Smoked Pork Shoulder Recipe

Ready to make the juiciest, most irresistible pork ever? This Smoked Pork Shoulder Recipe delivers meat that's unbelievably tender, bursting with smoky goodness, and crowned with a crave-worthy bark. Every bite melts in your mouth and is packed with flavor from a perfectly balanced dry rub.

What makes this recipe the very best? It's surprisingly hands-off, forgiving for beginners, and guaranteed to be the star of any backyard BBQ, holiday potluck, or casual family gathering. Serve it piled on a bun with coleslaw, layered in tacos, or simply sliced right off the board—there's no wrong way!

Inspired by classic Southern slow-smoking tradition, this has been my go-to party centerpiece for years. Trust me: once you try it, you'll want to fire up the smoker for every special occasion!

Why You'll Love This Recipe

• Insanely Tender: Slow smoking creates juicy, pull-apart pork that's never dry or tough.
• Bold, Smoky Flavor: A simple spice rub and hours in the smoker infuse every bite with deep, mouth-watering taste.
• Feeds a Crowd: Generously serves 8 or more—perfect for leftovers, meal prepping, or parties.
• Practically Foolproof: Set it, forget it, and let the smoker work its magic (great for beginners!).

Key Ingredients for Smoked Pork Shoulder Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Pork Shoulder (Pork Butt)

This is the star of the show. Pork shoulder, also known as pork butt or Boston butt, is marbled with fat and connective tissue, which breaks down over a long, slow smoke, resulting in ultra-tender, juicy meat. Look for a bone-in shoulder around 6–8 pounds for the most flavor and moisture. Boneless can work too—just adjust cooking time and check for doneness by how easily it shreds.

Dry Rub

The dry rub is key for a killer bark and signature flavor. Typically, it combines brown sugar, kosher salt, smoked paprika, and a blend of spices like garlic powder, onion powder, and black pepper. For a spicy kick, add a pinch of cayenne. Try different sugar or spice blends to customize—just don't skip the sugar as it helps the bark caramelize!

Mustard Binder

Brushing the meat with a thin layer of yellow or Dijon mustard before the rub helps the spices adhere, but won’t make the final product taste like mustard. Don’t have mustard? Use olive oil or even water. This step is optional but highly recommended for that crusty bark.

Wood Chips or Chunks

Choosing the right wood will shape the flavor. Hickory and oak give robust, classic smoke, while apple or cherry add a sweeter, fruitier note. Use your favorite, or mix woods for layered flavor. Soak wood chunks for 30 minutes if your smoker recommends it.

Apple Juice (For Spritzing)

Lightly spritzing with apple juice every hour keeps the surface moist and amps up that sweet-smoky flavor profile. You can substitute with apple cider vinegar and water, or skip entirely for a deeper bark.

Instructions for Smoked Pork Shoulder Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Pork Shoulder

Pat the pork shoulder dry with paper towels and trim off any excess fat, leaving about a quarter inch. This helps the rub stick and the smoke penetrate the meat. Place the pork on a large cutting board or tray.

Apply the Mustard and Dry Rub

Rub a thin layer of mustard all over the pork shoulder. In a small bowl, mix together brown sugar, salt, smoked paprika, black pepper, garlic powder, onion powder, and cayenne. Generously coat the pork with the spice rub, pressing it in so it adheres on all sides.

Preheat and Set Up Your Smoker

Preheat your smoker to 225°F. Add your chosen wood chunks or chips according to the manufacturer's instructions. Place a water pan inside if using a charcoal or offset smoker to help regulate temperature and moisture.

Smoke the Pork Shoulder

Place the seasoned pork shoulder on the grill grates, fat side up. Close the lid and smoke at 225°F. Every hour, spritz the pork with apple juice to keep the bark nice and moist. Maintain a steady smoker temperature for best results.

Monitor & Wrap (Optional)

After about 5–6 hours, once the bark is deep mahogany and the internal temperature hits around 165°F, you can wrap the pork tightly in foil or butcher paper to power through the stall and preserve moisture (optional, but great for juicy results).

Finish Smoking & Rest

Continue smoking until the meat reaches an internal temperature of 195–203°F (the probe should slide in like butter). Remove from the smoker and rest, wrapped, for at least 1 hour before shredding—this ensures juicy, tender pulled pork.

Recipe Variations

Add Sweet & Heat

Love a bit of sweet and spicy? Mix in a tablespoon of maple syrup or honey to your dry rub, and toss in some extra cayenne or chipotle chili powder for bold, multidimensional flavor.

Gluten-Free Option

The basic recipe is naturally gluten-free, but double-check your mustard and any pre-made rub ingredients to ensure they’re certified gluten-free.

Different Woods, Different Flavors

Experiment with the smoke profile by swapping out hickory for apple or cherry wood. Fruit woods give a lighter, subtly sweet flavor—great for those who like mild smokiness.

Texas-Style

For a Texas BBQ twist, skip the sugar in the rub and use only salt and black pepper. Serve with sliced onions and pickles on the side.

Leftover Magic

Turn leftovers into sandwiches, tacos, nachos, or even stir into chili. The smoked pork is crazy versatile for meal-prep!

Serving Suggestions

Pile that smoky, shredded pork high on toasted brioche buns with tangy coleslaw and a drizzle of your favorite BBQ sauce. It’s also incredible in tacos, sliders, or even over creamy mashed potatoes. Garnish with sliced green onions or pickled red onions for extra color and zing. Add classic sides like cornbread, baked beans, or grilled corn to round out your feast.

Storage and Reheating

Store cooled leftover pork in an airtight container in the fridge for up to 4 days. For best results, reheat gently in a skillet with a splash of broth or apple juice to keep it juicy. You can also reheat in the oven, covered, at 300°F for 15–20 minutes. Smoked pork shoulder freezes beautifully—store portions in freezer bags for up to 3 months and thaw overnight in the fridge before reheating.

Frequently Asked Questions About Smoked Pork Shoulder Recipe (FAQ)

Q: How do I know when my smoked pork shoulder is done?
A: It's ready when the internal temperature is between 195–203°F and a probe slides in with little resistance—think "like butter." The meat should easily shred with a fork.

Q: Can I use a gas or charcoal grill instead of a smoker?
A: Absolutely! Set up indirect heat and use a smoker box or wood chunks to infuse smoke. Maintain 225°F and follow the same steps for great results.

Q: What’s the purpose of wrapping the pork shoulder during cooking?
A: Wrapping helps the pork power through the "stall"—a plateau where the internal temp stops rising—to lock in moisture and speed up cooking. It also softens the bark a bit.

Craving smoky, melt-in-your-mouth pork? This recipe guarantees juicy results every time, with deep flavor and a killer bark—perfect for BBQs, gatherings, or any time you want to impress. Give it a try, then drop a comment or rating to let me know how your pork shoulder turned out. Happy smoking!