20 Delicious Pork Shoulder Smoker Recipes for Unforgettable Flavor

Get ready to transform your backyard into a flavor paradise with these incredible pork shoulder smoker recipes. Whether you’re craving tender pulled pork, smoky carnitas, or mouthwatering roasts, we’ve gathered 20 delicious options that will make your next cookout unforgettable. From classic barbecue to creative twists, these recipes deliver incredible results every time. Let’s fire up the smoker and dive into these crowd-pleasing dishes!

Honey Bourbon Smoked Pork Shoulder

Elevate your BBQ game with this honey bourbon smoked pork shoulder that transforms tough cuts into tender perfection. Embrace the low-and-slow magic that creates a caramelized crust and juicy interior. Your smoker will become your new best friend after one bite of this masterpiece.

Ingredients

For the Rub

• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1 tsp cayenne pepper

For the Sauce

• 1/2 cup bourbon
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce

For Smoking

• 1 (8 lb) pork shoulder
• 2 cups apple wood chips

Instructions

1. Pat the pork shoulder completely dry with paper towels.
2. Combine all rub ingredients in a small bowl.
3. Massage the rub mixture evenly over the entire surface of the pork shoulder.
4. Let the seasoned pork rest at room temperature for 1 hour.
5. Soak apple wood chips in water for 30 minutes while pork rests.
6. Preheat your smoker to 225°F using indirect heat.
7. Drain the wood chips and add them to the smoker box.
8. Place the pork shoulder fat-side up on the smoker grate.
9. Insert a meat thermometer into the thickest part of the pork.
10. Smoke the pork for 6 hours, maintaining 225°F temperature consistently.
11. Mix bourbon, honey, apple cider vinegar, and Worcestershire sauce in a saucepan.
12. Simmer the sauce mixture over medium heat for 10 minutes until slightly thickened.
13. Brush the pork shoulder with the bourbon sauce every hour for the final 3 hours of cooking.
14. Continue smoking until the internal temperature reaches 195°F, about 4 more hours.
15. Remove the pork from the smoker and let it rest for 45 minutes wrapped in foil.
16. Shred the pork using two forks, discarding any large fat pockets.

Just imagine pulling apart that perfectly smoked pork with strands that glisten with honey bourbon glaze. The bark forms a spicy-sweet crust that crackles between your teeth while the interior melts like butter. Serve it piled high on brioche buns with pickled onions or transform leftovers into killer breakfast hash with fried eggs.

Garlic Herb Crusted Smoked Pork Shoulder

A garlic-herb crusted smoked pork shoulder that transforms backyard barbecues into legendary feasts. Achieve that perfect smoky bark and juicy interior with this straightforward method. Your guests will demand this recipe after one bite.

Ingredients

For the Pork Shoulder

– 1 (8-10 lb) bone-in pork shoulder
– 2 tbsp olive oil

For the Dry Rub

– 1/4 cup brown sugar
– 2 tbsp kosher salt
– 1 tbsp black pepper
– 1 tbsp garlic powder
– 1 tbsp smoked paprika
– 2 tsp dried rosemary
– 2 tsp dried thyme

For Smoking

– 4 cups hickory wood chips
– 1 cup apple cider vinegar

Instructions

1. Pat the pork shoulder completely dry with paper towels.
2. Brush the entire surface with 2 tbsp olive oil.
3. Combine 1/4 cup brown sugar, 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp smoked paprika, 2 tsp dried rosemary, and 2 tsp dried thyme in a bowl.
4. Rub the spice mixture evenly over all sides of the pork shoulder.
5. Let the seasoned pork rest at room temperature for 1 hour.
6. Soak 4 cups hickory wood chips in water for 30 minutes.
7. Preheat your smoker to 225°F using indirect heat.
8. Drain the wood chips and add them to the smoker.
9. Place the pork shoulder fat-side up on the smoker grate.
10. Insert a meat thermometer into the thickest part of the meat.
11. Smoke the pork for 6 hours, maintaining 225°F.
12. Spritz the pork with 1 cup apple cider vinegar every hour to keep it moist.
13. Check that the wood chips continue producing smoke throughout cooking.
14. Continue smoking until the internal temperature reaches 165°F.
15. Wrap the pork tightly in aluminum foil.
16. Return the wrapped pork to the smoker.
17. Cook until the internal temperature reaches 203°F.
18. Remove the pork from the smoker.
19. Let the pork rest wrapped in foil for 1 hour.
20. Unwrap the pork and shred with two forks.

