How To Cook A Smoked Pork Shoulder?

Some smoked pork shoulders can be quite the pork fest—hard to cut and stuff in recipes, or you might need to be careful with the amount of liquid used. To combat the latter, I made a few small changes in my cooking process. This version of the pork shoulder isn’t as dry as others and will likely take you longer, but it also has more of a pot roast feel.

How long should it be smoked?

When it comes to smoked pork shoulder, most of us know that the less the better. You want a high enough temperature that it doesn’t burn, but not so high that it chars. The optimal cooking temperature for pork shoulder is 180-200°F. To determine this, place a meat thermometer in the thickest part of the shoulder, and let it sit for 15 minutes. The internal temperature should reach between 145°F and 160°F.

Smoking pork

For this recipe, I used a classic dry rub and thick sugar cure. The sugar cure has the additional benefit of contributing some sweetness to the pork shoulder. The sugar cure is made by combining all-purpose or medium-grain, unbleached bread with water, sugar and salt and cooking until the bread is soft. Once soft, the bread is cooled and rubbed into the pork shoulder. A good dry rub will include herbs such as sage and rosemary and can be applied directly to the pork.

How to smoke a pork shoulder

Planning to make smoky pork shoulder? Here are a few tips to help you succeed. First, make sure you have a good dry rub. You will want to use a spice rub like this Smoked Pork Rub. Make sure you are using fresh ground pepper on this rub as ground pepper is far too oily to work well when smoked. Start by cutting the fat off of your shoulder and clean out the chicken fat. Then, dry the shoulder off of the bone and season it. You can leave the bone in or remove it. Just make sure it is dry. This is critical in smoking because the fat will smoke and give off an acrid flavor. Once you are happy with the seasoning, wrap it in plastic wrap, and put it in your refrigerator until you are ready to smoke it. After that, you will need to place the shoulder in a slow cooker. Put it on the low setting until it is about half way done. You should have a nice red color on it. Once it has reached the right color, remove it from the cooker. While it is still in the cooker, put a few apple slices on it. Apple is a good way to get some flavor into the pork but it is also not too fatty. Also, place a little bit of apple juice in the slow cooker. This will help the pork cook through, while at the same time preventing the pork from drying out. Once it is out of the cooker, you can place it on a baking rack over

An Introduction

So here we have a very basic recipe. But it’s quite common for it to be dry and not very flavorful. Pork shoulders are really tasty though and if you cook them long enough, you will get a very flavorful meat. So here is the basic recipe that you will need to make the smoked pork shoulder: You need
• a Smoked Pork Shoulder
• A Can of Leeks
• A Tub of Bacon
• A Buttermilk Biscuit
• Garlic Powder
• Water
• Salt
• Pepper
• Smokey Salt
• White Vinegar
1. Begin by chopping up some of the bacon and putting it in the food processor.
2. Put your pork shoulder in the refrigerator for at least 1 hour.
3. Take out your Smoked Pork Shoulder and put it in a large pot or Dutch Oven
4. Put the bacon in the pot and put it over medium heat.
5. Add the pork shoulder, water, salt, pepper, smokey salt, and garlic powder. Stir the mixture.
6. Put the lid on the pot and let the mixture simmer for about 8 hours
7. After 8 hours, turn the temperature down to medium low and add the leeks.
8. Stir the mixture together and simmer for an additional hour
9. Turn off the heat and let the mixture sit for 10 minutes.
10. Take the pork shoulder out of the pot and slice

Ingredients and basic cooking instructions

Get your ingredients ready.