A unique smoked pork shoulder rub
Most of the time when I do a roast or pork shoulder in the smoker, I use a simple rub made up of salt, pepper, garlic powder, onion powder, chili powder and paprika. You can find an recipe for that rub in this Pulled Pork Recipe. For this rub, I really mixed up the flavors to create something new.
First, I coated the pork shoulder with some mustard to help the rub stick and develop a good “bark”. I used some sage, cumin, allspice and ginger to create a rub that gives a unique flavor profile while blending in well with the pork shoulder meat. It’s smoky, complex and savory.
How long to smoke pork shoulder at 225 degrees?
This is a common question that gets asked when you are smoking a large cut of meat. If you keep a consistent heat of 225° Fahrenheit, it can take upwards of 10-14 hours to completely cook a pork shoulder to a “fork tender” consistency.
Tips to cut down some of the smoked pork shoulder cooking time
In this recipe I used a couple of techniques to help expedite the smoking process. Of course, a smoked pork shoulder still takes a long time, so plan accordingly.
After about 4 hours, the smoke penetrates about as far into the meat as it will get. At this point you can wrap the meat and increase the heat.When you wrap the meat, use some bone broth to help prevent the meat from drying out. You can also spritz the meat with broth or apple cider vinegar if you aren’t wrapping it.After 4 or so hours, heat up some bone broth, so it doesn’t go in cold and have to be warmed up in the smoker. Pour it into a baking dish and place the roast in the dish. Cover with foil and increase the heat up to 300° Fahrenheit.Depending on the texture you are looking for, you can pull the pork shoulder off as early as when it reaches an internal temperature of 195°. However, this will result in a tougher meat that will need to be chopped instead of pulled. Heat the meat to at least 205° for a “fork tender” texture that will shred easily.Since the finish time is uncertain, you can easily keep the smoked pork shoulder warm for hours after you pull it off the smoker. Simply wrap it tightly with foil, wrap it in a towel, and place it in a cooler. It will retain heat and stay warm for 2-3 hours this way.
Do I need to add BBQ sauce?
Since this smoked pork shoulder has a nice, flavorful rub on it, BBQ sauce is not essential to the recipe. However, if you like some sauce on your pulled smoked pork, we included an easy sugar free sauce in the recipe. It’s tangy without being too sweet, the perfect compliment to the smoky pork.
Some side dishes to go with this recipe
Your turn to try this smoked pork shoulder
The next time you want to make something special, give this smoked pork shoulder recipe a try! Leave a comment below and let us know how it goes. Also, take a pic to share on Instagram and tag us @realsimplegood. Make sure you give us a follow if you don’t already, too. We’d love to stay connected! SHARE IT NOW OR PIN IT FOR LATER!