But that crispy herb crust gives way to impossibly tender meat that pulls apart with gentle pressure. Serve it piled high on brioche buns with tangy coleslaw, or use it as the star ingredient in loaded nachos for game day.

Spicy Chipotle Smoked Pork Shoulder

Just when you thought pulled pork couldn’t get better—this spicy chipotle version will blow your mind. Get ready for smoky, tender meat that falls apart with zero effort. Your next taco night just got a major upgrade.

Ingredients

For the rub:

– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 1 tbsp chili powder
– 1 tbsp garlic powder
– 2 tsp salt
– 1 tsp black pepper

For the smoking:

– 5 lb pork shoulder
– 2 cups apple juice
– 1/4 cup apple cider vinegar

For the sauce:

– 1/2 cup ketchup
– 2 chipotle peppers in adobo sauce, minced
– 2 tbsp adobo sauce from can
– 1 tbsp Worcestershire sauce
– 1 tbsp yellow mustard

Instructions

1. Combine 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp chili powder, 1 tbsp garlic powder, 2 tsp salt, and 1 tsp black pepper in a small bowl.
2. Pat the 5 lb pork shoulder completely dry with paper towels.
3. Rub the spice mixture evenly over all surfaces of the pork shoulder.
4. Let the seasoned pork rest at room temperature for 1 hour.
5. Preheat your smoker to 225°F using hickory or apple wood chips.
6. Place the pork shoulder directly on the smoker grate, fat side up.
7. Smoke the pork for 4 hours, maintaining a consistent 225°F temperature.
8. Mix 2 cups apple juice with 1/4 cup apple cider vinegar in a spray bottle.
9. Spritz the pork shoulder with the apple juice mixture every 45 minutes.
10. Combine 1/2 cup ketchup, 2 minced chipotle peppers, 2 tbsp adobo sauce, 1 tbsp Worcestershire sauce, and 1 tbsp yellow mustard in a saucepan.
11. Simmer the sauce over medium heat for 5 minutes until slightly thickened.
12. Check the pork’s internal temperature reaches 165°F using a meat thermometer.
13. Wrap the pork tightly in aluminum foil.
14. Return the wrapped pork to the smoker.
15. Continue smoking until the internal temperature reaches 203°F.
16. Remove the pork from the smoker and let it rest, still wrapped, for 1 hour.
17. Unwrap the pork and shred it using two forks.
18. Toss the shredded pork with 1/2 cup of the chipotle sauce.

Serve this incredibly tender pork piled high on soft buns or stuffed into warm tortillas. Seriously smoky with just the right kick of heat, the meat practically melts in your mouth. Try it loaded onto nachos or mixed into breakfast hash for next-level leftovers.

Classic BBQ Smoked Pork Shoulder

Brace yourself for the most epic pulled pork of your life. This smoked pork shoulder delivers that perfect bark and juicy tenderness you’ve been chasing. Get ready to impress everyone at your next cookout.

