Smoked Pork Shoulder Recipe (+ dry rub)

Prep Pork Shoulder: Ensure the 4 pound 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 2½ tablespoons smoked paprika , 2½ tablespoons lemon pepper, 2 tablespoons kosher salt, 1 tablespoon smoked garlic powder, ½ tablespoon ground black pepper and ¼ teaspoon cayenne pepper (if using) in a small bowl. Set aside.

Liquids: Take 2 tablespoons worcestershire sauce (if using) and pour all over pork shoulder ensuring it is thoroughly covered. Repeat with 2 tablespoons liquid smoke and then ½ cup 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℉. and ensure grates are clean.

Spritz/Mop: Combine ½ cup apple cider vinegar, ½ cup apple juice and ½ cup water and put in spray bottle and set by your smoker.

Smoke Pork: Once smoker reaches 225℉ 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℉ 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 bbq sauce).