Get ready to master one of the most rewarding dishes in all of barbecue. This guide provides one of the most essential smoked pork shoulder recipes any aspiring pitmaster can learn, designed to produce incredibly juicy, tender, and flavorful pulled pork every single time. We’re breaking down the entire cooking process so you can turn a tough cut of meat into a masterpiece.
This foundational smoked pork shoulder recipe is perfect for feeding a crowd, whether you’re making pulled pork sandwiches, tacos, or nachos. This guide provides several pork shoulder smoker recipes to ensure you find the perfect flavor profile.
The Right Cut: Boston Butt vs. Full Pork Shoulder
First, let’s clarify the terminology. A “pork shoulder” is a large primal cut. It’s made up of two parts: the top rectangular portion, called the Boston butt (or sometimes pork butt), and the lower triangular portion, called the picnic shoulder.
For all of these recipes, you want to buy a Boston butt. This cut has the perfect combination of fat and collagen that melts down during a long smoke, making it ideal for shredding. We recommend a smoked bone in pork shoulder butt for the best flavor.
The Core Smoking Method (Used for All Recipes)
This is the universal technique. The only things that change are the rubs and sauces from the specific recipes below.
- Prep: Trim the fat cap on your Boston butt to ¼ inch. Slather with a binder (like yellow mustard) and generously apply the specific smoked pork shoulder dry rub recipe you’ve chosen from the options below. For best results, wrap in plastic wrap and let it rest in the fridge overnight.
- Smoke: Preheat your smoker to 275°F. Place the pork on the smoker, fat-side up. Smoke until the internal temperature reaches the “stall” (around 165°F), which usually takes 4-6 hours.
- Wrap: Wrap the smoked pork butt tightly in heavy-duty foil or butcher paper. For Recipes 1 & 3, you can add moisture like apple cider vinegar before sealing.
- Finish: Return the wrapped pork to the smoker. Continue cooking until the internal temp reaches 203-205°F and a meat thermometer slides in with no resistance.
- Rest: This is the most important step. Let the wrapped pork rest in a dry cooler for at least one hour before shredding.
Recipe 1: Classic Sweet & Smoky BBQ Pulled Pork
This is the crowd-pleasing, classic smoked pork shoulder recipe with a sweet and savory crust. This recipe is perfect for a smoked bone in pork shoulder as the bone adds extra flavor that complements the sweet rub.
Rub Ingredients:
- ½ cup packed brown sugar
- ¼ cup smoked paprika
- 2 tbsp coarse salt
- 2 tbsp coarse black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- For the Wrap: ½ cup apple cider vinegar
- For Serving: Your favorite sweet BBQ sauce
Instructions: Follow the Core Smoking Method above. When you wrap the pork at the stall, pour the apple cider vinegar into the foil packet before sealing. Serve the shredded pork with BBQ sauce for perfect pulled pork sandwiches.
Recipe 2: Tangy Carolina-Style Pulled Pork
This recipe skips the sweetness for a tangy, peppery flavor that is a hallmark of Carolina barbecue. It uses a different kind of smoked pork shoulder dry rub recipe, focusing on savory and spicy notes.
Rub Ingredients:
- ¼ cup smoked paprika
- 3 tbsp coarse black pepper
- 3 tbsp coarse salt
- 1 tbsp cayenne pepper
- For Spritz/Sauce: 2 cups apple cider vinegar, 2 tbsp brown sugar, 1 tbsp red pepper flakes
Instructions:
- Follow the Core Smoking Method, but do not wrap the pork.
- Combine the spritz/sauce ingredients. After the first 2 hours of smoking, spritz the pork every 45-60 minutes to keep it moist and build a tangy bark.
- Continue smoking until the pork reaches 203°F and is probe tender. The total cook time will be longer without wrapping. This process is different from other long cooks; you can learn more by reading about how long do you smoke a brisket.
- Shred the pork and toss with the remaining vinegar sauce before serving.
Recipe 3: Sweet & Spicy “Pork Candy”
This smoked pork shoulder dry rub recipe creates an incredibly rich, sweet, and sticky glaze, almost like candy.
Rub Ingredients:
- ½ cup brown sugar
- 2 tbsp coarse salt
- 2 tbsp chili powder
- 1 tbsp black pepper
- 1 tsp cayenne pepper
- For the Wrap: ½ cup apple juice, ¼ cup honey, 4 tbsp butter (cubed)
Instructions:
- Follow the Core Smoking Method.
- When it’s time to wrap, place the pork butt in a foil pan. Pour the apple juice and honey over the pork, and place the cubes of butter on top. Cover tightly with foil (wrapped in foil).
- Return to the smoker and finish until probe tender. The braising liquid will create a phenomenal glaze.
Conclusion of Our 3 Smoked Pork Shoulder Recipes
These three pork shoulder smoker recipes give you a fantastic starting point for any occasion. By mastering the core technique, you can create endless variations to impress your family and friends. We hope these smoked pork shoulder recipes become a new favorite in your home. If you enjoy smoking different meats, check out our guide on what temperature do you cook chicken on a pit boss grill.
FAQs
How do you prepare pork shoulder for smoking?
The best preparation is to trim the fat cap down to ¼ inch, slather it with a binder like yellow mustard, and then generously apply a dry rub. For best results, let the seasoned pork rest in the fridge overnight.
How do you cook a pork shoulder in a smoker?
Smoke it at 275°F until the internal temperature reaches about 165°F. Then, wrap it tightly in foil (often with a liquid like apple cider vinegar) and continue cooking until the internal temp is around 203°F and the meat is probe-tender. Always rest the meat for at least an hour before shredding.
How long to you smoke a pork shoulder?
Plan on about 1.5 hours per pound. An 8-pound Boston butt will typically take around 10-12 hours of total cook and rest time. However, always cook to your target internal temperature, not just time.
What temperature to smoke pork shoulder?
A smoker temperature of 275°F is perfect. It’s hot enough to render the fat and create a great bark, but low enough to cook it slowly and keep it tender.
What temperature to smoke pork butt?
The ideal smoker temperature for a smoked pork butt is 275°F. You will cook it until the final internal temperature of the meat reaches 203-205°F for perfect, shreddable pulled pork. A smoked bone in pork shoulder provides the best results.