Smoked Or Oven Pork Shoulder

57 Comments

0006E24B-32A6-48E0-A80A-6AE0FF8178F0You can smoke this or put it in the oven. This recipe is compliments of my husband and has so many delicious flavors that we devoured this entire pork shoulder in 2 days.

Adapted from the book “Secrets to Smoking on the Weber Smokey Mountain Cooker and Other Cookers”.

 

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Ingredients – This pork shoulder was $23.20

on sale for $13.89 so we had to buy it!

 

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Place pork into a large bowl.

In a small bowl combine the

pork injection ingredients and

inject all of it into the pork.

 

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Place the pork on a baking sheet.

 

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Cover the entire pork with

the honey mustard.

 

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Combine the dry rub ingredients.

Set aside 1 Tbsp. for later.

Divide the rest in two.

Press half of the rub all over the

pork. Set aside the other half.

 

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Wrap the pork completely in plastic

wrap and refrigerate for one hour.

 

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Remove the plastic wrap and place the

pork into a large aluminum pan fat side up.

 

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Rub the remaining half of the rub all over

the pork and let it sit on the counter for one

hour. Preheat the smoker to 250 degrees and

place in the water pan, half filled, during

that hour. Start soaking the wood chips too.

 

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Place the pork, fat side up, into the preheated

smoker on the top rack. Also put in the wood

chips in with their container. We smoke in the

aluminum pan to contain the drippings but

you can put it directly on the top rack if you wish.

Cook until the center is 160 – 170 degrees

(approximately 6 hours).

 

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Remove the pork from the smoker

and discard most of the liquid.

Do not turn off the smoker.

 

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Turn the pork over, fat side down. Brush all

of the apple juice over the pork then sprinkle

with the remaining 1 Tbsp. of rub.

 

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Cover with foil. (We left ours in the aluminum

pan but you can completely wrap it in foil and

place on the rack without a pan). Return pork

to the smoker and smoke to an internal

temperature of 190 – 195 degrees then remove.

(About 1/2 hour)

 

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Remove the foil and let pork sit for 10 minutes.

 

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Brush the top of the pork with your

favorite BBQ sauce. We love Sweet Baby

Rays Original BBQ Sauce.

 

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Cover with foil and let it rest at room

temperature for an hour.

 

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Remove the foil and cut off the front muscle

as it is tough. Slice the rest into 3/4” thick pieces.

Brush the pieces with more BBQ sauce then cover

with foil and let sit for 15 minutes more then serve.

 

Smoked Or Oven Pork Shoulder

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

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Ingredients

  • 1 – 7# to 10# pork shoulder, bone in
  • 1/2 cup honey mustard
  • 2 cups BBQ sauce, your favorite

INJECTION INGREDIENTS

  • 1 cup apple juice
  • 2 Tbsp. Kosher salt
  • 1/2 cup water
  • 1/2 cup light brown sugar, packed
  • 1 tsp cayenne pepper
  • 2 Tbsp. soy sauce
  • 1/4 cup apple cider vinegar

DRY RUB INGREDIENTS

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/4 cup Kosher salt
  • 2 Tbsp. paprika
  • 1 Tbsp. pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp allspice

BRAISE INGREDIENTS

  • 1 Tbsp. of the dry rub above
  • 1/4 cup apple juice

Directions

  1. Place the pork into a large bowl.
  2. In a small bowl combine the injection ingredients. Inject all of the mixture into the pork with an injection needle.
  3. Place the pork onto a baking sheet. Rub the honey mustard all over the pork.
  4. In a medium bowl, combine the dry rub ingredients. Set aside 1 Tbsp. for later. Divide the rest into two small bowls.
  5. Press one bowl of the dry rub ingredients all over the pork. Set aside the other bowl. Wrap the pork tightly in plastic wrap, place on a plate and refrigerate for 1 hour.
  6. Remove the plastic wrap and place the pork into a large aluminum pan, fat side up.
  7. Rub the remaining half of the dry rub all over the pork and let it rest on the counter for one hour. While it rests, preheat the smoker to 250 degrees with the water pan half full with water. It needs to preheat for an hour. Start soaking your wood chips too.
  8. Place the pork, fat side up, into the preheated smoker on the top rack. Also put the wood chips in their container and into the smoker at this time. (We smoke in the aluminum pan but you can place the pork directly on the top rack if you wish.)
  9. Cook the pork until the internal temperature is 160 – 170 degrees. (approximately 6 hours). Do not turn off the smoker.
  10. Remove the pork and drain the liquid. Turn the pork over, fat side down.
  11. Brush the pork with the Braise ingredients (apple juice then sprinkle the top with the 1 Tbsp. of rub).
  12. Cover with foil and return to the top rack in the smoker. Cook until the internal temperature is 190 – 195 degrees. Remove from the smoker, remove the foil and let rest for 10 minutes
  13. Brush some BBQ sauce on the top and sides of the pork. Cover with foil and let rest for one hour at room temperature.
  14. Remove the foil and cut off the front muscle as it will be tough. Slice the pork 3/4″ thick then brush the slices with more BBQ sauce. Cover with foil and let rest 15 minutes then serve.

http://www.InDianesKitchen.com

Categories: Pork/Ham, Ribs/BBQ, Smoked, Spices/Seasoning

57 Comments »

  4. This sounds really yummy, but I do not have a smoker. Maybe this would be a good gift for my kids, then I could use it too. What do you use to inject the liquid into the pork shoulder, Diane?

    Reply

  9. It looks beautiful, it probably tastes good. I would like to ask if this large amount of sugar does not sweeten the shoulder blade?
    Regards, it’s delicious with you!

    Reply

  10. Another amazing adventure in the kitchen Diane, this one my son-in-law could do! Looks mouth-watering good. Thanks for the excellent instructions as usual. C

    Reply

  12. I love cooking with pork shoulder. There is so much you can do with it and if done right it comes out so tender. This looks delicious.

    Reply

  13. Looks delicious – thanks to your husband for his directions which looked very difficult to me with all the steps – wow! I am sure it was well worth the effort as they looked so tasty.

    Reply

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