The delicious and flavorful pork shoulder is perfect for slow cooking techniques like smoking.
Slow And Low Cooking
Pork that is soft, tender, juicy and melts in your-mouth is achieved by cooking it at a low temperature, often between a long time 8 hours or more.
Popular Method Of Pork Shoulder Roast
In barbecue tradition, smoking a pork shoulder is a common technique that results in a flavorful and tasty dish that eaten on its own or added to other dishes.
To make smoked pork shoulder, combine a roast pork shoulder, olive oil, salt, black pepper, paprika, brown sugar, and garlic powder.
Pork shoulder Roast Making Steps
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 Roast Rubbing
Apply an even amount of the dry rub mixture over the whole surface of the pork shoulder. Ensure even coverage over the entire surface.
Smoke The Pork Shoulder
Set your smoker’s temperature to between 225 and 250°F. With the fat side facing up, place the seasoned pork shoulder on the smoker’s grate.
The Pork Shoulder Wrapping
Make sure the pork's internal temperature is maintained. For better moisture retention, wrap it with foil when the temperature reaches 160°F.
Pork Shoulder Spritz
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 Cooking
Continue cooking and monitor the pork shoulder’s internal temperature with a meat thermometer. It should be soft and perfect when it reaches the temperature range of 195–205 °F.
Pork Shoulder Rest Time
Allow the pork to rest for a minimum of half an hour after cooking. This facilitates the redistribution of fluids throughout the meat.
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.