Ingredients

For the Rub

• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1 tsp cayenne pepper

For Smoking

• 8 lb pork shoulder
• 2 cups apple juice
• 1/4 cup apple cider vinegar

For Serving

• 12 hamburger buns
• 2 cups coleslaw

Instructions

1. Pat the 8 lb pork shoulder completely dry with paper towels.
2. Combine 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp black pepper, and 1 tsp cayenne pepper in a bowl.
3. Rub the spice mixture evenly over the entire surface of the pork shoulder.
4. Let the seasoned pork rest at room temperature for 1 hour.
5. Preheat your smoker to 225°F using hickory or apple wood chips.
6. Place the pork shoulder fat-side up on the smoker grate.
7. Smoke the pork for 6 hours, maintaining a steady 225°F temperature.
8. Mix 2 cups apple juice with 1/4 cup apple cider vinegar in a spray bottle.
9. Spritz the pork shoulder with the apple juice mixture every hour after the first 3 hours.
10. Insert a meat thermometer into the thickest part of the pork shoulder.
11. Continue smoking until the internal temperature reaches 165°F.
12. Wrap the pork shoulder tightly in aluminum foil.
13. Return the wrapped pork to the smoker.
14. Cook until the internal temperature reaches 203°F.
15. Remove the pork from the smoker and let it rest in the foil for 1 hour.
16. Unwrap the pork and shred it using two forks.
17. Toast 12 hamburger buns lightly on a grill or in the oven.
18. Pile the shredded pork onto the toasted buns.
19. Top each sandwich with 1/4 cup coleslaw.

Finally, that incredible bark gives way to melt-in-your-mouth tender pork that’s perfectly smoky and slightly sweet. Serve these sandwiches with extra coleslaw for crunch, or use the leftovers for killer breakfast hash the next morning.

Applewood Smoked Pork Shoulder with Cider Glaze

Unlock fall flavor with this juicy pork shoulder that practically shreds itself. Smoke it low and slow until the meat falls apart, then glaze with sweet-tangy cider reduction. Your kitchen will smell like an autumn festival.

Ingredients

For the Rub

• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 1 tsp cayenne pepper

For Smoking

• 4 lb pork shoulder
• 2 cups applewood chips

For the Glaze

• 2 cups apple cider
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce

Instructions

1. Combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a small bowl.
2. Pat the 4 lb pork shoulder completely dry with paper towels.
3. Rub the spice mixture evenly over all surfaces of the pork shoulder.
4. Let the seasoned pork rest at room temperature for 30 minutes while you prepare the smoker.
5. Soak 2 cups of applewood chips in water for 20 minutes, then drain completely.
6. Preheat your smoker to 225°F using the soaked applewood chips.
7. Place the pork shoulder fat-side up on the smoker rack.
8. Smoke the pork for 6 hours, maintaining a consistent 225°F temperature.
9. Check the internal temperature with a meat thermometer—it should reach 165°F.
10. Transfer the pork to a baking dish and wrap tightly with aluminum foil.
11. Return the wrapped pork to the smoker and continue cooking for 2 more hours.
12. Combine apple cider, apple cider vinegar, Dijon mustard, and Worcestershire sauce in a saucepan.
13. Simmer the glaze mixture over medium heat for 15 minutes until it reduces by half and thickens.
14. Remove the pork from the smoker when the internal temperature reaches 203°F.
15. Let the pork rest for 30 minutes before shredding with two forks.
16. Pour the warm cider glaze over the shredded pork and toss to coat evenly.

Buttery-soft pork shreds melt in your mouth with smoky depth and sweet-tangy glaze. Serve it piled high on brioche buns with crunchy slaw, or stuff into tacos with pickled onions. The crispy bark adds incredible texture against the tender meat.

Asian-Style Smoked Pork Shoulder with Soy and Ginger

Kick your BBQ game into high gear with this Asian-inspired smoked pork shoulder. Transform tough meat into tender perfection with soy, ginger, and smoke. Get ready for flavor that’ll have everyone begging for your secret.

