Hickory Smoked Pork Shoulder Recipe
Make Hickory Smoked Pork Shoulder 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 Brine
Dry Rub
Smoking
Finishing (optional)
Method
Pork and Brine
- 1
Prepare brine
In a large pot or heatproof container, combine 10 cups water, 3 tbs kosher salt, 2 tbs brown sugar, 1 tsp whole black peppercorns, 2 bay leaves and 4 smashed garlic cloves. Stir over low heat just until salt and sugar dissolve. Remove from heat and cool completely to room temperature (about 30–45 minutes).
- 2
Brine the pork
Place the 5 lb pork shoulder in a large zip-top bag or nonreactive container. Pour cooled brine over the pork, fully submerging (add extra cold water or ice if necessary). Refrigerate and brine for 4–8 hours (6 hours recommended) to improve moisture and seasoning penetration. After brining, remove pork, pat very dry with paper towels, and discard brine.
Dry Rub
- 3
Make rub
In a small bowl combine 2 tbs smoked paprika, 2 tbs packed brown sugar, 1 tbs kosher salt, 2 tsp coarse black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dry mustard and 1 tsp cayenne pepper. Mix thoroughly so sugar is evenly distributed.
- 4
Apply rub
Lightly coat the surface of the dry pork shoulder with 2 tsp olive oil to help the rub adhere. Generously massage the dry rub all over the exterior of the pork, including crevices and the fat cap. Let the rubbed shoulder sit at room temperature for 30–45 minutes while you prepare the smoker; this helps the rub adhere and takes chill off meat.
Smoking
- 5
Prepare smoker
Set up your smoker for indirect low-and-slow cooking and preheat to a stable 225°F (107°C). If using a charcoal smoker, bank coals to one side and place soaked hickory chunks over the coals; if using a gas/electric smoker, add hickory chips/chunks to the smoker box or tray. Aim for consistent smoke and temperature.
- 6
Place pork on smoker
Place the pork shoulder fat-side up on the smoker grates in the cooler zone (indirect heat). Insert a probe thermometer into the thickest part of the shoulder, avoiding bone. Close the lid and begin smoking.
- 7
Smoke and spritz
Maintain smoker temperature at 225°F (107°C). Every 45–60 minutes after the first hour, lightly spritz the pork with a mixture of 1 cup apple juice and 1 tbs apple cider vinegar using a spray bottle to keep the surface moist and promote bark development. Add fresh hickory chunks as needed to maintain steady smoke for the first 4–6 hours.
- 8
Monitor internal temperature
Smoke until the internal temperature reaches about 195–205°F (90–96°C). For a 5 lb shoulder this typically takes 8–12 hours depending on smoker consistency. At around 160–165°F the meat may hit a 'stall' — continue low-and-slow cooking without increasing temperature; the stall will resolve as collagen breaks down.
- 9
Texas crutch (optional)
If you want to speed through the stall or achieve a juicier result, when the internal temperature reaches about 160–165°F, remove the shoulder, wrap tightly in heavy-duty aluminum foil (or butcher paper) with 2 tbs butter added to the cavity before sealing, then return to the smoker until it reaches 195–205°F.
- 10
Rest
When the shoulder reaches 195–205°F and probe-tender (knife or thermometer probe slides in like softened butter), remove from smoker. Tent loosely with foil and let rest for 30–60 minutes. Resting lets juices redistribute and makes shredding easier.
Finishing (optional)
- 11
Pull and sauce
Using two forks or meat claws, shred the rested pork into large, tender pieces, discarding excess fat and bone. If desired, warm 1 cup barbecue sauce with 2 tbs butter in a small saucepan over low heat and toss shredded pork to coat, or serve sauce on the side.
- 12
Serve
Serve smoked pork shoulder on buns, with pickles and coleslaw, or as a main with sides. Leftovers refrigerate up to 4 days or freeze up to 3 months.