Smoked Pork Shoulder

Smoked Pork Shoulder with the ultimate goal of making smoky, succulent, and tender pulled pork. 

Smoking is a cooking method that involves flavoring, cooking, and preserving meat by exposing it to smoke from burning or smoldering wood. There are several reasons why people choose to smoke meat. 

Smoking imparts a distinct and delicious flavor to the meat. The smoke from different types of wood, such as hickory, mesquite, Applewood, or cherry wood, can add unique and complex flavors to the meat.

Smoking meat at low temperatures for an extended period can result in tender and juicy meat. The slow cooking process allows collagen in the meat to break down into gelatin, making the meat more tender.

Historically, smoking was a method of preserving meat before refrigeration was widely available. The smoke acts as a barrier, inhibiting the growth of bacteria and fungi, which helps extend the shelf life of the meat.

Smoked pork shoulder was one of the first smoking experiences of Chef Brian’s career and it forever changed him. As someone that genuinely loves grilling for the outdoor experience, smoking became the grilling experience that lasts all day. So grab a drink, a giant hunk of meat and let’s get smoking.

To make this Smoked Pork Shoulder recipe, start by brining your pork. Add water, salt, sugar, bay leaves, peppercorns, celery, carrots, onions, and cherries to a pot and bring the liquid to a boil. Cool the brine down to room temperature with ice water or ice. Once at room temperature submerge your pork shoulder in the brine and refrigerate overnight, or 24 hours. 

Remove the pork shoulder after 24 hours and pat dry with paper towels. Season the pork shoulder with cherry rub, or if you can’t get your hands on any just season with salt and pepper. 

Next, get your smoker up to 225 degrees by lighting your charcoal. Use a charcoal chimney to light your coals. Matchlight and lighter fluid can be toxic if not used properly and it is best to avoid it whenever possible. Once your charcoal is white hot pour them into the smoker and adjust your vents until you have a temperature at or near 225 degrees Fahrenheit.

Place your pork shoulder on the smoker. If there is room, place a pan of water underneath or next to the pork shoulder to help with adding humidity throughout the cook.

Smoke the pork shoulder for an hour and a half per pound or until you have an internal temperature between 195-200 degrees. 

The best way to ensure your pork shoulders are cooked perfectly is by using a leave-in meat thermometer. They are a great investment for those who want to know exactly what temperature your meat is at throughout the cooking process. Just place the probe into the thickest area and set your thermometer to what temperature you would like the meat to cook to, an alarm will alert you when you hit your desired temperature.

Add wood chips throughout the cooking process but the most important times to impact flavor is the beginning and end of the cooking process. 

Once the smoked pork shoulder is at temp, let the smoked pork shoulder rest for an hour before removing the bones and then shredding the pork. Remove any fat that is excessive but do not remove all of the fat. 

You can add barbecue sauce but this pork is outstanding just as it is. 

Enjoy your Smoked Pork Shoulder pulled pork as a sandwich or just as a heaping pile that you will shovel in your mouth. Serve it with a light and refreshing salad such as coleslaw or this Shaved Brussels Sprout Slaw.