Smoked Pork Shoulder
8 hrs 20 mins - Prep 20 mins / Cook 8 hrs
Intermediate
Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. Shred it for sandwiches or serve as a main dish with cole slaw and a side of baked beans.
Pork shoulder is an ideal cut, especially if you’re new to smoking. The shoulder’s higher fat content keeps it moist and tender, even with prolonged smoking.
8-10 Servings
Ingredients
Pork Shoulder
- 1 pork shoulder, 6 to 8 pounds
- 1/3 cup Dijon mustard
- handful oak and apple wood chunks
Dry Rub
- 1/4 cup brown sugar
- 1/4 cup paprika
- 3 tablespoons salt
- 1 tablespoon white pepper
- 1 tablespoon black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/4 teaspoon cayenne powder
Mop Sauce
- 1/2 cup apple cider vinegar
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon hot sauce
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