Smoked pork shoulder (pork butt) is one of those recipes that is a masterpiece of its own. Smoked low and slow, pork shoulder is the way to go if you’re looking for something that’s easy to make and hits your tastebuds perfectly no matter how it’s served.
Prepare and season your pork shoulder a day before you are planning to smoke your pork shoulder.
Remove your roast from the packaging and wipe it down on all sides with paper towels, allow to rest for an hour.
Coat the entire exterior of the pork shoulder with the yellow mustard.
Season your pork shoulder on all sides, top, and bottom, with the spice rub.
Preheat your smoker to 225 degrees F for indirect smoking.
Place your seasoned pork butt on the smoker fat side up.
Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.
Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding.
Pull apart the shoulder, discarding any chunks of fat or gristle. Sprinkle the roast with an additional tablespoon or so of the spice rub.
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Notes
If you wish to speed the cook process up, you can pull the pork butt at 165 and wrap it in foil and put it back on the smoker in order for it to cook faster and get through the stall.