Smoked Pork Shoulder

8 hrs 20 mins - Prep 20 mins / Cook 8 hrs

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


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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