Pulled Pork Shoulder from Your Smoker
If you have a smoker, you need to try this recipe for Pulled Pork Shoulder. Amazing flavor is abundant in every bite, whether you eat it fresh from the smoker or freeze some for later. This recipe makes enough Pulled Pork Shoulder for a good sized barbecue, if you want to share, or quite a few fantastic meals. This recipe works well for pork shoulder or butt, so watch for sales at your favorite meat counter or butcher. Pulled Pork Shoulder will become a year round favorite recipe for your smoker.
Creating Flavor for Pulled Pork Shoulder
I start out this delicious recipe with a 7 to 8 pound pork shoulder or butt. After drying it with paper towels, I spread my favorite mustard over it to act like a glue for the dry rub. A lot of flavors go into the dry rub, such as paprika, chili powder, and brown sugar. Both black pepper and cayenne pepper bump up the spice level while dry mustard, garlic and onion powders, and ground cumin round out the flavor and bring out the best flavors in the pork. Once everything is mixed and rubbed, an overnight marinade in the refrigerator really pulls the flavor through the meat, making your Pulled Pork Shoulder phenomenal.
- 7-8 pound pork shoulder or butt
- 2 T of your favorite mustard
- ¼ C paprika
- ½ C chili powder
- ½ C brown sugar
- 2 t ground black pepper
- 2 t cayenne pepper
- 2 t dry brown or yellow mustard
- 1 T garlic powder
- 1 T onion powder
- 1 T ground cumin
- 1 t salt
- Mix the ingredients for the rub and set aside.
- Dry the pork shoulder with paper towels then spread the 2 tablespoons of mustard over the meat.
- Coat the meat thoroughly with the rub and wrap tightly in plastic wrap. Refrigerate overnight.
- Set the smoker to 225 and once preheated add chips per your manufacturers directions. Add the meat and the meat probe thermometer if you have one. Add wood chips only for the first 3 hours. After that, you can add more if you really like that extra smoky flavor… I stop at 2 and a half to three hours.
- For an 8 pound shoulder/butt, it takes about 10-12 hours. The meat is at its maximum tenderness and juiciness when it hits 195 to 203°F. So, watch the temperature. If you don’t have a probe, then don’t check more often than every 30 minutes, extra time won’t kill it and it can take an hour or more for it to go from 195-203, so, you are good with time. Always allow more time than you think you need.
- Pull the shoulder/butt from the smoker at 195-203 and let it rest for at least a half hour wrapped tightly in foil.
- Then you are ready to pull.
Pulled Pork Shoulder for Now and Later
Making a large Pulled Pork Shoulder, you can count on several meals with very little effort. Once your shoulder is shredded, separate the meat into meal-sized portions and place in plastic zippy freezer bags. You can freeze it for about 3 months in a deep freezer and still maintain the amazing flavor. For an easy reheat option, place the meat in a slow cooker and turn to low until the meat is hot throughout. Serve the Pulled Pork Shoulder with your favorite sides, such as cole slaw, baked beans, and mac and cheese.