Smoked Pork Shoulder

Step 1

Ensure pork shoulder has come to room temperature. Rinse pork shoulder under water and pat dry and place on a cookie sheet.

Step 2

Combine salt, smoked paprika, lemon pepper, cayenne pepper, smoked garlic powder and black pepper in bowl. Set aside.

Step 3

Take worcestershire sauce (if using) and pour all over pork shoulder ensuring it is thoroughly covered.

Step 4

Repeat with the liquid smoke and then with the yellow mustard.

Step 5

Take Pork Rub mixture and start sprinkling/rubbing in generous amounts all over pork shoulder ensuring that a thick layer is created – every nook and cranny.

Step 6

Completely and tightly wrap pork shoulder in plastic wrap. Then double bag it in plastic bags and put in fridge for a minimum of 12 hours.

Step 7

After a minimum of 12 hours has passed, remove pork shoulder from fridge, unwrap and let come to room temp.

Step 8

Start smoker and bring up to 225 degrees.

Step 9

Combine apple cider vinegar, apple juice and water and put in spray bottle and set by your smoker.

Step 10

Once smoker reaches 225 degrees F. and pork shoulder is at room temp place pork shoulder on your smoker, fat side up (use middle rack if using an electric smoker).

Step 11

Spray/spritz every 45-60 minutes with spray bottle

Step 12

Add additional smoking chips, as needed.

Step 13

Smoke until pork shoulder reaches a minimum of 190 degrees F. internal temp (approximately 60-90 minutes per pound).

Step 14

Remove from smoker and place on cookie/baking sheet or large plate. Wrap in aluminum foil and then again in a couple kitchen towels (this helps lock in the moisture). Let rest for one hour.

Step 15

Shred with two forks and serve (we love serving it with homemade barbecue sauce).