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.
Ingredients
Scale
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
Instructions
- Prepare the wood pellets, preferring applewood, but pecan or cherry can also work well, and load them into the smoker’s hopper.
- Activate the smoker’s smoke mode for 5 to 10 minutes, then adjust the temperature to 250 degrees Fahrenheit (120 degrees Celsius).
- Fill an 8 × 8 inch (20 × 20 centimeter) baking dish or disposable foil container with water and set aside for later use.
- 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.
- 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.
- Position the water-filled baking dish on the smoker’s grate to maintain moisture during cooking.
- Mix apple cider vinegar and apple juice in a spray bottle for periodic moisture application during smoking.
- 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.
- 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.
- Lightly spritz the pork once more before carefully wrapping it in aluminum foil or peach paper.
- Reduce the smoker temperature to 225 degrees Fahrenheit (107 degrees Celsius) and continue cooking without spraying for an additional 4 hours.
- Monitor the internal temperature, aiming for 195-205 degrees Fahrenheit (90-96 degrees Celsius), which is ideal for pulled pork texture.
- 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