Smoked Pork Shoulder Recipe

Smoked Pork Shoulder Recipe

We have tried quite a few different techniques and I have come to enjoy this simplistic Smoked Pork Shoulder recipe. I call it simplistic because we don’t use fancy rubs and we let the meat cook slow and low…. the proper way to smoke pork! Your pork shoulder should take around 2-hours/ lb. to cook.

This recipe is property of GreatChefRecipes.com

Ingredients:
Pork Shoulder or pork butt
Kosher salt
Freshly ground coarse black pepper
Onion powder
Garlic powder

Directions:
1. You want to keep the fat cap on the pork butt/ shoulder, but if it’s excessive, trim it down a bit.
2. Coat the pork with equal parts salt, pepper, onion powder and garlic powder and set aside.
3. Heat the smoker to 225F.
4. Soak your wood chips. (We like to use hickory.)
5. Smoke your pork to an internal temperature of 195-201F. (I usually hit 200F.)
6. Once done, loosely tent the meat in foil and let it rest for at least 1-hour.
7. Shred and serve!

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

White Zinfandel
This Smoked Pork shoulder recipe produces flavorful melt in your mouth meat. While a beer goes great with BBQ, I do like a White Zinfandel as well. I like a chilled wine and the strawberry nuances of a White Zinfandel goes great with pork. Follow the link to our wine review site to find our favorite White Zinfandel wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!