Ingredients

For the Rub:

• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp black pepper
• 1 tsp salt

For the Sauce:

• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 3 tbsp honey
• 2 tbsp minced fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil

Main Ingredient:

• 5 lb pork shoulder

Instructions

1. Pat the 5 lb pork shoulder completely dry with paper towels.
2. Combine 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp black pepper, and 1 tsp salt in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the pork shoulder.
4. Let the seasoned pork rest at room temperature for 30 minutes while you preheat your smoker to 225°F.
5. Place the pork shoulder directly on the smoker grate, fat side up.
6. Smoke the pork for 6 hours, maintaining a consistent 225°F temperature. Tip: Use a digital thermometer to monitor the smoker temp for best results.
7. Mix 1/2 cup soy sauce, 1/4 cup rice vinegar, 3 tbsp honey, 2 tbsp minced ginger, 2 cloves minced garlic, and 1 tsp sesame oil in a saucepan.
8. Simmer the sauce over medium heat for 5 minutes until slightly thickened.
9. Brush the pork shoulder with the sauce every 30 minutes for the final 2 hours of cooking.
10. Continue smoking until the internal temperature reaches 195°F, about 8-9 hours total. Tip: The bone should pull out cleanly when it’s ready.
11. Remove the pork from the smoker and let it rest for 30 minutes before shredding. Tip: Resting allows juices to redistribute throughout the meat.
12. Shred the pork using two forks, discarding any large fat pockets.
13. Toss the shredded pork with the remaining sauce.

Fall-apart tender meat meets bold Asian flavors in every bite. The smoky crust gives way to juicy, ginger-infused pork that shreds with minimal effort. Serve it piled high on steamed buns with quick-pickled veggies or over rice for an unforgettable meal.

Maple Mustard Glazed Smoked Pork Shoulder

Unlock next-level flavor with this maple mustard glazed smoked pork shoulder. Transform a humble cut into a showstopping centerpiece that falls apart with just a fork. Your guests will beg for this recipe after one bite.

Ingredients

• For the Rub
  • 1/4 cup brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp black pepper
  • 1 tsp cayenne pepper
• For the Glaze
  • 1/2 cup pure maple syrup
  • 1/4 cup Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
• For Smoking
  • 5-7 lb pork shoulder
  • 2 cups applewood chips

Instructions

1. Pat the 5-7 lb pork shoulder completely dry with paper towels.
2. Combine 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp black pepper, and 1 tsp cayenne pepper in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the pork shoulder.
4. Let the seasoned pork rest at room temperature for 30 minutes while you prepare your smoker.
5. Soak 2 cups of applewood chips in water for 20 minutes, then drain thoroughly.
6. Preheat your smoker to 225°F using the soaked applewood chips for smoke.
7. Place the pork shoulder fat-side up on the smoker rack.
8. Smoke the pork for 6-8 hours, maintaining a consistent 225°F temperature throughout.
9. Check the internal temperature with a meat thermometer—it should reach 165°F before wrapping.
10. Combine 1/2 cup maple syrup, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, and 1 tbsp Worcestershire sauce in a saucepan.
11. Simmer the glaze mixture over medium heat for 5 minutes until slightly thickened.
12. Brush half of the glaze evenly over the pork shoulder.
13. Continue smoking for another 2-3 hours until the internal temperature reaches 203°F.
14. Brush the remaining glaze over the pork during the last 30 minutes of cooking.
15. Remove the pork from the smoker and let it rest for 45 minutes before shredding.

When you pull this pork apart, watch for the perfect shredding texture—tender strands that hold their shape but melt in your mouth. The sweet maple and tangy mustard create a caramelized crust that contrasts beautifully with the smoky, juicy interior. Wrap it in warm tortillas with pickled onions, pile it high on brioche buns, or serve over creamy polenta for an unforgettable meal.

Cajun Spice Smoked Pork Shoulder

Make your next gathering legendary with this smoky, spice-rubbed pork shoulder that falls apart with just a fork. Master the low-and-slow magic for insanely tender meat packed with bold Cajun flavor that’ll have everyone begging for your secret.

