Smoked Pork Shoulder Recipe (+ dry rub)

Prep Pork Shoulder: Ensure pork shoulder has come to room temperature. Place pork shoulder on a large baking sheet and pat dry with clean paper towel.

Make Pork Dry Rub: Combine salt, smoked paprika, lemon pepper, cayenne pepper, smoked garlic powder and black pepper in bowl. Set aside.

Liquids: Take worcestershire sauce (if using) and pour all over pork shoulder ensuring it is thoroughly covered. Repeat with the liquid smoke and then with the yellow mustard.

Dry Rub: Take Pork Dry Rub mixture and start sprinkling/rubbing in generous amounts all over pork shoulder ensuring that a thick layer is created - every nook and cranny.

Wrap: Completely and tightly wrap pork shoulder in plastic wrap. Then double bag it in plastic bags and put in fridge for a minimum of 12 hours. (note: we have run low on time and had skipped this step .. still turns out great!)

Room Temp: After a minimum of 12 hours has passed, remove pork shoulder from fridge, unwrap and let come to room temp.

Prep Smoker: Start smoker and bring up to 225 degrees F. and ensure grates are clean.

Spritz/Mop: Combine apple cider vinegar, apple juice and water and put in spray bottle and set by your smoker.

Smoke Pork: Once smoker reaches 225 degrees F. and pork shoulder is at room temp place pork shoulder on your smoker, fat side up, directly on the rack (use middle rack if using an electric smoker).

Spray/spritz every 45-60 minutes with spray bottle.

Add additional smoking chips, as needed.

Cook Time/Internal Temp: Smoke until pork shoulder reaches a minimum of 190 degrees F. internal temp (approximately 60-90 minutes per pound) - use an internal meat thermometer or probe to track.

Rest: Remove from smoker and place on cookie/baking sheet or large plate. Wrap in aluminum foil and then again in a couple kitchen towels (this helps lock in the moisture). Let rest for one hour.

Serve: Shred with two forks and serve however you want - sandwiches, sliders, etc. (we LOVE serving it with some purple cabbage slaw + homemade barbecue sauce).