Delicious and Easy to Make Smoked Pork Shoulder Roast Recipe

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Summertime means good barbecue, and no, I’m not talking about hotdogs and hamburgers. I’m talking about pork, more specifically smoked pork shoulder. If you want something that is easy to make but tastes like you’ve been slaving away for hours, you are going to love this recipe. It’s the perfect thing for a summer barbecue, and the leftovers make awesome sandwiches.

Is a pork shoulder and Boston butt the same thing?

Yes. The terms are interchangeable. In olden times, the meat was stored in barrels called “butts,” and because it was a New England specialty, it got the name Boston butt. However, the term Boston butt isn’t used in some areas, so it’s important to know both terms so that you have an easier time finding the cut you’re looking for.

How long do you smoke a pork shoulder for?

If you want to have tender, flavorful meat that falls off the bone, you need to smoke it low and slow. A minimum of 8 hours is good for smoked pork shoulder. However, you want to make sure not to overcook it. The perfect temperature range is 195 to 205 degrees Fahrenheit when tested with a meat thermometer. The pork will carry over to 200 when pulled at 195 because you’re going to let the meat rest for at least 20 minutes before serving.

How do you serve pulled pork?

Pulled pork is often served with baked beans, coleslaw, potato salad, and other summery side dishes. You can also serve it on hamburger buns with potato chips. It just depends on how much effort you want to put into the sides.

Can smoked pork shoulder be frozen?

Yes. Pulled pork actually freezes quite well. However, it won’t be the same as when it was freshly made because the texture will change some. The longer it’s in the freezer, the more the texture will change. Allow the meat to thaw in the fridge overnight, and then spread the meat out on a cookie sheet. Heat at 350 degrees until warmed through, about 10 to 15 minutes. You don’t want to heat for too long, or the meat can dry out. Once heated, top with your favorite sauce and enjoy.

Check out these side dishes:

What are the ingredients to make smoked pork shoulder?

To make this smoked pork shoulder recipe, you are going to need the following ingredients:

  • Wood pellets for the smoker
  • Pork shoulder roast
  • Dry rub, your favorite homemade or store bought
  • Apple juice
  • Apple cider vinegar

How to make smoked pork shoulder

Now that you have gathered your ingredients, it is time to make smoked pork shoulder. All you have to do is follow the steps below:

Prepare your smoker according to the manufacturer’s instructions. Each smoker is different, so you must follow the directions. Once the smoker has smoked for 5 to 10 minutes, set the heat to 250 degrees. Remember that you want the meat to smoke low and slow for the best results.

While the smoker is getting ready, coat the pork shoulder roast in olive oil and then cover in the dry rub mixture. Rub the seasonings into the meat, making sure to coat the entire surface. This is where part of the flavor is going to come from, so don’t be shy.

Place your pork shoulder roast on one side of the grate in the smoker. On the other side, you’ll want to place an aluminum foil 8” pan filled with water. Smoke the meat for 4 hours, keeping the temperature between 250 to 275 degrees. This is when your meat will be taking on that wonderful smokey flavor and developing a smoke ring.

Combine the apple juice and apple cider vinegar in a spray bottle and spray the roast down every hour for the first 4 hours of smoking. This will keep the meat moist and add flavor as well.

Once the roast has smoked for 4 hours and reached an internal temperature of at least 145, wrap the roast in aluminum foil and continue to cook for another 4 hours or until the internal temperature reaches 200 degrees. You can pull the meat anywhere from 195 to 205 degrees. The roast will continue to carry over as it rests.

Allow the meat to rest in the aluminum foil for at least 20 minutes before serving. This will ensure that all the juice from the meat doesn’t run out when you start to shred it.

To serve, you can use two forks to shred the meat or pull it with your hands (it will be HOT). You can serve the meat with or without sauce. If serving with sauce, allow people to add their own to get the amount they want.

Your smoked pork shoulder is ready to serve!

Smoked Pork Shoulder Recipe

Now that you know everything you need to know about making smoked pork shoulder, it is time to print the recipe.

To print the recipe, click the print button below. Want to save this recipe for later? All you have to do is use the share button to Pin it for later, Mix it or add it to your Yummly account.

Yield: 10 servings

Delicious and Easy to Make Smoked Pork Shoulder Roast Recipe

Delicious and Easy to Make Smoked Pork Shoulder Roast Recipe

This great recipe for smoked pork shoulder roast is a wonderful way to get your protein and satisfy those hunger pains.

This dish will be ready in about 8 hours from start to finish, depending on the size of your roast. You can serve this with mashed potatoes and vegetables or enjoy it on its own!

Get ready for a delicious mouth-watering meal that you can make right at home!

Prep Time 20 minutes
Cook Time 8 hours
Additional Time 20 minutes
Total Time 8 hours 40 minutes

Ingredients

  • Wood pellets for the smoker
  • 8-pound pork shoulder roast
  • Olive oil
  • ½ to ¾ cup dry rub, your favorite homemade or store bought
  • ½ cup apple juice
  • ½ cup apple cider vinegar

Instructions

1. Prepare your smoker according to the manufacturer’s instructions. Once the smoker has smoked for 5 to 10 minutes, set the heat to 250 degrees.

2. While the smoker is getting ready, coat the pork shoulder roast in olive oil and then cover in the dry rub mixture. Next, rub the seasonings into the meat, making sure to coat the entire surface.

3. Place your pork shoulder roast on one side of the grate in the smoker. On the other side, you’ll want to place an aluminum foil 8” pan filled with water. Smoke the meat for 4 hours, keeping the temperature between 250 to 275 degrees.

4. Combine the apple juice and apple cider vinegar in a spray bottle and spray the roast down every hour for the first 4 hours of smoking.

5. Once the roast has smoked for 4 hours and reached an internal temperature of at least 145, wrap the roast in aluminum foil and continue to smoke for another 4 hours or until the internal temperature reaches 200 degrees. You can pull the meat anywhere from 195 to 205 degrees.

6. Allow the meat to rest in the aluminum foil for at least 20 minutes before serving.

7. To serve, you can use two forks to shred the meat. You can serve the meat with or without sauce.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 1080Total Fat: 79gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 327mgSodium: 248mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 84g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

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