Ingredients

For the Dry Rub

• 1/4 cup paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp dried oregano
• 1 tbsp black pepper
• 2 tsp salt

For Smoking

• 1 (8 lb) pork shoulder, bone-in
• 2 cups apple cider vinegar
• 1/2 cup yellow mustard
• 4 cups hickory wood chips, soaked

Instructions

1. Pat the pork shoulder completely dry with paper towels.
2. Whisk together paprika, garlic powder, onion powder, cayenne, oregano, black pepper, and salt in a medium bowl.
3. Brush the entire surface of the pork shoulder with yellow mustard to create a sticky binder.
4. Massage the spice rub evenly over every part of the pork, pressing firmly to adhere.
5. Wrap the seasoned pork tightly in plastic wrap and refrigerate for 12 hours to let flavors penetrate deeply.
6. Remove pork from refrigerator 1 hour before smoking to come to room temperature.
7. Preheat your smoker to 225°F using indirect heat.
8. Drain soaked hickory wood chips and add them to the smoker box.
9. Place pork shoulder directly on the smoker grate, fat side up.
10. Smoke for 6 hours, maintaining a consistent 225°F temperature and adding fresh wood chips every 2 hours.
11. Spritz the pork every hour with apple cider vinegar using a spray bottle to keep it moist and build bark.
12. Insert a meat thermometer into the thickest part of the pork, avoiding the bone.
13. Continue smoking until the internal temperature reaches 165°F, about 4 more hours.
14. Wrap the pork tightly in aluminum foil to power through the stall.
15. Return wrapped pork to smoker and cook until internal temperature hits 203°F, approximately 3 additional hours.
16. Remove pork from smoker and let rest, still wrapped in foil, for 1 full hour.
17. Unwrap the pork and shred using two forks, discarding any large fat pockets.

Keep this showstopper versatile—pile it high on brioche buns with tangy slaw, stuff it into tacos with pickled onions, or serve over cheesy grits for ultimate comfort. That signature bark delivers intense spice while the interior stays incredibly juicy, making every bite worth the wait.

Coffee-Rubbed Smoked Pork Shoulder

Yield the most incredible pulled pork you’ve ever tasted. This coffee-rubbed smoked pork shoulder transforms tough cuts into tender, flavor-packed perfection. Get ready for smoky, spicy, and slightly sweet magic that’ll make you the barbecue hero.

Ingredients

For the rub:
– 1/4 cup finely ground dark roast coffee
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 2 tsp onion powder
– 1 tsp cayenne pepper
– 1 tsp black pepper
– 1 tbsp kosher salt

For smoking:
– 8 lb pork shoulder (bone-in)
– 2 tbsp yellow mustard
– 4 cups hickory wood chips
– 1 cup apple cider vinegar

Instructions

1. Combine 1/4 cup ground coffee, 2 tbsp brown sugar, 1 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp cayenne pepper, 1 tsp black pepper, and 1 tbsp kosher salt in a small bowl.
2. Pat the 8 lb pork shoulder completely dry with paper towels.
3. Rub 2 tbsp yellow mustard evenly over the entire surface of the pork shoulder.
4. Apply the coffee rub mixture generously to all sides of the mustard-coated pork, pressing firmly to adhere.
5. Let the rubbed pork rest at room temperature for 1 hour while you prepare your smoker.
6. Preheat your smoker to 225°F using indirect heat.
7. Soak 4 cups hickory wood chips in water for 30 minutes, then drain thoroughly.
8. Place the drained wood chips in your smoker’s chip box or create a foil packet with holes poked in the top.
9. Position the pork shoulder fat-side up on the smoker grate, away from direct heat.
10. Smoke the pork at 225°F for 6 hours, maintaining consistent temperature throughout.
11. Spritz the pork every hour with 1 cup apple cider vinegar using a spray bottle to keep it moist.
12. Check the internal temperature with a meat thermometer after 6 hours – it should read 165°F.
13. Wrap the pork tightly in aluminum foil to create a steam packet.
14. Return the wrapped pork to the smoker and continue cooking at 225°F until the internal temperature reaches 203°F, approximately 4 more hours.
15. Remove the pork from the smoker and let it rest in the foil for 1 full hour.
16. Unwrap the pork and use two forks to shred the meat, discarding any large fat pockets.

