Entree: United States – American BBQ Belt – Smoked Pork Shoulder (Slow-smoked pork shoulder seasoned with a savory-sweet dry rub, cooked low and slow until tender and pullable)

Serving Size: 8

Approximate Time

Prep 30 min

Cook 10 hrs

Additional 45 min

Total 11 hrs 15 min

Ingredients

- 1 (4–5 lb) bone-in pork shoulder (Boston butt), approx. 4.5 lb (2.0 kg)
- 1/4 cup (50 g) packed light brown sugar
- 3 tbsp (45 ml) kosher salt
- 2 tbsp (30 ml) coarsely ground black pepper
- 2 tbsp (30 ml) smoked paprika
- 1 tbsp (15 ml) garlic powder
- 1 tbsp (15 ml) onion powder
- 1 tsp (5 ml) mustard powder
- 1/2 tsp (2.5 ml) cayenne pepper (optional)
- 1/2 cup (120 ml) apple cider vinegar (for mop)
- 1/4 cup (60 ml) water (for mop)
- 1/4 cup (60 ml) apple juice (optional, for spritz)
- 2 tbsp (30 ml) Worcestershire sauce (optional, for mop)
- 2 cups (480 ml) hickory or apple wood chips, soaked 30 minutes (or chunks for smoker)
- 1/2 cup (120 ml) Carolina-style BBQ sauce or your preferred sauce (optional, for serving)
- 4 sandwich buns (optional) or pickles and coleslaw for serving

Instructions

1. Trim excess silver skin from the pork shoulder, leaving a thin fat cap. Pat dry with paper towels.
2. In a bowl, combine brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, mustard powder, and cayenne. Rub the mixture evenly over the entire shoulder, pressing to adhere. Let rest uncovered in the refrigerator 2–12 hours (overnight preferred) to form a pellicle.
3. Prepare smoker to maintain a steady 225–250°F (107–121°C) using indirect heat and soaked wood chips/chunks for smoke. Place a water pan in the smoker to stabilize temperature and humidity.
4. Place pork shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest part without touching bone. Smoke until internal temperature reaches about 160°F (71°C), approximately 6–8 hours depending on size and smoker.
5. Combine apple cider vinegar, water, apple juice, and Worcestershire sauce to make a mop or spritz. Every 60–90 minutes after the first 2 hours, lightly spritz or mop the shoulder to keep the surface moist and encourage bark formation.
6. When the shoulder reaches 160°F (71°C), wrap tightly in butcher paper or foil (the "Texas crutch") and continue cooking until internal temperature reaches 195–205°F (90–96°C) and probe-tender (knife or probe meets little resistance), another 3–4 hours.
7. Remove from smoker and rest wrapped for 30–60 minutes to allow juices to redistribute. Unwrap and drain any accumulated juices into a bowl for serving if desired.
8. Pull the pork using two forks or meat claws into shreds; discard large pieces of fat. Toss with reserved juices and a little BBQ sauce if desired. Adjust seasoning.
9. Serve hot on buns with pickles and coleslaw or plated with sauce on the side.