Onion powder - From the spice section. Approx. $0.50
[ ] Chili powder (optional) - Mild or hot as preferred. Approx. $0.50
[ ] Wood chips/chunks (hickory, apple, cherry) - Available at BBQ or hardware store. Approx. $3

Total approximate cost: $15

Tips: Select fresh pork shoulder with a good fat cap for moisture. Use quality spices for best flavor. Choose wood chips compatible with pork like apple or hickory for great smoke flavor.

FAQ

How do I know when the pork shoulder is safe to eat?

The USDA recommends cooking pork to an internal temperature of 63°C (145°F) with a 3-minute rest time, but for smoked pork shoulder intended to be tender and shreddable, the best results come around 85°C (185°F). Using a reliable meat thermometer is essential.

Can I use a different cut of pork?

Pork shoulder (also called pork butt or Boston butt) is best for smoking as it has enough fat and connective tissue to become tender. Other cuts will not produce the same tender, juicy results.

How long does the smoking process take?

Smoking a 3.5 kg pork shoulder takes about 6 to 7 hours at 110-115°C (225-240°F), but exact time varies by smoker, weather, and meat size. Use internal temperature as your guide for doneness.

What if I don’t have a smoker?

You can simulate smoker flavors using an oven with smoked paprika or liquid smoke, or use a charcoal/gas grill with wood chips for indirect smoking to approximate the experience.

Should I wrap the pork shoulder during smoking?

Wrapping is optional but helps speed cooking after the temperature stall and retains moisture. Wrap tightly in foil or butcher paper once the meat reaches about 70°C (160°F).