What if my pork isn't done on time?

If your guests are waiting, you can serve the pork shoulder once it is in the 170-190°F range. While it may not be fall-part tender, you can serve it as sliced pork or burnt ends. And, it's actually safe to eat pork if it reaches an internal temperature of 145°F according to the USDA . However, you really need it to get higher than that to break down the connective tissues in a cut of meat like this.

How long do I smoke a pork shoulder?

If you're cooking your pork at 225-250°F, it will take roughly this amount of time from start to finish (including preheating grill/meat prep, the cook time, and the cool/rest time): 6-7 lbs = 9ish hours 8-9 lbs = 11ish hours 10+ lbs = 12-14 hours

Is a pork shoulder the same thing as a pork butt?

Yes and no. They cook almost exactly the same way, so are interchangeable in most recipes. But technically, they are cut from different parts of the pig.

Should I use boneless or bone-in pork?

Again, both would work. But I asked a local butcher this question and he recommended a bone-in pork shoulder for the smoker. He said it adds flavor and moisture.

Smoked Pork Shoulder (Crowd Pleaser!)

Name: Smoked Pork Shoulder
Prep time: 45 min
Cook time: 9 h
Total time: 9 h 45 min
Cuisine: American
Ingredients: 1/4 cup brown sugar, packed; 2 tablespoons paprika; 2 teaspoons kosher salt; 2 teaspoons chili powder; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon dried mustard; 1 teaspoon black pepper; 1/2 teaspoon cayenne; 1/2 teaspoon cinnamon; 1 1/2 cups apple juice; 1/2 cup pineapple juice; 1/2 cup sugar; 6 Tablespoons salt; Smoked tabasco sauce to taste (roughly 1 tablespoon); 7-10 pound pork shoulder (bone-in preferred); Roughly 1-2 tablespoons agave (Optional); BBQ Sauce for serving

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Smoked Pork Shoulder

Rubbed, injected, smoked? Prepare to make the most delicious smoked pork you’ve ever had.

Yield: 10+ 1x

Prep: 45 minCook: 9 hoursTotal: 9 hours 45 minutes

Units:

Scale:

Ingredients

Rub Ingredients:

1/4 cup brown sugar, packed
2 tablespoons paprika
2 teaspoons kosher salt
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried mustard
1 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon cinnamon

Meat Injection Recipe (Optional):

1 1/2 cups apple juice
1/2 cup pineapple juice
1/2 cup sugar
6 Tablespoons salt
Smoked tabasco sauce to taste (roughly 1 tablespoon)

Other Ingredients:

7–10 pound pork shoulder (bone-in preferred)
Roughly 1–2 tablespoons agave (Optional)
BBQ Sauce for serving

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Instructions

Preheat the grill to 225-250°F. (This will take 30-45 minutes.) If you have heat deflectors, make sure they are in. Add aluminum pan to the bottom to catch the juices.
Combine all the seasonings to make the rub. Rub all over the pork.
(Optional) Whisk together the meat injection juice in a bowl. Put the pork in an aluminum pan. Inject the meat with a little juice every few inches.
Transfer the pork to the preheated smoker.
Cook for 6 hours and then check the internal temperate to determine how much longer you will need to smoke it. Drizzle agave syrup across the top and tent with aluminum foil to project the outside of the meat from getting too burned. Continue to cook until internal temperature reaches 190-195°F+ or the bone just falls right out and meat shreds easily. The total cook time will likely be 8-10 hours, depending on the size of your pork shoulder.
Remove from heat. Wrap pork in foil and then again in a towel. Let rest for 45-60 minutes. (My husband like to put his in a cooler so curious dogs and kids don’t bother it.)
Shred the meat using two forks or meat shredders. Serve.

Notes/Tips

If you need to speed up your cook, you can bump the temperature up.
This smoked pulled pork stores well in the fridge as leftovers for up to 5 days, and it freezes well (if packaged the right way) for up to 6 months or so.
Read through the entire recipe and make sure to allow for time for the grill to preheat (about 30-45 minutes), meat to cook (roughly 8-10 hours), and meat to rest (45-60 minutes). Work backward to estimate your start time.
If you know you’ll be making the recipe again, just double the rub and save it with your seasonings. No need to make it twice!

Cuisine: American Method: Smoker

Find it online: https://thrivinghomeblog.com/smoked-pork-shoulder/