Smoked Pork Shoulder

© Katherine Stetson

There are an infinite number of dry rub recipes, many of which are quite exotic.  I prefer something simple so that the flavor of the pork shines through.

  • 1 pork shoulder, approximately 8 pounds
  • 2 tablespoons sea salt
  • 1 tablespoon finely ground pepper
  • 1 tablespoon ground chili powder
  • 1 tablespoon garlic powder

Soak one quart of Mesquite or Hickory chips in water for at least ½ hour.  Prepare your smoker as per its instructions.  The pork wants a fairly consistent 240 degree cooking environment.

Season the top (fat side) of the shoulder with the dry seasonings and place on the smoker rack.  Toss some of the soaked wood chips on top of the charcoal and put the lid on the smoker.  Replenish charcoal and chips as needed for approximately eight hours or until an internal temperature of 190 degrees is achieved.  Allow pork to rest for 30 minutes and then shred with two forks.  Leftovers freeze beautifully.

Note:  After eight hours of smoking, I often finish the shoulder in a 300 degree oven to achieve the 190 internal temperature.  Simply remove the shoulder from the smoker and set it in a roasting pan and cover tightly with foil.

Copyright © Katherine Stetson, all rights reserved.