Description
This Smoked Pork Shoulder recipe produces incredibly tender and flavorful pulled pork that is perfect for gatherings or a delicious weeknight dinner. The combination of a savory dry rub and a sweet apple juice spritz adds depth to the pork’s smoky flavor.
Ingredients
Units
Scale
Ingredients:
- 8 lb bone-in pork shoulder (also known as pork butt)
- olive oil
- water
-
DRY RUB:
- 1/4 cup light brown sugar, packed
- 2 Tbsp black pepper, coarsely ground
- 2 Tbsp kosher salt
- 1 Tbsp paprika
- 1 Tbsp garlic powder
- 1 Tbsp dried minced onions
- 1 tsp cayenne pepper
-
SPRITZ:
- 1/4 cup apple juice
- 1/4 cup apple cider vinegar
Instructions
- PREPARE THE SMOKER: Fill smoker hopper with wood pellets and preheat to 250°F after smoking for 5-10 minutes. Place a dish of water in the smoker.
- PREPARE THE PORK SHOULDER: Mix dry rub ingredients, coat pork with olive oil, apply dry rub, and massage into the meat.
- SMOKE THE PORK: Smoke at 250-275°F for 4 hours, spritzing with apple juice and cider vinegar hourly. Wrap and smoke at 225°F until internal temperature reaches 195-205°F.
Notes
- This recipe was tested on a Traeger Wood Pellet Smoker; adjustments may be needed for other smoker types.
- Gas grill instructions provided for an alternative cooking method.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 calories
- Sugar: Approximately 3g
- Sodium: Approximately 400mg
- Fat: Approximately 30g
- Saturated Fat: Approximately 10g
- Unsaturated Fat: Approximately 20g
- Trans Fat: 0g
- Carbohydrates: Approximately 5g
- Fiber: 0g
- Protein: Approximately 30g
- Cholesterol: Approximately 100mg
