Crazy Delicious Smoked Pork Shoulder Recipe

Trim and prep the pork shoulder: leave about a 1/4 inch fat cap, remove any loose silver skin, pat very dry. If you want the optional injection, mix 1 cup apple juice, 1/4 cup Worcestershire sauce, 2 tbsp kosher salt and 2 tbsp brown sugar, inject evenly throughout the meat and refrigerate at least 1 hour or up to overnight.

Make the rub for an ~8 lb shoulder (scale 1 tbsp per 2 lb as needed): combine 1/4 cup kosher salt, 1/4 cup coarsely ground black pepper, 1/4 cup packed dark brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp mustard powder, 1 tsp cayenne (optional), 1 tsp ground cumin (optional). Use 2 tbsp yellow mustard or a neutral oil to coat the meat first so the rub sticks.

Apply the rub generously all over the shoulder, get it into crevices and around the bone. Let it sit at room temp 30 to 60 minutes if you can, or refrigerate overnight for deeper flavor.

Preheat your smoker to 225 to 250 F. Add 2 to 4 large chunks of hickory or apple wood, or about 2 cups apple wood chips (soak chips 20 to 30 minutes if your smoker runs hot, or use a foil pouch of chips).

Place the shoulder fat side up on the smoker, insert a probe into the thickest part without touching bone. Smoke low and slow. Start spritzing every 45 to 60 minutes once the exterior is set, using a spray bottle with 1 cup apple juice plus 1/2 cup apple cider vinegar. Spritz just enough to moisten, dont overdo it.

Smoke until the meat develops good bark and the internal temp reaches about 160 to 170 F. Youll likely hit the stall here where temp holds for a while. When you hit the stall and want to push through faster, wrap the shoulder tightly in pink butcher paper or foil with a little of the spritz liquid inside, then return to the smoker.

Continue cooking wrapped until the internal temp reads 195 to 205 F and a probe slides into the meat like melted butter. If you prefer firmness, aim lower in that range, but for classic pulled pork go toward 200 to 205 F.

Remove the shoulder, keep it wrapped and rest for 30 to 60 minutes in a cooler or warm place so juices redistribute. Dont skip this, its huge for moistness.

Unwrap, reserve the juices from the foil/paper, then pull the pork with forks or claws into shreds. Mix in some reserved juices to moisten if needed. Taste and if you want heat or extra tang add a little of the spritz or a splash of vinegar, but honestly this will be so good no sauce is needed.

Serve warm, pile on buns or plates, and enjoy. Leftovers reheat great and make killer sandwiches or nachos.