Smoke & Spice Recipe
Make Smoke & Spice Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Shoulder & Marinade
Smoke & Baste Liquid
Optional Finishing Sauce
Method
Pork Shoulder & Marinade
- 1
Trim and prepare
Pat the pork shoulder dry with paper towels. Trim any overly thick fat caps down to 1/4 inch thickness to allow seasoning to penetrate and fat to render evenly.
- 2
Make the dry rub
In a bowl combine kosher salt, dark brown sugar, smoked paprika, ground cumin, ground coriander, black pepper, red pepper flakes, garlic powder, and onion powder. Mix thoroughly so sugar is evenly distributed with spices.
- 3
Rub and rest
Brush the pork all over with yellow mustard to help the rub adhere. Drizzle the apple cider vinegar and water over the meat and rub it in. Generously coat the entire shoulder with the dry rub, pressing it into crevices. Place the rubbed pork on a wire rack set over a tray and refrigerate uncovered for at least 2 hours or up to overnight to dry-brine and develop flavor.
Smoking & Baste Liquid
- 4
Prepare smoker or grill
Set up your smoker for indirect heat at 225°F (107°C). Use a combination of hardwoods with a strong smoke character (hickory, oak, or apple) — apple will reinforce the sweet notes. If using a gas grill, create a two-zone fire and add a foil packet of wood chips. Place a drip pan under the cooking area to catch juices.
- 5
Bring pork to smoker
Remove the pork from the refrigerator 30 minutes before placing in the smoker to take off chill. Place the shoulder fat-side up on the smoker grates over indirect heat. Insert a probe thermometer into the thickest part, avoiding bone.
- 6
Smoke and spritz
Combine apple juice and apple cider vinegar in a spray bottle. Every 45–60 minutes, spritz the pork lightly with this mixture to maintain surface moisture and encourage smoke adhesion. After about 3–4 hours, begin checking color — you want a deep mahogany bark to form.
- 7
Baste with butter-honey
About halfway through the cook (around 4 hours) melt the unsalted butter and stir in the honey. Brush a light coat of this mixture on the outside of the shoulder to add gloss and a hint of sweetness. Repeat once or twice more during the cook as the bark sets, avoiding overworking the bark once it’s firm.
- 8
Cook to temperature
Continue smoking until the internal temperature reaches 195–203°F (90–95°C). Expect 1.25–1.5 hours per pound at 225°F, but rely on internal temperature and probe feel (it should slide in like butter) rather than time alone.
- 9
Rest for tenderness
When the pork reaches target temperature and the probe slides in with little resistance, remove it from the smoker. Wrap snugly in butcher paper or foil, then wrap in a towel and place in a cooler or warm oven (turned off) for at least 1 hour, up to 2 hours. This helps redistribute juices and finish tenderizing.
Optional Finishing Sauce
- 10
Make the sauce (optional)
While the pork rests, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and hot sauce in a small saucepan. Warm over low heat, stirring until sugar dissolves and sauce is slightly thickened, 5–7 minutes. Taste and adjust acidity or heat to preference.
- 11
Shred and dress
Unwrap the rested pork and transfer to a large cutting board. Using two forks or meat claws, shred the shoulder into bite-sized pieces, pulling from the grain and removing any large pieces of fat. Toss shredded pork with a few spoonfuls of the finishing sauce (if using) to coat, adding more if you like it saucier.
- 12
Serve
Serve the smoked pork hot on toasted buns, alongside pickles and coleslaw, or plated with roasted vegetables. Leftovers refrigerate well for 3–4 days and freeze for up to 3 months.