Mix all the ingredients together in a bowl, and rub them thoroughly into the pork shoulder. Smoked Pork Butt with Italian Rub is a delicious meal to feed a crowd. Pork Shoulder or Pork Butt generally comes from the grocery store in about 8 pound roasts. Franklin received the James Beard Foundation Award for Best Chef: Southwest in 2015. You can use extra virgin olive oil, beef stock, or any liquid you like. Many recipes you find for smoked pork shoulder will have you cook it the whole time at 225/250°F, until it reaches at least an internal temperature of 190°F. We cut one of our roasts down to about a 3 pound roast before smoking. Also, a big pork shoulder does take a long time to smoke to the pulled pork stage, so don't blame the recipe if your smoker cooks slower than average. Easy to make ahead and a tasty recipe for any pork butt or shoulder to slice and serve or as pulled pork for sandwiches. Cook the pork for 3 1/2 to 5 hours, depending on the size of the shoulder.Add more coals and chips as you’re cooking once the temperature drops. The pork is finished when the internal temperature of the shoulder registers 160ºF.Remove from grill and cover loosely with foil for about 20 minutes. Learn pitmaster Aaron Franklin’s method for smoking in the pork recipe below. How To Smoke a Pork Shoulder. DRY RUB FOR PORK. I let the rub rest on the shoulder for 12 hours in the fridge before smoking. Smoked Pork Butt vs. Smoked Pork Shoulder Most smoked pork butt recipes call for a bone-in pork shoulder, sometimes also labeled a Boston butt roast or a pork butt. THE INGREDIENTS YOU’LL NEED: 1/4 cup Paprika In her book Field Peas to Foie Gras: Southern Recipes with a French Accent (Pelican Publishing Co. 2014), Jennifer Hill Booker takes her professional culinary training and puts her own sophisticated twist on Southern cuisine including this recipe for smoked dry rubbed pork shoulder. A Rub recipe for pork ribs, pork shoulders, Boston butts, loins, and chops by the BBQ Pit Boys. It’s inexpensive and depending on the size of meat you get, can feed a crowd. Smoked Butt on Pit Boss Pellet Grill is the easiest recipe to make fail proof juicy pulled pork every time. This can take anywhere from 6-12+ hours depending on the size of the cut of meat you are working with, bone-in, etc. For starters, try our recipe for smoked pork shoulder rub and eventually branch out to make a spice rub of your own. We prefer mustard. We love to use it to make homemade sausage and it also makes the best barbecue sandwiches. My Simple Smoked Pulled Pork Butt (AKA Smoked Pork Shoulder) is a go-to any time I am looking to feed a hungry crowd and don’t want too much fuss. A good rub for pork shoulder will contain sugar and be slightly savory. 11.5 hour pork shoulder smoke with a simple rub of pepper and a local custom season salt. Smoked Pork Shoulder Rub. First, Don't make the same mistake of the only one star review of this recipe and use apple cider vinegar instead of apple cider. 1 (8 to 10-pound) bone-in pork shoulder. "When slow-smoking a pork shoulder, you should figure 1½ hours per pound of pork. Acidity matters for pork. There are a few things I will change next time, but I'm pretty happy with the way it turned out. The relatively forgiving nature of the pork butt cut of meat, along with consistent cooking temperature, make this a great cook for beginners or anyone who wants to practice their fire-maintenance skills. While All-Purpose BBQ rubs are excellent resources to use when in a bind, you can create your own personalized smoked pork shoulder rub with the unique flavors you prefer. The dry rub will adhere to the slather. This recipe for smoked, pulled pork was the … Instructions. Wrap the pork in plastic wrap and refrigerate for at least 8 hours. Before smoking it, unwrap the pork shoulder and allow it to rest at room temperature for ½ to 1 hour. So we start with a Dijon mustard slather to allow the rub to stick. Often, people refer to cooking a pork butt when actually they are cooking a cut of meat that comes from the pork shoulder.