📝 About This Recipe
This quintessential centerpiece of Southern barbecue transforms a humble, marbled pork shoulder into succulent, melt-in-your-mouth strands of smoky perfection. By utilizing a meticulous dry rub and a patient hot-smoke method, we develop a 'bark'—a dark, flavorful crust—that contrasts beautifully with the tender, juicy interior. Whether piled high on a potato bun or eaten straight from the cutting board, this recipe captures the soulful essence of the American pitmaster's craft.
🥗 Ingredients
The Meat
- 8-10 pounds Bone-in Pork Shoulder (Boston Butt) (fat cap trimmed to 1/4 inch thickness)
- 1/4 cups Yellow Mustard (used as a binder, will not taste like mustard after cooking)
Signature Sweet & Heat Rub
- 1/2 cups Dark Brown Sugar (packed)
- 1/4 cups Kosher Salt
- 1/4 cups Smoked Paprika (provides the deep red color)
- 2 tablespoons Coarse Black Pepper (16-mesh size is ideal for bark)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Dry Mustard Powder
The Spritz & Wrap
- 1 cup Apple Cider Vinegar
- 1/2 cup Apple Juice
- 4 tablespoons Unsalted Butter (sliced, for the wrap)
👨🍳 Instructions
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1
Trim the pork shoulder of any excess hanging fat or silver skin, leaving about 1/4 inch of the fat cap to baste the meat as it renders.
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2
Apply a thin, even layer of yellow mustard over the entire surface of the pork to act as a binder for the spices.
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3
In a medium bowl, whisk together the brown sugar, kosher salt, paprika, pepper, garlic powder, onion powder, cayenne, and dry mustard until no clumps remain.
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4
Generously coat the pork with the rub, pressing it into the meat. For best results, wrap in plastic and refrigerate for 12-24 hours; otherwise, let sit at room temperature for 45 minutes before smoking.
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5
Preheat your smoker to 225°F (107°C) using pecan or hickory wood for a robust but sweet smoke profile.
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6
Place the pork shoulder on the smoker grate, fat side up, and close the lid. Maintain a steady temperature between 225°F and 250°F.
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7
In a spray bottle, combine the apple cider vinegar and apple juice. After the first 3 hours of smoking, spritz the meat every hour to keep the surface moist.
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8
Monitor the internal temperature. When the meat reaches approximately 165°F (74°C) and the exterior bark is dark and 'set' (it doesn't rub off when touched), it is time to wrap.
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9
Lay out two large sheets of heavy-duty aluminum foil or peach butcher paper. Place the pork in the center, top with the butter slices, and a final spritz of the vinegar mixture.
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10
Wrap the meat tightly to eliminate air pockets and return it to the smoker. This helps bypass 'the stall' and keeps the meat incredibly juicy.
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11
Continue cooking until the internal temperature reaches 203°F (95°C). At this point, a meat probe should slide into the pork with zero resistance, like 'poking a stick of butter'.
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12
Remove the wrapped pork from the smoker and place it in an empty room-temperature cooler or a turned-off oven. Let it rest for at least 60 to 90 minutes. This is crucial for moisture reabsorption.
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13
Unwrap the pork, reserving any accumulated juices (liquid gold). Remove the shoulder bone—it should slide out clean—and shred the meat using two forks or meat claws.
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14
Toss the shredded meat with the reserved juices and a light dusting of extra rub before serving.
💡 Chef's Tips
Always use a leave-in digital thermometer; cooking by time is a recipe for disaster as every pork butt is different. Don't be afraid of 'the stall'—a period where the temperature plateaus around 150-160°F; just stay patient or wrap as instructed. Keep your smoke 'blue' and thin; thick white smoke can leave a bitter, creosote flavor on the meat. Resting the meat is the most important step; skipping it will result in dry pork regardless of how well it was cooked. If you prefer a crispier bark, use butcher paper instead of foil for the wrap.
🍽️ Serving Suggestions
Serve on toasted brioche buns with a heap of creamy, vinegar-based coleslaw on top. Pair with a cold glass of sweet tea or a crisp, hoppy IPA to cut through the richness of the pork. Side dishes like pit-style baked beans, smoked mac and cheese, or cornbread are traditional favorites. Offer a variety of sauces on the side, such as a tangy South Carolina mustard sauce or a sweet Kansas City style sauce.