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I love smoked meats The rubs, the meats, or the way the smoke tantalizes the neighborhood with that sweet smoky aroma of my Smoked Pork Shoulder.

Smoked Pork Shoulder

I love smoked meats The rubs, the meats, or the way the smoke tantalizes the neighborhood with that sweet smoky aroma of my Smoked Pork Shoulder.
Course Grilling, Main Course
Cuisine American
Total Time 1 day
Servings 12
Author Quinn Caudill

Ingredients

  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon Mexican chili powder
  • 1 teaspoon McCormick Montreal chicken seasoning
  • 1 teaspoon ground black pepper
  • 2 teaspoon kosher salt
  • 2 tablespoons brown sugar
  • 8-10 lb pork shoulder
  • Medium size disposable baking pan
  • 2 cups wood chips, soaked for 1 hour

Instructions

  1. Combine first 10 ingredients in food processor. Pulse 4-5 times to blend.
  2. Rinse and pat dry pork shoulder.
  3. Rub spice mixture liberally on pork shoulder. You will probably have a few tablespoons left over. You can store this in an airtight container for future pork dishes.
  4. Wrap pork shoulder tightly with plastic wrap. Place in fridge overnight.
  5. Next Day:

  6. Soak wood chips and chunks.

  7. Remove pork shoulder from fridge. Unwrap and allow pork to come to room temperature.

  8. Drain chips and place in smoker box. If you do not have a smoker box you can make a packet out of aluminum foil. Place smoker box on top of the burner you are going to use for the heat.

  9. I use my rear burner and turn off the front and middle. This is where I place the meat. Indirect Cooking

  10. Heat grill to a temperature between 250 and 275 degrees Lightly spray disposable aluminum baking pan with cooking spray.

  11. Poke holes in bottom and one side of tray.

  12. Place meat in pan and place on grill, over indirect heat.

  13. Close lid. After a few minutes adjust burner so grill reaches a temperature between 250 and 275.

  14. Smoke for 8 to 10 hours until internal temperature of pork shoulder reaches 1175-180°F.

  15. Remove pork from grill and allow meat to rest, lightly covered with aluminum foil, for 20 -25 minutes.

  16. Slice or shred pork. Serve hot or cold.

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2013