The Best Smoked Pork Shoulder Recipes

THE BEST SMOKED PORK SHOULDER

Steps:

• In container large enough to fit the pork shoulder covered with the brine, combine the hot water, salt, brown sugar, and peppercorn.
• Stir the ingredients until completely dissolved.
• Add the cold apple cider, cold water, Worcestershire sauce, and apple cider vinegar. Stir until combined.
• Let sit at room temperature and trim any excessive fat from the outside of the pork shoulder. Discard the excess fat.
• Score the pork by cutting a 4 line by 4 line tic tac toe pattern on both sides of the pork.
• Place the pork in the brine, cover, and refrigerate for 24 hours.
• Remove the pork from the brine.
• Discard the brine and rinse the pork all over with cool water. Pat dry.
• Place the pork shoulder on a large baking sheet and pat dry with paper towel.
• Rub the pork rub all over the meat on all sides, using more if needed to evenly cover the meat, or if you prefer more.
• Place the pork on the baking sheet in the refrigerator and let chill for at least 2 hours or up to 24 hours (I prefer 24 hours).
• Prepare your smoker to a low heat setting.
• On our Traeger, we use the "smoke" setting (around 150-160 degrees F) and we either use Oak, Hickory, Apple, or a blend of pellets for our wood.
• Transfer the pork to the smoker.
• Insert the probe of a digital meat thermometer that is safe for BBQing into the thickest part of the meat - make sure to avoid large fat deposits and the bone as they will cook hotter than surrounding meat and give false high readings on the thermometer.
• Smoke on 150-160 degrees F for 4 hours.
• After 4 hours, Increase the temperature to 275 degrees F and continue to cook until the the meat thermometer registers 210-215 degrees F. Approximately 6-8 hours.
• When the pork has reached 210-215, remove from the smoker and transfer to a clean baking sheet.
• Power down the smoker according to manufacturer instructions.
• Allow the pork to cool for 30 - 60 minutes, or until cool enough to handle.
• Shred with two large forks or a pair of shredder claws.