Smoked Pork Shoulder
Here’s an updated version of my classic smoked pork shoulder recipe that will be sure to be the centerpiece of any dish you decide to pair it with. Pro Tip — if you have the grill space and the freezer space, buy more pork shoulder than you’ll eat in the week and be set for weeks to come with frozen pork shoulder left overs.
Ingredients
8-pound pork shoulder
4 tablespoons Dijon mustard
1 tablespoon salt
2 tablespoons Badia Tropical Sazon
2 tablespoons soy sauce
1 head of garlic
Apple cider vinegar (to spritz the pork shoulder)
Steps
Use a sharp paring knife to make small holes throughout the pork shoulder and insert the peeled cloves of garlic.
Coat the pork shoulder with Dijon mustard and sprinkle with salt and Badia Tropical Sazon.
Add the soy sauce and let the pork sit overnight to marinate.
Prepare your smoker to 225-250 degrees.
Fill a small spray bottle with apple cider vinegar and set aside. Spritz the pork shoulder every hour until the internal temperature reaches 165 degrees.
When the internal temperature reaches 165 degrees, remove the pork shoulder from the smoker and wrap it in butcher's paper.
After wrapping, place the pork back into the smoker and continue cooking until the internal temperature reaches 205 degrees. Do not spritz the pork shoulder while it is wrapped.
Remove the pork from the smoker and let it rest for at least 20 minutes, up to 2 hours. You can do this in an oven that has been turned off or that has a warming feature.
Shred the pork shoulder and serve.
Enjoy!
