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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Pork~Cerdo » Smoked Pork Shoulder~Time Well Spent

Smoked Pork Shoulder~Time Well Spent

June 13, 20176 Comments

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Are you ready to enjoy some smoked pork shoulder? I am not saying that learning to smoke meats is not for everyone. It’s a process and you really have to invest the time. And every time we fire up that charcoal grill or smoker, I learn something new. Thank goodness my husband enjoys tending to the fire. And even more thankful for friends that are professional grillers and smokers. They give be the best tips and information on how to smoke the meat successfully. 

Smoked Pork Shoulder

There are many times that we have had to finish cooking our smoked pork shoulder and brisket in the oven. It gets pitch dark outside and it’s kinda hard to see with no outdoor lighting. Lol! After 3-4 hours the meat will pretty much be smoked it now just a matter of cooking all the way through to the stage of either sliced or pulled pork. This time around, I had a 9 pound boneless pork shoulder and decided to slice it into 2 smaller roast. For me, easier to manage on the grill and in my freezer! If I can’t go to my favorite smoked barbeque place in Texas, than I can try to bring a little Texas barbeque into my own kitchen. Time well spent!!

Smoked Pork Shoulder

Smoked Pork Shoulder

Smoked Pulled Pork

Smoking is not that difficult. It takes time and patience. If you love smoked pork butt/shoulder, you will love the end results of this easy recipe.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 11 hours hours
Resting Time: 1 day day 2 hours hours
Total Time: 13 hours hours
Servings: 10 Servings

Ingredients

Ingredients

  • 4 1/2-5 pound pork butt/shoulder boneless, excess fat trimmed
  • 1/3 cup homemade or store bought dry rub seasoning
  • 1/2 cup apple juice
  • Wood chunks of your choice for smoking I used applewood
  • Disposable roasting pan
  • Heavy duty foil paper

Instructions

Directions

  • Rub the pork generously with dry rub seasoning until evenly coated. Cover tightly with plastic wrap and marinate in refrigerator for 24 hours.
  • Remove the pork from refrigerator 40 minutes to 1 hour before cooking. Unwrap, transfer to disposable pan, fat side up, and set aside.
  • Prepare your grill for indirect cooking.We have an off set smoker. You are looking for a temperature of between 225 to 250 degrees. If using wood chunks, nest a couple large pieces near the hot coals. Close lid for 5 minutes.
  • Place the pork in pan, fat side up, on cool side of the grill, close lid and cook for 6 hours. Rotate the pan and spray with apple juice every hour for the first 3 to 4 hours. Watch the temperature and add more charcoal as needed. After the 3rd hour, we don't add anymore wood.
  • After the 6th hour, cover the pan tightly with heavy foil paper. Continue cooking for 4-5 hours or until internal temperature reads 200-204 degrees F. for pulled pork. Let rest for 1  hours before pulling or chopping for sandwiches. Yields 4 pounds of pulled pork.

Notes

Once you learn the technique of cooking indirectly on your basic charcoal grill, cooking big cuts of meat will become easier. I encourage you to read and watch videos on You Tube where professional smokers are doing what they do best! 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Smoked Pork Shoulder

I had to pull mine off the grill after the 9th hour because it was too dark outside. I finished the last 2 hours in a 250 degree oven on the bottom rack.

Smoked Pork Shoulder

And also this time around, I forgot one of the important steps! That was covering the pork tightly with foil paper after it reaches 160 degrees F internally!! Lucky for me it was still ok. 

Smoked Pork Shoulder

The first day, we always like to have pulled pork sandwiches! It’s a must. Simply some mayonnaise on the bun, local produced barbeque sauce and pickled onions on top. 

Smoked Pork Shoulder-Pulled Pork

To reheat the pork, I place the amount I want in a stoneware type of dish. Cover with plastic wrap and heat in the microwave at 30 percent power for 4 minutes. This will gently reheat the pork. 

Smoked Pulled Pork

Smoked Pulled Pork Tacos

And the second day, there are TACOS! Onion, jalapeño, sometimes bell pepper and tomato quickly stir fried with the pork. Salt, pepper and lime before it comes off the heat and done. Add your favorite salsa, cilantro and tortillas. 

Smoked Pulled Pork Tacos

Smoked Salsa Verde. The version in the picture above was blended until smooth with some cilantro.  Both the red and green smoked salsa recipes are delicious for this smoked pulled pork.

Smoked Pulled Pork Tacos

Smoked Pulled Pork Tacos

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Filed Under: Grilling, Pork~Cerdo, Smoking on Grill Tagged With: Grilling, pulled pork, smoked meats, smoked pork shoulder, Smoking

Previous Post: « Smoked Beef Chuck Roast
Next Post: Esquites- Warm Corn Cups »

Reader Interactions

Comments

  1. Arlene Young Shaffer

    June 15, 2017 at 10:19 pm

    thank you, needed this information

    Reply
    • Sonia

      June 16, 2017 at 10:48 am

      You’re welcome Arlene. I am still learning as I go and I really enjoy it.

      Reply
  2. Venecia

    September 30, 2018 at 10:27 am

    I can’t wait to try this.. thank you for sharing it! Can you please share your recipe for the homemade rub you use?

    Reply
    • Sonia

      September 30, 2018 at 1:14 pm

      Hi Venecia! The rub is pretty easy. This is the same one I use for my brisket. Sometimes I add a little brown sugar as well. It’s up to you.
      Chile Rub

      3 tablespoons chile ancho powder
      2 tablespoon garlic
      1 tablespoon cumin
      1 tablespoon pepper
      1/2 tablespoon oregano
      Salt to taste
      2 teaspoon chile de arbol or chipotle powder

      Reply
  3. Venecia

    September 30, 2018 at 6:43 pm

    Thank you!!

    Reply
    • Sonia

      September 30, 2018 at 9:05 pm

      You’re Welcome!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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