Smoked Pork Shoulder

A pork shoulder may look intimidating to smoke because it’s a large cut of meat but it’s not. All it takes is a little prep work the night before and you’ll have the best pulled pork sandwich on the block! Here’s how to do it:

To start, you want to mix together 1/4 cup of Bo B Q Pork Rub with 1 Tbsp brown sugar and 1 1/2 quarts of apple cider in a large bowl or pitcher and set aside. Next we want to take our 7-8 pound pork shoulder and place it in a large pot that’s deep enough to the pork fits completely inside of. We then pour the cider mixture over the pork until the pork is covered. Cover and place in fridge overnight or for about 12 hours.

Next we want to fire up that smoker and get it to 215-225 degrees. While the smoker comes up to temperature, remove the pork shoulder from the cider mixture and pat dry. Set cider mixture aside. Season the pork shoulder on all sides with Bo B Q Pork Rub (for added sweetness, you can add a light sprinkle of brown sugar with the rub).

Next we want to pour the cider mixer into the smokers water pan. For added flavor, cut up a large onion and add it to the pan as well.

Once the smoker is up to temperature, add the pork shoulder and smoke for 12-16 hours (figure about 2 hours per pound) or til the internal temperature reaches 201 degrees. Leave the pork uncovered during the entire cooking process (This will create the caramelized coating known as “bark”. While it may look burnt, it is not. This adds an awesome layer of flavor that bbq enthusiasts love!)

Remove the pork and let rest for at least 30 minutes before shredding. Serve on a brioche bun with a spoonful of slaw.