Smoked Pork Shoulder
Yield
Serves 4
RECIPE Ingredients
- 1 Berkshire (Kurobuta) Pork Shoulder (Butt), Boneless, 6-7.5lbs
- ½ cup apple cider
- ½ cup apple cider vinegar
- ¼ cup freshly ground black pepper
- ¼ cup paprika
- ¼ cup packed light brown sugar
- 3 tablespoons kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons dry mustard
- 1 teaspoon cayenne pepper
Price
$145.99
- Exceptionally tender, well-marbled style of pork
- Berkshire-breed pigs humanely raised on pasture
- No antibiotics or hormones from birth
- Fed a vegetarian diet with no animal by-products
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Recipe notes
Tender, juicy smoked pork shoulder is an all-day affair but totally worth it. Slow and low is the name of the game for best results. This recipe is a great base to make as is or dress up with your own sauces and seasonings.
RECIPE Preparation
- The night before you plan to cook, place pork shoulder on a rack set over a rimmed sheet pan. Stir together all rub ingredients in a small bowl. Using about half of the rub, season pork shoulder all over in an even layer. Refrigerate shoulder overnight, uncovered.
- Remove shoulder from the refrigerator and season all over with the remaining rub. Let stand at room temperature for about an hour while the smoker heats up. Preheat smoker to 225 degrees F, using the fuel and wood of your choice.
- Stir together apple cider and apple cider vinegar in a handled cup with a basting brush, or a clean food-safe spray bottle, and set aside.
- Transfer shoulder to the smoker fat-side-up and cook for about 3-5 hours until a probe thermometer registers 160 degrees F. Baste or spritz shoulder with cider mixture every hour to build up a nice bark.
- Place several layers of heavy-duty aluminum foil on a sheet pan, overlapping if necessary, to ensure the shoulder can be wrapped up completely. Place shoulder on the foil and wrap tightly.
- Return the wrapped shoulder to the smoker and continue to cook until the meat is fully tender and registers 200 degrees F on a thermometer, about 5-7 hours more. Pork shoulder generally takes about 1½ hours per pound, until fully tender. Our test shoulder took about 10 hours total.
- Remove shoulder to a shallow baking pan until cool enough to handle before chunking, chopping, or shredding as you like. Serve with pickles, bread, and your favorite barbecue sauce.