Glossy bark gives way to impossibly tender strands that melt in your mouth. The coffee rub creates deep earthy notes that balance the pork’s natural sweetness. Serve it piled high on brioche buns with crunchy slaw, or fold it into breakfast tacos with scrambled eggs for next-level leftovers.

Smoked Pork Shoulder with Pineapple Chutney

Sink your teeth into this smoky, sweet masterpiece that’ll have your crew begging for seconds. Fire up that smoker and let the magic happen—this pork shoulder gets fall-apart tender, then gets topped with a tangy pineapple chutney that cuts right through the richness. Get ready to level up your BBQ game in one epic dish.

Ingredients

For the Pork Shoulder

• 1 (8 lb) pork shoulder
• 2 tbsp olive oil
• 3 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper

For the Pineapple Chutney

• 2 cups fresh pineapple, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp fresh ginger, grated
• 1 jalapeño, seeded and minced
• 1/4 tsp salt

Instructions

1. Pat the pork shoulder completely dry with paper towels.
2. Rub the pork shoulder all over with 2 tbsp olive oil.
3. Mix 3 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, and 1 tsp black pepper in a small bowl.
4. Massage the spice rub evenly over the entire surface of the pork shoulder.
5. Preheat your smoker to 225°F using hickory or apple wood chips.
6. Place the seasoned pork shoulder directly on the smoker grate, fat side up.
7. Smoke the pork for 8-10 hours, maintaining a steady 225°F temperature throughout.
8. Check the internal temperature of the pork with a meat thermometer—it should reach 195°F for perfect pull-apart texture.
9. While the pork smokes, combine 2 cups diced pineapple, 1/2 cup red onion, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp grated ginger, 1 minced jalapeño, and 1/4 tsp salt in a saucepan.
10. Bring the chutney mixture to a simmer over medium heat, stirring occasionally.
11. Reduce heat to low and cook the chutney for 15-20 minutes until the pineapple softens and the liquid thickens slightly.
12. Remove the chutney from heat and let it cool completely to room temperature.
13. When the pork reaches 195°F internally, carefully remove it from the smoker using heatproof gloves.
14. Transfer the smoked pork shoulder to a large cutting board and let it rest for 30 minutes.
15. Use two forks to shred the pork shoulder, discarding any large fat pockets.
16. Serve the shredded pork topped with the pineapple chutney.

Pull that pork apart into juicy, smoky strands that melt in your mouth. The pineapple chutney brings bright acidity and subtle heat that cuts through the richness perfectly. Pile it high on brioche buns or serve over cheesy grits for the ultimate comfort food experience.

Simple Smoked Pork Shoulder with Dry Rub

Forget complicated BBQ recipes—this smoked pork shoulder delivers insane flavor with minimal effort. Fire up your smoker and get ready for the most tender, juicy pulled pork you’ve ever made. Follow these steps for foolproof results every single time.

Ingredients

• For the Dry Rub:
  • 1/4 cup brown sugar
  • 2 tbsp paprika
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
• For Smoking:
  • 1 (8 lb) pork shoulder
  • 2 cups apple cider vinegar
  • 1 cup applewood chips

