Smoked Pork Shoulder Recipe: Tips for Smoking Pork Shoulder

Smoked pork shoulder is a preparation of this flavorful cut of meat (also known as pork butt) made by cooking the pork for an extended period over indirect heat using a smoker. Smoking a pork shoulder results in moist, fall-apart meat with a lightly charred crust (known as bark) and a smoky flavor. You can shred slow-smoked pork and add it to buns to make pulled pork sandwiches, a staple of barbecue joints across the world.

For the ultimate backyard feast, serve smoked pork shoulder with classic BBQ side dishes, like potato salad, mac and cheese, and coleslaw.

The stall phase is a common occurrence during the pork smoking process, during which the temperature of the pork plateaus, suggesting that the meat isn’t cooking. This pause in the temperature elevation occurs when the collagen within the meat breaks down. After the stall phase begins, the meat will cook more slowly than during the initial part of the smoking process.

Some pitmasters choose to wrap pork in butcher paper or foil during this period to shorten the stall phase, but this technique is entirely optional; eventually, the temperature of the pork will continue to rise.

Smoking is a relatively hands-off process, but it does require the right tools and equipment.

• Smoker grill: While it is possible to smoke meats on a standard gas or charcoal grill, your smoker must be large enough to accommodate this hefty cut. A pellet smoker is a great option.
• Wood chips: When selecting smoking woods for pork shoulder, go for sweeter woods, like cherry, peach, or applewood. You can use stronger woods like hickory, pecan, and mesquite, but you’ll end up with a more powerful smoky flavor.
• Meat thermometer: Invest in a high-quality, accurate meat thermometer that you can keep inserted in the meat throughout the cooking process, alerting you to the exact moment the pork shoulder has reached the proper temperature.
• Foil or peach paper: After smoking the pork shoulder, wrap it in foil or paper before shredding and serving. While foil will do the trick, to feel like a real Texas pitmaster, use peach paper—a pink-hued butcher paper commonly used at barbecue joints to wrap smoked meats.

While this larger-scale barbecue dish may be intimidating at first, once you’ve mastered the basics of smoked pork shoulder, you’ll feel like a true pitmaster. Use these tips to make the best smoked pork butt.

1. 1. Keep the temperature consistent. Monitor the smoker’s temperature throughout the cooking process. Significant dips in temperature could result in unevenly cooked meat with a dry or burnt surface and cold or undercooked center.
2. 2. Use a thermometer as your guide. The amount of time required to cook your smoked pork shoulder will vary widely, depending on the size of the pork and the grill. Use a high-quality thermometer inserted into the pork as your guide, rather than the clock. Typically, at the recommended 225-degree Fahrenheit temperature, the pork will take an estimated two hours per pound to cook.
3. 3. Incorporate different seasonings and sauces. Adjust the BBQ rub to include the spices and herbs of your liking. Incorporate spicier additions, like red pepper flakes, chili powder, and ground peppers, for an added kick, or rub the pork with yellow mustard before sprinkling on the seasonings for added moisture and tang. Using a spray bottle, spritz the pork intermittently with bourbon, apple juice, or apple cider vinegar during cooking to add some moisture, or brush on your favorite BBQ sauce towards the end of cooking for a traditional combo.