Smoked BBQ Pork Shoulder Recipe

Once upon a time, there was a BBQ novice named Erika who decided to smoke a pork shoulder for the first time. She procrastinated all week, and when it finally came time to start the smoke, she realized she had forgotten to thaw the meat. Panicking, she put the frozen shoulder in the oven to speed up the thawing process. 

Long story short, she ended up with a “well-done” pork shoulder that was dry as the Sahara Desert. But, she didn’t give up! She learned from their mistakes and now she’s here to share her recipe for the most succulent, mouth-watering Smoked BBQ Pork Shoulder that’ll make even the toughest food critic swoon. 

So fire up your smoker and get ready to impress your taste buds (and your friends and family).

Alright folks, gather ’round the smoker because I’ve got a doozy of a recipe for you. This here is my personal favorite smoked BBQ recipe, and let me tell ya, it’s a crowd-pleaser. I like to call it “Aunt Erika’s Smokin’ Pork Shoulder” because, well, my name is Erika and I love smokin’ pork shoulder.

Ingredients

·       8-10 lb pork shoulder

·       1 cup BBQ rub (store-bought or homemade)

·       1 cup apple juice

·       2 cups wood chips (hickory or apple wood recommended)

Accompaniments

• BBQ sauce
• Cole slaw
• Baked beans
• Cornbread

Instructions

1.       Remove the pork shoulder from the packaging and pat dry with paper towels.

2.       Generously coat the pork shoulder with the BBQ rub, making sure to cover all sides.

3.       Place the pork shoulder in a large re-sealable bag and pour in the apple juice. Seal the bag and refrigerate for at least 8 hours, or overnight.

4.       Prepare your smoker or grill for indirect heat. If using a charcoal grill, light the charcoal and push it to one side of the grill. If using a gas grill, turn on one burner and leave the other(s) off.

5.       Soak the wood chips in water for at least 30 minutes. Drain the water and add the wood chips to the smoker or grill.

6.       Place the pork shoulder on the grill, away from the heat source. Close the lid and smoke for 6-8 hours, or until the internal temperature of the pork reaches 190-195 degrees Fahrenheit.

7.       Remove the pork shoulder from the grill and let it rest for 15-20 minutes before slicing and serving.