Step-by-Step Instructions
- 1Prepare smoker for 225°F / 105°C
- 2Apply yellow mustard as binder
- 3Cover with generous dry rub
- 4Place in smoker fat-side up
- 5Smoke 1.5-2 hours per pound
- 6Spritz with apple juice every 2 hours
- 7Wrap when hitting the stall temperature
- 8Check internal temperature reaches 145-160°F / 65-70°C (safe to well done)
- 9Continue to 145-160°F / 65-70°C (safe to well done) internal temp
- 10Rest wrapped for 1 hour
- 11Pull or shred for serving
Expert Tips for Smoking
- Hickory or apple wood work great
- The stall happens at mid-cooking temperature
- Wrapping speeds cooking through stall
- Bone should pull out clean when done
Pork Shoulder Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Safe | 145°F / 65°C | Slightly pink center is acceptable |
| Well Done | 160°F / 70°C | No pink remaining, fully cooked through |
Pork Shoulder Safety Guidelines
Important food safety practices when handling and cooking pork shoulder.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your pork shoulder is safely cooked and delicious.
Other Ways to Cook Pork Shoulder
Slow Roasting
Slow Roasting Pork Shoulder
Cook Time
3h - 9h
2-6 lb / 1-2.5 kg
Weight Range
2-6 lb / 1-2.5 kg
Oven Temperature
300°F / 150°C
Internal Temperature
150-160°F / 65-70°C
Safe to Well Done
Read the guide
Braising
Braising Pork Shoulder
Cook Time
3h
Weight Range
4-10 lb / 1.8-4.5 kg
Cooking Temperature
300°F / 150°C
Internal Temperature
150-160°F / 65-70°C
Safe to Well Done
Read the guide
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