One excellent and enjoyable way to cook a large piece of meat is to smoke a pork shoulder in a smoker.
Delicious Pork Shoulder Smoked
It becomes highly good when cooked correctly, with the perfect balance of meatiness and fat to make it moist and flavorful
(black pepper, paprika, kosher salt, dried chopped onions, garlic powder, and cayenne pepper): The pork shoulder gains taste
Pork Shoulder Dry Rub Mixture
To make the dry rub mixture, place the cayenne pepper, paprika, black pepper, kosher salt, garlic powder, and dried minced onions in a basin.
Pork Shoulder Rubbing
drizzle a thin layer of olive oil then Apply an even amount of the dry rub mixture over the whole surface of the pork shoulder. Ensure even coverage over the entire surface.
Pork Shoulder In Smoker
With the fat side facing up, place the seasoned pork shoulder on the smoker’s grate.
Baking Pork Shoulder In Smoker
Smoke the shoulder of pork for a number of hours, preferably one to two hours for every pound. An internal temperature of 195–205°F is the target.
Pork Shoulder
Splash the pork shoulder with the apple juice and apple cider vinegar mixture every hour or so. This improves the flavor and keeps the meat juicy.
Pork Shoulder Shreds
Shred the smoked pork shoulder into juicy, delicate strands with forks or meat claws.
Pork Shoulder Serving
Serve the smoked pork shoulder with coleslaw, your favorite barbecue sauce, and other side dishes as a main course, tacos, or sandwiches.
How To Get Tender And Juicy Pork
Cooking the pork at a low temperature for a long time. Rub to thoroughly season the pork shoulder. When pork shoulder out of the smoker, wrap it with foil and let it rest for 15 minutes. This allows the juices to spread evenly throughout the meat once again.