Pork shoulder is a cut of meat that comes from the shoulder area of the pig. Because it is tough, it requires a low and slow cooking process, such as smoking. Smoking will cook the shoulder, and the smoke and aromatics will penetrate the pork and impart a smoky flavor and juicy texture. You can use a commercial smoker or just your regular outdoor grill.
Step 1
Rub a thin layer of mustard into the pork shoulder to create a base for your seasonings to adhere to.
Step 2
Mix together spices, such as Cajun seasoning, brown sugar, paprika, cumin, garlic powder, onion powder and salt. Roll and evenly coat your pork shoulder with the mixture.
Step 3
Seal your pork in plastic wrap or in a resealable plastic bag and place it in the refrigerator overnight.
Step 4
Place a few handfuls of wood chips into a bowl of water for about one half hour. Add aromatics such as bay leaves, fruit peels, grapevine cuttings and rosemary twigs and soak for another half hour.
Step 5
Add approximately 50 pieces of charcoal to the middle of your grill or smoker. Ignite and arrange them around a foil pan filled with about 1 inch of water after the briquettes are red hot and covered with ash.
Step 6
Distribute the wood chunks and aromatics evenly on the piles.
Step 7
Place the pork shoulder bone-side down onto the grill when the temperature reaches about 250 degrees F. Close the lid.
Step 8
Mix 1/4 cup of oil and 3/4 cup of apple cider vinegar in a large spray bottle and spray the pork shoulder every 45 minutes.
Step 9
Cook 1 hour per pound of meat. The pork shoulder is ready when a thermometer reads at least 180 degrees F when inserted into the thickest portion of the shoulder.
Tips and Warnings
- If you are planning on making pulled pork meals such as pulled pork tacos or sandwiches, The Smoker King website recommends smoking the pork shoulder until it reaches an internal temperature of 190 degrees F. This will make the meat easier to pull apart.
- Only use a smoker or grill outdoors in a well-ventilated area that is away from any vegetation, trees or buildings. The United States Department of Agriculture warns that you should only use appropriate fire starters such as lighter fluid and matches when lighting your grill -- never improvise with paint thinner or gasoline.
Things You'll Need
- Mustard
- 3 tbsp. Cajun seasoning
- 4 tbsp. brown sugar
- 1/2 tsp. paprika
- 1/4 tsp. cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. salt
- Plastic wrap or resealable bag
- Lighter fluid and matches
- Two handfuls of wood chips
- Bowl of water
- Aromatics such as bay leaves, fruit peels, grapevine cuttings and rosemary twigs
- 50 pieces of charcoal
- Foil pan
- Water
- Cooking thermometer
- 1/4 cup of oil
- 3/4 cup of apple cider vinegar
- Large spray bottle
