Smoked Pork Shoulder
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.
Ingredients
- 1 pork shoulder, 6 to 8 pounds
- 1/3 cup Dijon mustard
- handful oak and apple wood chunks
- 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
- 1/2 cup apple cider vinegar
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon hot sauce
Preparation
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