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Recipe:Smoked Pork Shoulder

  • - 8 lb. pork shoulder
  • - ¾ C. light brown sugar (reserve ½ C.)
  • - ¼ C. apple cider vinegar
  • - ¼ C. Worcestershire sauce
  • - ¼ C. and 2 Tbsp. salt
  • - ¼ C. paprika
  • - ¼ C. Chili powder
  • - 2 Tbsp. crab boil seasoning
  • - 1 Tbsp coarse black pepper
  • - 1 Tsp. ground ginger
  • - 2 C. water
Instructions

1. Rinse pork shoulder and pat dry with paper towel. Using a sharp knife, trim the fat from the shoulder leaving an even, thin layer on the top.
2. Whisk a ¼ C. light brown sugar, 2 Tbsp. salt, apple cider vinegar, Worcestershire sauce and water together in a bowl, until sugar is dissolved. Using an injector with a perforated needle, inject the marinade into several spots on the shoulder until all of the liquid is used.
3. In a medium bowl, combine remaining ½ C. brown sugar, paprika, Chili powder, ¼ C. salt, crab boil seasoning, black pepper, ground ginger and mix well to make rub seasoning. Use your hands, or a shaker, generously apply rub all over.
4. When setting up the grill, add wood chips/chunks to charcoal and add Smokin’ Stone with an aluminum pan on top to catch drippings. Place a temperature probe at grate level and heat grill to 230°F.
5. Place pork shoulder on grates and allow to smoke for 6 hours. Pork shoulder is done when internal temperature reaches 195°F.
6. Remove from grill, wrap in foil and allow to rest for 1 hour.

To serve, remove bone and shred with meat claws or use 2 forks.

 

Recipes developed in partnership with our friend James Rhoades. Visit his YouTube channel, The Brew-Q for BBQ and smoking recipes, videos, product reviews, and all things Brew & BBQ!

Smoked Pork Shoulder

Prep Time: 20 Min | Cook Time: 6 Hrs

Ingredients

  • 1
    8 lb. pork shoulder
  • 2
    ¾ C. light brown sugar (reserve ½ C.)
  • 3
    ¼ C. apple cider vinegar
  • 4
    ¼ C. Worcestershire sauce
  • 5
    ¼ C. and 2 Tbsp. salt
  • 6
    ¼ C. paprika
  • 7
    ¼ C. Chili powder
  • 8
    2 Tbsp. crab boil seasoning
  • 9
    1 Tbsp coarse black pepper
  • 10
    1 Tsp. ground ginger
  • 11
    2 C. water

Instructions

1. Rinse pork shoulder and pat dry with paper towel. Using a sharp knife, trim the fat from the shoulder leaving an even, thin layer on the top.
2. Whisk a ¼ C. light brown sugar, 2 Tbsp. salt, apple cider vinegar, Worcestershire sauce and water together in a bowl, until sugar is dissolved. Using an injector with a perforated needle, inject the marinade into several spots on the shoulder until all of the liquid is used.
3. In a medium bowl, combine remaining ½ C. brown sugar, paprika, Chili powder, ¼ C. salt, crab boil seasoning, black pepper, ground ginger and mix well to make rub seasoning. Use your hands, or a shaker, generously apply rub all over.
4. When setting up the grill, add wood chips/chunks to charcoal and add Smokin’ Stone with an aluminum pan on top to catch drippings. Place a temperature probe at grate level and heat grill to 230°F.
5. Place pork shoulder on grates and allow to smoke for 6 hours. Pork shoulder is done when internal temperature reaches 195°F.
6. Remove from grill, wrap in foil and allow to rest for 1 hour.

To serve, remove bone and shred with meat claws or use 2 forks.

 

Recipes developed in partnership with our friend James Rhoades. Visit his YouTube channel, The Brew-Q for BBQ and smoking recipes, videos, product reviews, and all things Brew & BBQ!

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