Slow Smoked Pork ShoulderDecember 18, 2016
Slow Smoked Pork Shoulder
I love smoking a good pork shoulder (also known as Boston butt or pork butt) is cut of pork that comes from the upper part of the shoulder from the front leg and is a staple of barbecue in the United States of ‘Merica! The pork shoulder is also normally the cut of piggy that people use for pulled pork, but today we are going to show you a simple smoker recipe and serve it up sliced so that you can use for sliders or place in burger buns. Or Heck… just eat it with your fingers. We won’t judge.
3 Pound Pork Shoulder
2-3 Tablespoons Pork Rub (Use your favorite pork rub, we LOVE this one)
1/2 Cup BBQ Sauce
you will also need:
Aluminum or Tin Foil
Apple Wood (or one of these alternate types of wood)
A mop or brush for putting on BBQ Sauce will come in handy
Prep Time: 15 minutes
Time in Smoker: 6-8 hours
- Prep your piggy by making sure it is completely thawed (not frozen)
- Rub spices over the surface coating all sides of the pork shoulder. TIP: Allow meat to reach room temperature before placing in smoker
- Smoke 2 hours at 220F
- Remove, completely cover meat with foil, and return to smoker.
- Smoke additional 4 hours at 220F
- Discard foil, Mop on BBQ Sauce.
- Smoke additional 2 hours at 220F
- Remove from smoker and allow to rest 20 minutes before carving
NOTE: We use the times as more of a guideline than a rule. A meat thermometer is your friend. The center of pork should be 160F or higher
“I’ve never met a dead pig i didn’t like.” – Admiral BigGun
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