Easy Michael Symon Smoked Pork Shoulder Recipe That Wows

Michael Symon’s smoked pork shoulder radiates with smoky, tender perfection that transforms ordinary meat into an extraordinary feast.

Robust spices dance across the surface, promising deep, complex flavors that melt in your mouth.

Slow-cooking techniques unlock incredible textures, promising a succulent journey through barbecue mastery.

The magical combination of wood, seasoning, and careful technique elevates this cut into a celebration of culinary craft.

Regional influences blend seamlessly, creating a dish that speaks to authentic cooking traditions.

Meat enthusiasts will appreciate the intricate balance between smokiness and rich, falling-apart tenderness.

Your gathering deserves this showstopping centerpiece that turns an ordinary meal into a memorable experience: prepare to be amazed.

Store Smoked Pork with Ease

• Vacuum Sealing: Lock in freshness by vacuum sealing cooled pork shoulder portions. This method prevents freezer burn and preserves the meat's rich smoky flavor for maximum enjoyment up to 4 months. Carefully portion the meat before sealing to make future reheating easier.
• Moisture-Controlled Containers: Transfer cooled pork shoulder into glass or hard plastic containers with tight-sealing lids. Stack containers strategically in the refrigerator, keeping meat away from other foods to prevent cross-contamination. Consume within 3-4 days for optimal taste and texture.
• Freezer Wrap Technique: Wrap individual pork shoulder portions tightly in plastic wrap, then cover with aluminum foil for double protection. Label each package with the date and contents to track storage time. Frozen meat maintains best quality when consumed within 3 months, though technically safe for longer periods.

Switch It Up with Pork Shoulder Variations

• Citrus Zest Infusion: Replace apple cider vinegar with fresh orange and lemon juice for a bright, tangy flavor profile that cuts through the rich pork meat.
• Spicy Southwest Kick: Add ground cumin, chipotle powder, and smoked paprika to the original spice blend for a bold, southwestern-inspired seasoning that gives the pork a robust heat.
• Herb Garden Blend: Incorporate dried rosemary, thyme, and sage into the spice mixture to create an aromatic herb-crusted pork shoulder with earthy undertones that complement the smoky wood flavor.
• Asian-Inspired Marinade: Swap the dry rub with a mixture of soy sauce, ginger, five-spice powder, and honey to transform the traditional recipe into an Asian-style pulled pork with complex umami notes.

Smoky Finish for Symon’s Pork Shoulder

Smoky aromas waft through kitchens, signaling culinary magic with Michael Symon’s smoked pork shoulder technique.

Pork shoulder transforms from tough cut to mouthwatering masterpiece through patient smoking and careful technique.

Applewood pellets infuse delectable depth into each succulent bite.

Seasoning blends create complex flavor profiles that dance across taste buds.

Savor each moment of preparation, share with friends, comment on your smoky success, and let this recipe inspire your next culinary adventure.

What Makes Michael Symon’s Smoked Pork Shoulder Stand Out

• Infuse Incredible Smoky Flavors: Applewood pellets transform the pork shoulder into a mouthwatering masterpiece, delivering deep, rich wood-fired taste that penetrates every tender fiber of the meat.
• Master Low-and-Slow Cooking Technique: This method guarantees incredibly juicy and fall-apart tender pork by maintaining consistent low temperatures and using strategic moisture techniques like water pan and vinegar spritz.
• Customize Spice Adventure: The homemade spice blend featuring brown sugar, paprika, cayenne, and garlic creates a complex flavor profile that balances sweet, spicy, and savory notes, making each bite a delightful culinary experience.
• Foolproof Precision Cooking: Detailed temperature tracking with a meat thermometer ensures perfect doneness, removing guesswork and helping even novice home cooks achieve professional-level pulled pork results every single time.

What You’ll Need for Smoked Pork Shoulder

• Pork Shoulder: Tender, flavorful cut perfect for smoking, choose a well-marbled piece with good fat content.
• Brown Sugar: Adds sweetness and helps create a caramelized exterior.
• Black Pepper: Provides a sharp, spicy flavor to the meat.
• Salt: Enhances overall seasoning and helps form a flavorful crust.
• Paprika: Adds depth and mild smoky flavor to the rub.
• Garlic Powder: Brings robust, aromatic taste to the seasoning blend.
• Minced Onion: Introduces subtle allium flavor and complexity.
• Cayenne Pepper: Delivers a subtle heat and spicy kick.
• Olive Oil: Helps seasonings adhere to the meat and promotes even coating.
• Apple Cider Vinegar, Apple Juice: Creates a moisture-rich spray to keep meat juicy during smoking.

Steps to Michael Symon’s Smoked Pork Recipe

Step 1: Prepare Smoker

Fill the smoker’s hopper with wood pellets like applewood, pecan, or cherry. Select your favorite for a unique smoky flavor.

Step 2: Preheat Smoker

Set smoker to smoke mode for 5 to 10 minutes. Adjust temperature to 250°F (120°C).

Step 3: Set Up Water Pan

Place a water-filled 8×8 inch baking dish (foil pan works great) near the smoker to maintain moisture.

Step 4: Create Flavor Rub

• Brown sugar
• Black pepper
• Salt
• Paprika
• Garlic powder
• Minced onion
• Cayenne pepper

Step 5: Season Pork Shoulder

• Coat entire pork shoulder with olive oil
• Massage spice mixture thoroughly into the meat
• Tip: Wear disposable gloves if preferred

Step 6: Position Water Pan

Place water-filled baking dish directly on the smoker’s grate.

