Cherry Smoked Pig Recipe
Make Cherry Smoked Pig Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Cherry Smoker Sauce / Mop
Smoking
Finishing & Serving
Method
Pork and Marinade
- 1
Trim and Prepare
Trim excess hard fat from the pork shoulder, leaving a thin layer for moisture. Pat the meat dry with paper towels.
- 2
- 3
Make Dry Rub & Season
In a bowl, combine kosher salt, brown sugar, black pepper, garlic powder, onion powder and smoked paprika. Evenly coat the entire shoulder with the dry rub, massaging it into crevices. Let rest at room temperature for 30 minutes or refrigerate (covered) for up to 4 hours to absorb flavor.
Cherry Smoker Sauce / Mop
- 4
Make Cherry Sauce
In a medium saucepan, combine pitted cherries, apple cider vinegar, brown sugar, soy sauce, Worcestershire, grated ginger, minced garlic, chili flakes (if using) and 1 cup water. Bring to a simmer over medium heat, stirring occasionally until cherries soften and sugar dissolves, about 8–10 minutes.
- 5
Blend and Strain
Use an immersion blender (or transfer to a blender) and puree the mixture until smooth. Strain through a fine-mesh sieve into a bowl, pressing with a spoon to extract as much liquid and puree as possible. Return strained sauce to saucepan and simmer 5 minutes to thicken slightly. Adjust seasoning with salt if needed. Keep warm.
- 6
Prepare Mop/Spritz
Reserve 1/2 to 1 cup of the cherry sauce as a glaze for the last hour of smoking. Place remaining sauce in a heatproof container for occasional mopping. If it becomes too thick during smoking, thin with a splash of water or apple juice.
Smoking
- 7
Preheat Smoker
Prepare your smoker for indirect low-and-slow cooking and stabilize at 225°F (107°C). Add soaked or dry cherry wood chips/chunks to the coals or smoker box. If using a charcoal offset or kettle, set up for 3–4 hours burn and place meat on the grate away from direct heat.
- 8
Place Pork on Smoker
Place the pork shoulder fat side up on the smoker grate. Insert a probe thermometer into the thickest part of the shoulder, avoiding bone.
- 9
Smoke & Mop/Spritz
Smoke the pork at 225°F until the internal temperature reaches about 160°F (71°C), roughly 4–6 hours depending on size. Every 45–60 minutes beginning after the first hour, lightly mop the surface with the reserved cherry mop sauce or spritz with apple juice to maintain moisture and build a glossy bark. Add more wood as needed to maintain steady smoke.
- 10
Wrap (Texas Crutch)
When the shoulder stalls (temperature plateau around 150–165°F) or at roughly 160°F, remove and tightly wrap the shoulder in two layers of heavy-duty aluminum foil or butcher paper with 2 tablespoons of butter and 2 tablespoons honey added into the wrap to boost moisture and caramelization. Return wrapped meat to the smoker.
- 11
Finish Smoking
Continue cooking until the internal temperature reaches 203°F (95°C) and the meat is probe-tender (probe slides in like softened butter), about another 2–4 hours. Total cook time typically 8–12 hours for a 6-lb shoulder.
Finishing & Serving
- 12
Rest
Remove the wrapped pork from the smoker and let rest, still wrapped, in a cooler or insulated container for at least 45 minutes and up to 2 hours. This relaxes muscle fibers and redistributes juices.
- 13
Unwrap and Shred
Unwrap the pork and drain any accumulated juices into a bowl. Reserve juices for moistening. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large pieces of fat and any bone. Mix in a few tablespoons of reserved juices and 1/4–1/2 cup of the warmed cherry sauce to taste to keep the meat moist and impart cherry flavor.
- 14
- 15
Serve
Serve the cherry smoked pork on buns or plates. Offer additional cherry sauce on the side, chopped parsley for garnish, and any favorite sides (slaw, pickles). Yield is about 8 servings.