Smoked Pork Shoulder
If you want delicious Smoked Pork Shoulder but don't want to stay up all night tending to a fire this is the pulled pork recipe for you!
Preheat Smoker to 200 Degrees F.
Brush a light coating of mustard on the pork shoulder then season liberally on all sides. then refridgerate until youre ready to smoke.
Places the pork shoulder on the smoker on the opposite side from the heat source of the smoker. Let the pork shoulder smoke over night for 6-8 hours. You can monitor the pork temp using a wifi thermeter probe or just check every 4 hours until morning.
Once the pork reaches and internal temp of 155-175 degrees F. you can wrap the pork shoulder in 2 layers of heavy duty aluminum foil.
Raise the temp of the pellet smoker to 225 degrees F. and continue cooking until you reach an internal temperature of around 200 degrees F.
Use the probe to check for tenddrness of the pork. It should goi in with almost no resistance. If it feels tight keep cooking.
Once tender open the foil up and let the pork breath for 10 minutes then wrap it back up and place in a dry cooler covered with a towel to rest for at least 1 hour (up to 5 hours)
After rested remove the pork from the cooler and shred
serving size 6oz cooked pork
amount of seasonings will vary depending on the size of the pork and personal preference of how much seasoning you prefer.
Low and slow takes time so relax and let the pork smoke.
Calories: 279kcal | Carbohydrates: 1g | Protein: 36g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 124mg | Sodium: 169mg | Potassium: 642mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 3mg