Instructions

1. Pat the pork shoulder completely dry with paper towels.
2. Combine all dry rub ingredients in a small bowl.
3. Massage the dry rub evenly over the entire surface of the pork shoulder.
4. Wrap the seasoned pork tightly in plastic wrap and refrigerate for 8 hours.
5. Soak applewood chips in water for 30 minutes before smoking.
6. Preheat your smoker to 225°F using indirect heat.
7. Place the pork shoulder fat-side up on the smoker grate.
8. Insert a meat thermometer into the thickest part of the pork, avoiding bone.
9. Smoke the pork for 6 hours, maintaining 225°F temperature throughout.
10. Spritz the pork with apple cider vinegar every hour to keep it moist.
11. Continue smoking until the internal temperature reaches 165°F.
12. Wrap the pork tightly in aluminum foil.
13. Return the wrapped pork to the smoker.
14. Cook until the internal temperature reaches 203°F, about 2-3 more hours.
15. Remove the pork from the smoker and let it rest for 1 hour.
16. Shred the pork using two forks, discarding any large fat pockets.

Outrageously tender pork that pulls apart with zero effort. That smoky bark gives way to juicy, perfectly seasoned meat inside. Pile it high on buns with coleslaw, stuff it into tacos, or serve over rice bowls for maximum deliciousness.

Smoked Pork Shoulder with Honey Garlic Sauce

Craving that perfect fall-off-the-bone pork? This smoked pork shoulder delivers insane flavor with minimal effort. Get ready for the most tender meat you’ve ever pulled apart.

Ingredients

For the Pork Shoulder

• 1 (8-10 lb) pork shoulder (Boston butt)
• 2 tbsp olive oil
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp black pepper
• 2 tsp kosher salt

For the Honey Garlic Sauce

• 1/2 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 2 tbsp apple cider vinegar
• 1 tsp red pepper flakes

Instructions

1. Pat the pork shoulder completely dry with paper towels.
2. Rub the olive oil evenly over the entire surface of the pork.
3. Mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and kosher salt in a small bowl.
4. Massage the spice rub thoroughly into every surface of the pork shoulder.
5. Let the seasoned pork rest at room temperature for 1 hour.
6. Preheat your smoker to 225°F using hickory or apple wood chips.
7. Place the pork shoulder directly on the smoker grate, fat side up.
8. Smoke for 6-8 hours until the internal temperature reaches 165°F.
9. Wrap the pork tightly in aluminum foil to preserve moisture.
10. Continue smoking until the internal temperature reaches 203°F.
11. Remove the pork from the smoker and let it rest, still wrapped, for 1 hour.
12. While the pork rests, combine honey, soy sauce, minced garlic, apple cider vinegar, and red pepper flakes in a small saucepan.
13. Simmer the sauce over medium heat for 5 minutes until slightly thickened.
14. Unwrap the rested pork and transfer to a large bowl.
15. Use two forks to shred the pork into bite-sized pieces.
16. Pour the warm honey garlic sauce over the shredded pork.
17. Toss thoroughly to coat every strand with the glossy sauce.

Ridiculously tender pork shreds effortlessly between your fingers. The honey garlic sauce creates a sticky-sweet glaze that caramelizes on the smoky meat. Serve piled high on brioche buns with crunchy coleslaw, or stuff into tacos with pickled onions for the ultimate flavor explosion.

Tangy Smoked Pork Shoulder with Brown Sugar

Elevate your BBQ game with this tangy smoked pork shoulder. Inject bold flavor deep into every fiber, then let low heat transform it into pull-apart perfection. Get ready for that sweet, smoky crust that’ll have everyone begging for your secret.

Ingredients

• For the injection:
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 2 tbsp Worcestershire sauce
  • 1 tbsp hot sauce
• For the rub:
  • 1/2 cup brown sugar
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp black pepper
  • 1 tsp cayenne pepper
• For smoking:
  • 1 (8-10 lb) pork shoulder
  • 4 cups wood chips (hickory or apple)

