Smoked Pork Shoulder
This is my go to recipe for smoked pork. It's simple, tasty, and works every time.Print Pin Rate
- 1 2-4 pound Pork Shoulder
- olive oil
- Meathead’s Memphis Dust
- Fruit Wood for smoking
- Set up the smoker for indirect heat at 230°F.
- Pat the pork shoulder dry and score the fat cap in 1 inch diagonal slices. Each slice should go all the way through the fat cap to the meat below.
- Rub the shoulder all over with olive oil, making sure to get it into the crevices, then rub the shoulder with the Memphis Dust, again, making sure you get it all over the shoulder and into each of the crevices.
- Let the shoulder rest at room temperature while the smoker comes up to temperature and the smoke mellows to a wispy blue.
- If you're going to use this in a chili or stew (like our <a href="https://joespinoza.com/smoked-pork-green-chili/" target="_blank>Smoked Pork Green Chili</a>, you can pull the pork when it reaches an internal temperature of 175°F.If you're looking to shred it for pulled pork pull it when it reaches an internal temperature of 195°F.