Smoked Pork Shoulder In Dry Rub

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Are you familiar with the saying of cook it low and slow? That is exactly the way to perfection with this dish. When preparing a Smoked Pork Shoulder In Dry Rub, plan a cook time of 1 1/2 hours per pound. So for a five pound roast, it will take quite a while to cook. However, most of that cook time can be unattended.

Smoked Pork Shoulder In Dry Rub

Equipment
smoker (or charcoal or gas grill)
wood chunks
tongs
meat thermometer

Shopping List
kosher salt
ground black pepper
sugar
garlic powder
onion powder
paprika
ground sage
dried oregano
dry mustard
cayenne pepper
Boston butt (pork shoulder)

Smoked Pork Shoulder In Dry Rub

Instructions:
Combine all of the spices and rub them thoroughly into the pork. Tightly cover the pork and spices with plastic wrap and place in the refrigerator for at least 8 hours.

Remove the pork from the refrigerator and unwrap. Let it rest at room temperature for up to an hour. While the pork is resting, prepare your smoker to maintain a steady 225F heat. This will require several installments of wood chunks or charcoal. Wood chunks tend to work better than chips because of the long cooking time.

Once the grill’s temperature has reached 225F, place the pork on the grate. Cover the grill, leaving the vents open. Cook, turning the meat every hour or so and replacing fuel and wood chunks as needed. This will help the temperature inside the smoker/grill stays between 225F and 300F.

Cook until the meat’s internal temperature reaches 185F to 195F on a meat thermometer when tested at the thickest part and is tender, about 5 to 7 hours. Let the pork rest for 30 minutes before shredding, pulling, chopping or slicing. Serve with your favorite barbecue sauce or as is. Enjoy Smoked Pork Shoulder In Dry Rub!

Smoked Pork Shoulder In Dry Rub

Smoked Pork Shoulder In Dry Rub

Prep Time15 mins
Total Time6 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: dry rub, pork, smoked
Servings: 6

Equipment

  • smoker (or charcoal or gas grill)
  • wood chunks
  • meat thermometer
  • tongs

Ingredients

  • 2 tbsp kosher salt
  • 2 tbsp freshly ground black pepper
  • 2 tbsp granulated sugar
  • 3 tbsp garlic powder
  • 2 tbsp onion powder
  • 3 tbsp paprika
  • 1 tbsp ground sage
  • 2 tsp dried oregano
  • 1 tsp dry mustard
  • 1 tsp cayenne pepper
  • 1 4-5 lb Boston butt (pork shoulder)

Instructions

  • Instructions:Combine all of the spices and rub them thoroughly into the pork. Tightly cover the pork and spices with plastic wrap and place in the refrigerator for at least 8 hours.
  • Remove the pork from the refrigerator and unwrap. Let it rest at room temperature for up to an hour. While the pork is resting, prepare your smoker to maintain a steady 225F heat. This will require several installments of wood chunks or charcoal. Wood chunks tend to work better than chips because of the long cooking time.
  • Once the grill's temperature has reached 225F, place the pork on the grate. Cover the grill, leaving the vents open. Cook, turning the meat every hour or so and replacing fuel and wood chunks as needed. This will help the temperature inside the smoker/grill stays between 225F and 300F.
  • Cook until the meat's internal temperature reaches 185F to 195F on a meat thermometer when tested at the thickest part and is tender, about 5 to 7 hours. Let the pork rest for 30 minutes before shredding, pulling, chopping or slicing. Serve with your favorite barbecue sauce or as is. Enjoy Smoked Pork Shoulder In Dry Rub!

You might also enjoy Lentil, Tomato, and Red Pepper Salad with Cilantro.

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