Savor the flavor of this perfectly smoked pork shoulder, which is rich and smoky. The meat's natural flavor is enhanced by the dry rub, making it a tantalizing treat for any lover of barbecue.
Ingredients: 1 pork shoulder 6-8 lbs. 1/4 cup kosher salt. 1/4 cup brown sugar. 2 tablespoons smoked paprika. 2 tablespoons garlic powder. 1 tablespoon onion powder. 1 tablespoon black pepper. 1 teaspoon cayenne pepper. Wood chunks for smoking hickory or applewood. Charcoal for the smoker.
Instructions: Remove any extra fat from the shoulder of pork. To make a dry rub, combine salt, brown sugar, smoked paprika, onion and garlic powders, black pepper, and cayenne. Coat the pork shoulder on all sides with the mixture by generously rubbing it in. Refrigerate the seasoned pork shoulder for at least four hours, or better yet, overnight, after wrapping it in plastic wrap. To achieve a smokey flavor, preheat the smoker to 225F 107C using charcoal and wood chunks. After the pork shoulder has reached an internal temperature of 195205 degrees Fahrenheit 9096 degrees Celsius, place it on the smoker grates and smoke it for about 1.5 hours per pound. Keep the temperature constant and add wood chunks for smoke when needed. After it's finished, take the pork shoulder out of the smoker and give it 20 to 30 minutes to rest before shredding. Serve the smoked pork shoulder on its own or as a base for sandwiches or tacos.
Prep Time: 20 minutes
Cook Time: 12 hours
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