Smoked Or Oven Pork Shoulder
You 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”.
Ingredients – This pork shoulder was $23.20
on sale for $13.89 so we had to buy it!
Place pork into a large bowl.
In a small bowl combine the
pork injection ingredients and
inject all of it into the pork.
Place the pork on a baking sheet.
Cover the entire pork with
the honey mustard.
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.
Wrap the pork completely in plastic
wrap and refrigerate for one hour.
Remove the plastic wrap and place the
pork into a large aluminum pan fat side up.
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.
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).
Remove the pork from the smoker
and discard most of the liquid.
Do not turn off the smoker.
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.
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)
Remove the foil and let pork sit for 10 minutes.
Brush the top of the pork with your
favorite BBQ sauce. We love Sweet Baby
Rays Original BBQ Sauce.
Cover with foil and let it rest at room
temperature for an hour.
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
http://www.InDianesKitchen.com
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
- Place the pork into a large bowl.
- In a small bowl combine the injection ingredients. Inject all of the mixture into the pork with an injection needle.
- Place the pork onto a baking sheet. Rub the honey mustard all over the pork.
- In a medium bowl, combine the dry rub ingredients. Set aside 1 Tbsp. for later. Divide the rest into two small bowls.
- 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.
- Remove the plastic wrap and place the pork into a large aluminum pan, fat side up.
- 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.
- 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.)
- Cook the pork until the internal temperature is 160 – 170 degrees. (approximately 6 hours). Do not turn off the smoker.
- Remove the pork and drain the liquid. Turn the pork over, fat side down.
- Brush the pork with the Braise ingredients (apple juice then sprinkle the top with the 1 Tbsp. of rub).
- 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
- Brush some BBQ sauce on the top and sides of the pork. Cover with foil and let rest for one hour at room temperature.
- 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.
Categories: Pork/Ham, Ribs/BBQ, Smoked, Spices/Seasoning
👍👍👍
Thanks John. I can’t seem to bring up your site anymore. Did I comment too much…lol
No ma’am! I just put it away for now. I comment more than post lately. So hopefully you don’t get tired of me!
Never!!!!
Challenge accepted lol!!!
💕💕💕💕💕💕💕💕
Looks and sounds delicious!
Thanks so much!
Salivating already!
Hahaha it was really delicious. Thank you!
You are very welcome! It certainly looked it too 🙂
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?
Our smoker came with an injector needle that is attached to a syringe. I think it would make an excellent gift Carla! My husband smokes chicken, roasts, fish, pork, sausage….just about everything.
Maybe my son would cook more and give my daughter-in-law a break.
The only thing with smoking is it usually takes many hours because it is smoked low and slow. However, get a big enough one and you can smoke multiple meats for multiple meals. Then we eat one and freeze the rest and I don’t have to cook either.
Sounds good.
Delicious 😊
Thank you Jack!
Great recipe. It sounds so good.
It was very good, my hubby did good with this one! Than you❣
Sounds spectacular
Thanks Sheree!
Now, THIS looks real good. I can guarantee that I will try it soon.
My husband adapted it just slightly but it was a 2011 Jack Daniels World BBQ Championship recipe.
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!
Thank you. Most of the sugar runs off and is remove with the layer of fat. It is more of a caramelization and the only sweet I tasted was in the BBQ sauce.
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
Thanks Cheryl my hubby gets all the credit with this one. You’re welcome. 💗
Man, that looks so good!!
It was amazing, thank you❣
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.
You’re right Christy delicious. Thank you.🧡
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.
Oh no, no, no he only gets thanks for smoking the meat. It was all up to me to try to get pictures and directions as he did this. The only thing that saved me was the book he got the recipe from…lol He did do a fantastic job though!
I gave him credit for more – oops. You did a great job as that was a thorough recipe!!
Hahaha thanks now I feel better. 😉
GEEZ! You did it again…
My hubby gets the credit for this one! It was a world championship recipe back in 2011. Very good!
This looks amazing!! 😍
Thank you it was very tasty for sure. ❤️
This sounds heavenly! I think I know what’s on the docket for T.G.I.F.
It turned out so good! Enjoy!
Now I’m all over this 😛
Right and I have to admit my husband made it perfectly! Thanks!
We were too…lol
lol
that glazing is incredible!!
The entire pork shoulder was incredible. I don’t know what it is about smoked meats but they taste outstanding. Thank you and enjoy your weekend!
Mouthwatering!
Thank you!
You have me sold on the pork shoulder!
You would not regret making this. The recipe was a world championship recipe according to the recipe book it came from.
Mmmm, looks mouth-watering!
Thank you Jo, it really was delicious❣
Oh, yeah! This is definitely making me hungry!
My hubby did a great job with this one. I will tell him what you said, than you Cherie!
You’re so welcome! 💞