Smoked Pork Shoulder Recipe

Ingredients

Pork Shoulder

1 pork shoulder, 2.7 – 3/6 kg
⅓ cup Dijon mustard
handful oak and apple wood chunks

Dry Rub

¼ cup brown sugar
¼ cup paprika
3 tablespoons salt
1 tablespoon white pepper
1 tablespoon black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
¼ teaspoon cayenne powder

Mop Sauce

½ cup apple cider vinegar
½ cup olive oil
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon hot sauce

Preparation

1. Preheat your smoker to 120°C.
2. Brush the pork shoulder with Dijon mustard.
3. In a medium-size bowl, combine brown sugar, paprika, salt, white pepper, black pepper, onion powder, garlic powder and cayenne pepper. Mix with your fingers to break up any lumps.
4. Generously rub the pork shoulder with the dry rub until covered completely.
5. Whisk together apple cider vinegar, olive oil, salt, black pepper and hot sauce in a saucepan. Bring to a boil and cook for 5 minutes. Set aside.
6. Place pork shoulder in the smoker and toss 4-6 wood chunks onto the hot coals. Cook for about 8 hours until the internal temperature of the meat reaches 95°C on an instant read thermometer. Mop the shoulder every hour with mop sauce to keep it moist.
   HOT TIP – Transfer the mop sauce to a spray bottle to spritz the pork shoulder instead of mopping.
7. When the pork shoulder reaches its targeted temperature, remove it from the smoker and cover with aluminium foil. Let rest at room temperature for 1 hour.
8. Shred the pork shoulder using meat claws or pull it apart with your hands, protected by nitrile kitchen gloves. Serve and enjoy.