Smoked Pork Recipe

Trim and Prep

Trim excess fat from the pork shoulder, leaving a thin fat cap to baste during cooking. Pat the pork dry with paper towels.

Apply Binder and Rub

Rub the mustard all over the pork to help the dry rub adhere. In a small bowl combine kosher salt, black pepper, brown sugar, paprika, garlic powder and onion powder. Massage the rub evenly over the entire pork shoulder, pressing it into the meat.

Prepare Smoker

Preheat smoker to 225°F (107°C). Add soaked wood chips to your smoker box or coals according to your smoker's instructions. Place a drip pan under the grill grates where the pork will cook; add a bit of water or apple juice to the pan to maintain humidity.

Smoke the Pork

Place the pork shoulder fat-side up on the smoker grate. Insert a reliable probe thermometer into the thickest part of the shoulder, avoiding bone. Smoke at 225°F until internal temperature reaches 165°F — this typically takes about 5-6 hours for a 6 lb shoulder, but monitor temperature rather than time.

Spritzing

Every 45–60 minutes starting after the first hour, lightly spritz the pork with apple juice to keep the surface moist and encourage smoke ring development. Continue until the internal temp reaches 165°F.

Wrap and Finish

When the shoulder hits 165°F, remove it from the smoker and wrap tightly in butcher paper or foil with a splash (about 1/4 cup) of apple juice inside. Return to the smoker and continue cooking until the internal temperature reaches 200–205°F and a probe slides in with little resistance. This can take an additional 2–4 hours.

Rest and Pull

Remove the wrapped shoulder and let it rest for 45–60 minutes in a cooler or warm place. Unwrap and use two forks or meat claws to pull the pork into shreds. Discard any large pieces of fat or gristle.

In a medium saucepan combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, minced garlic, yellow mustard, salt and black pepper. Stir to combine.

Bring mixture to a low simmer over medium-low heat. Reduce heat to low and simmer gently, stirring occasionally, for 15–20 minutes until slightly thickened and flavors meld. Taste and adjust seasoning — add a pinch more sugar for sweetness or a splash more vinegar for tang. Keep warm until ready to serve.

In a small bowl whisk together mayonnaise, sriracha, lime juice, garlic powder and salt until smooth. Taste and adjust heat by adding more sriracha if desired. Refrigerate until serving.

In a large bowl combine shredded green and red cabbage and grated carrot.

In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt and black pepper until smooth.

Pour dressing over cabbage mixture and toss thoroughly to coat. Chill for at least 30 minutes to let flavors meld. Taste before serving and adjust salt or vinegar as needed.

To assemble platter: pile pulled smoked pork onto a platter or portion onto buns. Spoon house BBQ sauce over the pork or serve sauce on the side for guests to add. Add a spoonful of slaw on top of or beside the pork, and drizzle spicy mayo as a finish if desired.

Serve with pickles and extra sauce. Leftover pork keeps well refrigerated for 3–4 days.