Step 7: Prepare Spritz Mixture

• Apple cider vinegar
• Apple juice

Step 8: Initial Smoking Phase

• Place pork shoulder on smoker grate
• Cover smoker
• Maintain temperature between 250-275°F (120-135°C)
• Smoke for 4 hours
• Spritz with apple mixture every hour

Step 9: First Temperature Check

Use meat thermometer to confirm internal temperature reaches at least 145°F (63°C).

Step 10: Wrap Pork

Spray pork one final time

Wrap carefully in aluminum foil or peach paper

Step 11: Low and Slow Cooking

• Reduce temperature to 225°F (107°C)
• Return wrapped pork to smoker
• Smoke for additional 4 hours without spraying

Step 12: Final Temperature Check

Verify internal temperature reaches 195-205°F (90-96°C) for perfect pulled pork texture

Step 13: Rest and Relax

• Remove pork from smoker
• Let rest 20 minutes to 2 hours
• Store in clean, empty refrigerator or turned-off oven
• Wrap tightly to retain moisture and heat

Tips for Tender, Flavorful Pork Shoulder

• Control Wood Smoke: Blend applewood and hickory for a nuanced flavor profile that complements pork's richness.
• Protect Meat Handling: Slip on food-safe gloves to prevent cross-contamination and maintain clean preparation surfaces.
• Monitor Temperature Precision: Insert multiple digital thermometers to track heat distribution across the entire shoulder cut.
• Moisture Mastery: Create a spritz mixture of apple cider vinegar and water to enhance tenderness during low and slow smoking.
• Prep Like a Pro: Pat the pork shoulder dry before applying rub to ensure maximum seasoning adherence and beautiful bark development.

Michael Symon Smoked Pork Shoulder Recipe

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4.6 from 36 reviews

• Total Time: 8 hours 15 minutes
• Yield: 12 1x

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Description

Hearty Michael Symon’s smoked pork shoulder brings rustic Southern barbecue magic to dinner tables across America. Slow-cooked with signature spices and expert smoking techniques, this tender meat melts in your mouth and promises a memorable culinary experience you’ll crave again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 8 lb (3.6 kg) bone-in pork shoulder

Dry Rub:

• ¼ cup (50 g) light brown sugar
• 2 tablespoons (14 g) black pepper
• 2 tablespoons (36 g) kosher salt
• 1 tablespoon (7 g) paprika
• 1 tablespoon (8 g) garlic powder
• 1 tablespoon (7 g) dried minced onions
• 1 teaspoon (2 g) cayenne pepper

Liquid Ingredients:

• olive oil
• water
• ¼ cup (60 ml) apple juice
• ¼ cup (60 ml) apple cider vinegar

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Instructions

1. Prepare the wood pellets, preferring applewood, but pecan or cherry can also work well, and load them into the smoker’s hopper.
2. Activate the smoker’s smoke mode for 5 to 10 minutes, then adjust the temperature to 250 degrees Fahrenheit (120 degrees Celsius).
3. Fill an 8 × 8 inch (20 × 20 centimeter) baking dish or disposable foil container with water and set aside for later use.
4. Create a seasoning blend by combining brown sugar, black pepper, kosher salt, paprika, garlic powder, dried minced onion, and cayenne pepper in a small mixing bowl.
5. Thoroughly coat the pork shoulder with olive oil, then generously apply the prepared spice mixture, ensuring complete coverage. For hygienic handling, consider using disposable gloves.
6. Position the water-filled baking dish on the smoker’s grate to maintain moisture during cooking.
7. Mix apple cider vinegar and apple juice in a spray bottle for periodic moisture application during smoking.
8. Place the seasoned pork shoulder on the smoker’s grate, maintaining a consistent temperature between 250-275 degrees Fahrenheit (120-135 degrees Celsius). Spray the meat with the vinegar-juice mixture every hour.
9. After approximately 4 hours, verify the internal temperature of the pork shoulder has reached at least 145 degrees Fahrenheit (63 degrees Celsius) using a meat thermometer.
10. Lightly spritz the pork once more before carefully wrapping it in aluminum foil or peach paper.
11. Reduce the smoker temperature to 225 degrees Fahrenheit (107 degrees Celsius) and continue cooking without spraying for an additional 4 hours.
12. Monitor the internal temperature, aiming for 195-205 degrees Fahrenheit (90-96 degrees Celsius), which is ideal for pulled pork texture.
13. Remove the pork from the smoker and allow it to rest for a minimum of 20 minutes, though 1-2 hours is preferable. Store in a clean, enclosed space like an empty refrigerator or turned-off oven, ensuring it is tightly wrapped.

Notes

• Spritz every 45-60 minutes to prevent surface drying and enhance moisture retention.
• Select fruit wood pellets like apple or cherry for subtle, sweet smoky undertones.
• Always use food-safe disposable gloves to protect against potential bacterial contamination.
• Monitor temperature with dual probe thermometers to ensure precise heat distribution.
• Remove from smoker when internal temperature reaches 203°F for perfect tenderness.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Dinner, Snacks
• Method: Smoking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 0 g
• Protein: 24 g
• Cholesterol: 80 mg