Smoked Pork Shoulder Recipe

Make the brine

In a large pot, combine 8 cups of water, kosher salt, brown sugar, peppercorns, bay leaves, and crushed garlic. Heat just until salt and sugar dissolve, stirring. Remove from heat and add remaining 8 cups cold water to cool the brine to room temperature (or add ice to speed cooling).

Place the pork shoulder in a large, food-safe container or heavy-duty resealable bag. Pour the cooled brine over the pork, ensuring the meat is fully submerged. Refrigerate 8–12 hours (overnight) to improve moisture and flavor.

After brining, remove pork from brine, discard brine, and pat the pork very dry with paper towels. Let rest uncovered in the refrigerator for 1–2 hours if possible to dry the surface (this helps form a bark).

Prepare the dry rub

In a bowl, combine packed brown sugar, paprika, kosher salt, coarse black pepper, garlic powder, onion powder, chili powder, ground cumin, and dry mustard. Whisk until evenly distributed.

Rub the pork with neutral oil all over to act as a binder (about 2 tablespoons). Generously coat the entire surface of the pork with the dry rub, pressing it into crevices and over the fat cap. Let the rubbed pork sit at room temperature while you prepare the smoker (30–45 minutes) or refrigerate up to 2 hours.

Prepare the smoker

Preheat your smoker to a steady 225°F (107°C). If using a charcoal/gas smoker, set for indirect heat. Add soaked apple wood chips or chunks to the coals or smoker box according to manufacturer instructions to produce a steady, mild smoke.

Place the pork shoulder fat-side up on the smoker grates. Insert a probe thermometer into the thickest part of the meat, avoiding bone. Close the lid and smoke at 225°F, maintaining consistent temperature and smoke. Target cook time is approximately 1.25–1.5 hours per pound, but monitor internal temperature rather than time.

Every 1.5–2 hours (after the first 2 hours), briefly spritz or mop the pork with a mix of apple cider vinegar and apple juice (combine 1/2 cup each in a spray bottle or bowl). This helps build bark and adds moisture. Do not open the smoker more often than necessary.

When the internal temperature reaches about 160–165°F (71–74°C), the meat will typically enter the stall. Continue to smoke; if you prefer to speed through the stall, wrap the pork tightly in heavy-duty aluminum foil or butcher paper (optional). Return to the smoker and continue until internal temperature reaches 195–205°F (90–96°C). For pulled pork, 200–203°F (93–95°C) is a good target.

Once target temperature is reached, remove the pork from the smoker and let it rest, wrapped, in a cooler or insulated container for 45–60 minutes. Resting allows juices to redistribute and makes the meat easier to pull.

Unwrap the pork and transfer to a cutting board. Use two forks or meat claws to pull the shoulder into large shreds, discarding excess fat and bone. Taste and adjust: season with a little extra kosher salt or black pepper if needed. Mix in up to 1 cup of your favorite BBQ sauce if desired for serving.

Serve hot as pulled pork sandwiches, tacos, or as part of a takeout container with pickles, coleslaw, and extra sauce on the side.