Smoked Pork Shoulder Recipe

Trim and season

Trim excess silver skin and any excessively large hard fat caps, leaving a thin fat layer for moisture. Pat the pork shoulder dry with paper towels. Rub 2 tablespoons olive oil over the surface to help the rub adhere. In a bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, cumin and mustard powder. Evenly rub the spice mixture over the entire shoulder, pressing into the meat. Let rest uncovered in the refrigerator for at least 2 hours or overnight for best flavor.

Prepare smoker

Preheat smoker to 225°F (107°C). Add hickory or apple wood chunks/chips to the smoker according to the manufacturer's instructions. Place a small pan of apple juice in the smoker or have it available for spritzing.

Smoke the shoulder

Place the pork shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest part, avoiding bone. Smoke at 225°F until internal temperature reaches 165°F — typically 5–7 hours depending on size and smoker. Every 45–60 minutes beginning after the first hour, spritz the exterior lightly with apple juice to maintain moisture and help bark development.

Wrap (optional) and finish

When the shoulder reaches about 165°F and has a deep mahogany bark, wrap tightly in butcher paper or foil (Texas crutch) with 1/2 cup apple juice inside if using foil to accelerate the finish. Return to the smoker and continue until internal temperature reaches 200–205°F and the probe slides into the meat like softened butter — usually another 2–4 hours.

Rest and pull

Remove the shoulder from the smoker and let it rest, wrapped, in a cooler or warm oven for at least 45 minutes to 1 hour. Unwrap, transfer to a cutting board, and shred the pork with two forks or meat claws, discarding excess fat and bone. If desired, season pulled pork with 1 teaspoon coarse finishing salt and 1 teaspoon apple cider vinegar to brighten flavors.

While the pork finishes, combine stock, barbecue sauce, Worcestershire, brown sugar and apple cider vinegar in a saucepan over medium heat. Bring to a simmer, then reduce to low and simmer gently 8–12 minutes to meld flavors and slightly reduce. Whisk in butter off heat to give the jus a glossy finish. Taste and season with salt and pepper as needed. Keep warm until serving. If you prefer a thicker jus, simmer longer to reduce by 1/3; for a thinner pourable jus leave as is.

Bring 4 cups water and 1 cup milk to a simmer in a medium heavy-bottomed saucepan. Stir in 1 teaspoon salt. Slowly whisk in 1 cup grits to prevent lumps. Reduce heat to low and cook, stirring frequently, until grits thicken and grains are tender, 20–30 minutes for medium- or stone-ground grits. Stir in 3 tablespoons butter, 1 cup grated sharp cheddar, and 2 tablespoons cream cheese (if using) until melted and smooth. Adjust seasoning with additional salt and 1 teaspoon black pepper to taste. Keep warm; if too thick, stir in a splash of milk or water.

Combine 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon kosher salt in a small saucepan. Bring to a simmer and stir until sugar and salt dissolve. Place sliced red onion and sliced jalapeños in a heatproof jar or bowl. Pour the hot brine over the vegetables, add optional peppercorns, and let cool to room temperature. Cover and refrigerate at least 30 minutes for quick pickles or overnight for more developed flavor. Store refrigerated up to 2 weeks.

Just before serving, warm tortillas stacked in a dry skillet over medium heat 20–30 seconds per side until pliable, or wrap in foil and heat in a 300°F oven for 10–12 minutes. Brush both sides lightly with melted butter and sprinkle with chopped cilantro if using. Keep wrapped in a towel or foil to stay warm.

Spoon a bed of warm cheese grits on each plate. Pile a portion of pulled smoked pork shoulder atop the grits. Drizzle BBQ jus around and over the pork to taste. Add a spoonful of pickled jalapeño and red onion for brightness and heat. Serve with warm buttered tortillas on the side so guests can make tacos or eat alongside. Offer extra bbq jus and pickles at the table.