Smoked Pork Shoulder

5 from 1 vote

This recipe features a 10 pound pork shoulder cooked with cherry wood and doused in flavorful mop sauce.

Prep Time45

Cook Time9

Total Time9 45

Course: Main Course

Cuisine: American, Barbecue

Servings: servings

Calories: 424kcal

Place the pork butt in a foil pan and allow it to come to room temperature for about 30 minutes to ensure even cooking.
Next, apply yellow mustard, then season pork shoulder generously with our soul food seasoning or your favorite dry rub or seasoning blend.
Preheat your smoker to 275°F. Once smoker is preheated, add your preferred wood to the firebox or smoker box.
Place pork shoulder on smoker grate, fat cap side up, to allow the rendered fat to baste the meat as it cooks. Baste with mop sauce every 30 to 45 minutes (recommended).
After pork shoulder reaches about 160° to 165° F, remove it from smoker and wrap tightly in multiple sheets of heavy duty aluminum foil. Then, insert your thermometer probe into the meat and put it back on smoker.
Once it reaches 200° to 205° F, remove pork butt from smoker and place inside a cooler or oven to let it rest for 30 minutes to one hour. After pork butt has rested, carefully remove the foil.
Wear gloves with cotton liners underneath and use your hands to shred the pork. The meat will still be piping hot, so tender that it easily pulls (falls) apart. You can chop it or leave it in shreds.

Position shoulder on the smoker grate, fat cap side up, to allow the rendered fat to baste the meat as it cooks.
Once pork shoulder is in the smoker, resist the urge to constantly open the lid. Every time you open the lid, you risk losing heat and smoke, which can prolong the cooking time and compromise the final result.
Trust in the process and monitor the smoker’s temperature using a reliable thermometer. Aim to maintain a consistent temperature range of 225-250°F (107-121°C) throughout the cooking process.