Instructions

1. Combine apple cider vinegar, water, Worcestershire sauce, and hot sauce in a measuring cup.
2. Inject the liquid mixture evenly throughout the pork shoulder using a meat injector.
3. Mix brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a small bowl.
4. Pat the pork shoulder dry with paper towels to help the rub adhere.
5. Massage the spice rub mixture thoroughly over the entire surface of the pork shoulder.
6. Soak wood chips in water for 30 minutes to create more smoke.
7. Preheat your smoker to 225°F and add drained wood chips to the smoker box.
8. Place the seasoned pork shoulder directly on the smoker grate, fat side up.
9. Smoke the pork shoulder for 1.5 hours per pound, maintaining a consistent 225°F temperature.
10. Spritz the pork shoulder with apple cider vinegar every hour to keep it moist.
11. Check the internal temperature with a meat thermometer after 8 hours of smoking.
12. Continue smoking until the internal temperature reaches 195°F in the thickest part.
13. Remove the pork shoulder from the smoker when it reaches 195°F internal temperature.
14. Wrap the pork shoulder tightly in aluminum foil to retain moisture.
15. Let the wrapped pork shoulder rest for 1 hour before shredding.
16. Use two forks to pull the pork apart into shreds, discarding any large fat pockets.

Here’s the magic: that bark cracks with sweet heat while the interior stays impossibly juicy. Heap it on brioche buns with pickled onions, or stuff it into tacos with crunchy slaw. Either way, prepare for flavor fireworks that’ll make this your go-to crowd-pleaser.

Smoked Pork Shoulder with Peach Bourbon Sauce

Ready to transform pork shoulder into smoky perfection? Rub it down, smoke it low, and glaze with sweet peach bourbon magic. This recipe delivers fall-apart tender meat with a sticky, caramelized finish that’ll have everyone begging for seconds.

Ingredients

For the Rub

– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 1 tbsp kosher salt
– 1 tbsp black pepper
– 2 tsp garlic powder
– 1 tsp cayenne pepper

For Smoking

– 8 lb pork shoulder
– 4 cups applewood chips

For the Sauce

– 2 cups fresh peaches, diced
– 1/2 cup bourbon
– 1/4 cup apple cider vinegar
– 1/4 cup brown sugar
– 2 tbsp Dijon mustard
– 1 tsp Worcestershire sauce

Instructions

1. Combine all rub ingredients in a small bowl.
2. Pat the pork shoulder completely dry with paper towels.
3. Massage the rub mixture evenly over the entire surface of the pork.
4. Let the pork rest at room temperature for 1 hour to allow the rub to adhere.
5. Soak applewood chips in water for 30 minutes while the pork rests.
6. Preheat your smoker to 225°F using indirect heat.
7. Drain the wood chips and add them to the smoker.
8. Place the pork shoulder fat-side up on the smoker grate.
9. Smoke the pork for 6 hours, maintaining a steady 225°F temperature.
10. Check the internal temperature with a meat thermometer—it should reach 165°F.
11. Wrap the pork tightly in aluminum foil to create a steam pocket.
12. Return the wrapped pork to the smoker for another 3-4 hours.
13. Continue cooking until the internal temperature reaches 203°F.
14. While the pork finishes, combine all sauce ingredients in a saucepan.
15. Bring the sauce to a boil over medium-high heat, then reduce to a simmer.
16. Cook the sauce for 15 minutes, stirring frequently until it thickens.
17. Remove the pork from the smoker and let it rest for 45 minutes.
18. Unwrap the pork and shred it using two forks.
19. Drizzle half of the peach bourbon sauce over the shredded pork.
20. Toss the pork to coat evenly with the sauce.

Outrageously tender pork shreds effortlessly between forks, while the sticky peach glaze caramelizes into sweet-spicy perfection. Serve it piled high on brioche buns with extra sauce for dipping, or layer it over creamy grits for a Southern-inspired feast that balances smoke, sweetness, and spice in every bite.

Conclusion

Cooking pork shoulder in your smoker has never been more exciting! These 20 recipes offer incredible variety and unforgettable flavor for any occasion. We hope you find your new favorite—give one a try this weekend and let us know which recipe you loved most in the comments below. Don’t forget to share this roundup with fellow BBQ enthusiasts on Pinterest!