Smoked Pork Shoulder

This is my personal smoked pork shoulder cooked on a smoker. I brine my hunk (6-8 lbs pork shoulder or butt) overnight, add a dry rub, smoke for 6-7 hours, wrap in foil and then cook for another 2 - 3 hrs. I then put the foiled hunk wrapped in a towel and place in a warmed cooler. To 'warm' a cooler fill with hot water, then dump it out. I make a sauce and then pull the pork, add the sauce, slowly heat again and serve.

Yield: 8 servings
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  • 1 gallon(s) water
  • 1 cup(s) molasses
  • 1 cup(s) sea salt
  • 1 whole(s) orange sliced
  • 1 cup(s) apple cider vinegar
  • 1 cup(s) brown sugar
  • 1 cup(s) bourbon
  • 1/2 cup(s) garlic powder
  • 4 cup(s) apple juice
  • 3 tablespoon(s) cayenne
  • 1 cup(s) brown sugar
  • 1/2 cup(s) black pepper
  • 1/2 cup(s) cajun seasoning
  • 1/2 cup(s) onion powder
  • 1/4 cup(s) spicy brown mustard
  • 1/4 cup(s) yellow mustard
  • 2 cup(s) ketchup
  • 1 cup(s) brown sugar
  • 1 tablespoon(s) garlic powder
  • 3 tablespoon(s) apple cider vinegar
  • 3 tablespoon(s) onion powder
  • 3 tablespoon(s) bourbon


  1. Brine: Add water, cider vinegar, molasses, sea salt, brown sugar, orange slices & bourbon to stock pot and boil. Let cool and then put pork hunk into clean cooler, pour brine mixture into it to cover hulk, add ice cubes and let stand over night.

  2. Next Day
  3. Rub: Mix cayenne, black pepper, cajun seasoning, garlic powder, onion powder in a bowl. Mix the two mustards in another bowl. Take pork hunk out of brine, rinse and pat dry. Trim a little fat to your liking from hunk. Using gloves, massage mustard over all of hunk. Generously apply rub to hunk, let sit. Prep your smoker. I use compressed wood charcoal, apple wood chunks and regular briquettes. Set the briquettes in your smoker around the inside perimeter about 2 or 3 layers. This is the 'ring of fire' technique. Start the compressed wood charcoal in a chimney starter. Once chimney charcoal is completely hot dump into center of ring. This method will cook for the complete duration as you only have to add apple wood every 30-45 minutes for duration. I soak apple wood in water about 30 min before placing into smoker.

  4. Once smoker is at 200-250 degrees place hunk fat side up onto grate. Fat side up allows drippings to coat hunk during cook. Add 4-5 apple wood chunks and maintain temp at 225 for 6 hours. After 6 hours remove from smoker and cover in aluminum foil after spritzing hunk with apple juice mix with a little apple cider vinegar. Cover and put back in smoker or on grill for 90 min. Remove after 90 min and let rest for 90 covered in foil in a blanket inside a hot cooler (run extremely hot water in cooler for 20 min then empty it).

  5. Sauce: Mix ketchup, brown sugar, garlic powder, onion powder, apple cider vinegar, bourbon in sauce pan and heat to boil and simmer.

  6. Pulling Pork: Remove foil from hunk and slice good portion to begin using two forks to pull meat apart into strands. Leave some chunks if preferred. Put shredded pork into large pot and pour sauce over it on low heat, mix thoroughly and cover for 5 min. Continue mixing until sauce is impregnated into pork shreds.

  7. Serve on hamburger bun with sliced pickles and cole slaw. Add chips as option.
October 2014

This recipe is a personal recipe added by RayKar and has not been tested or endorsed by MyRecipes.

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