Smoked Pulled Pork Shoulder Recipe with Dark Bark
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- Опубликовано: 11 июл 2019
- I don’t even know what it is about smoked pork, but golly is it delicious. Pork shoulder has plenty of fat on it to make this smoked pulled pork loaded with flavor. Just like I always say, fat equals flavor.
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Ingredients for this Recipe:
For the Rub:
• 3 tablespoons sea salt
• 2 tablespoons black pepper
• 2 tablespoon garlic granules
• 2 tablespoon onion granules
• 2 tablespoons paprika
• 2 tablespoons cumin
For the Spritzer and Sauce:
• 1 cup apple juice
• 1/2 cup apple cider vinegar
• 1/2 cup water
For the Ribs:
• 6-9 ounce pork shoulder or pork butt, fat trimmed
• 4 tablespoons of yellow or Dijon mustard
Serves: 20
Prep Time: 1 hour
Cook Time: 8 hours
Resting Time: 45 minutes
Procedures:
1. Preheat the smoker to 250°. Place a drip pan filled with water under the grill grates.
2. Rub: Combine all of the ingredients and set aside.
3. Spritzer: Add the apple juice, cider and water to a spray bottle and shake. Set aside.
4. Rub the mustard on every side of the pork shoulder creating a thin layer.
5. Next, generously season the pork shoulder on all sides with the rub.
6. Add the pork shoulder to the smoker over top of the drip pan filled with water and smoke for 3 hours.
7. Next, spray the ribs with 15-20 sprays of the spritzer. Repeat this process for the next 3 hours every hour with the same amount of spritzes.
8. Once the pork reaches an internal temperature of in between 165° and 170° or the top part of the fat on the bark has split, about 6-7 hours, remove the pork from the smoker.
9. Place the pork shoulder on a large sheet of double foil, generously spritz it and wrap it extremely tight by folding over and covering up the pork shoulder.
10. Place the pork shoulder back on the smoker bone side up and cook until it reaches an internal temperature of 200° to 205°, about 2-4 hours.
11. Remove the pork shoulder from the smoker and let rest in the foil for 30-60 minutes before removing the bone, large chunks of fat, and pulling it using forks, cloves or tongs.
12. Serve pork shoulder with BBQ sauce on the side or on a sandwich.
CHEF NOTES AND TIPS:
• I am using a pellet smoker for this recipe, however, please feel free to use a regular charcoal grill or even a digital smoker to create this recipe.
• Be sure to double wrap the pork because a lot of juices will be trying to come out of it while smoking.
• You can also include seasonings in your rub such as sugar, brown sugar, chili powder, oregano.
• You use mustard to help the dry rub stick to the pork as well as assisting in creating good bark. Also, I used Dijon mustard in this recipe.
• The pork shoulder will be completely done when it reaches 200° to 205° and shreds apart with ease. 
Хобби
Smoking this bad boy today, I have 9 hours of beers before it’ll be done.
Easily the most used unit of measurement in America
Followed your recipe for my first pork shoulder last week and everyone loved it! Delivered some to family members since we all can't get together right now. I was asked when the "next delivery" would be so smoking another one today. Thanks. Gonna check out your brisket recipes next.
Been tryin different RUclips video procedures for a few years now. I no longer need to search. THIS IS PERFECT👍🤯 THANK YOU
I tried this recipe out today. My barbecue turned out excellent and that rub is fantastic. It looked great, was very moist, and had a perfect smoke ring. I laid my pork shoulder on the grill at 6:20 this morning and it got to 175 degrees around 12:30. I wrapped it in foil and it got to 205 degrees around 2:45. I brought it in and wrapped it in two towels and let it sit in the oven for 1 hour and 45 minutes. The bone just about fell with one tiny piece of meat attached to it. My family agrees that I nailed it. It has the perfect smoke flavor and the rub made the difference from my last cook. The only changes I made from your recipe is I prepared the shoulder the night before, I set my grill to 225 degrees, and didn't use a pan of water.
I always error on tge sode of early. If you wrap it in towels it can keep warm for hours especially of you put it in a cooler, recently I just tale it off the smoker and throw it in the oven at 170°F as long as you need I have done that foe 4 hours once and it was great. Then you just let it rest at room temp for 30 mins before shredding.
I've made this version twice and it is hella delish! Thanks Billy!
You ALWAYS deliver! This looks irresistible.
Excellent recipe and instructions Billy! Made this with my Masterbuilt smoker and it was perfect. Thanks for posting a great video.
I took the liberty of adding 1 part brown sugar and 1/4 part cayenne pepper to the seasoning rub for my own rendition of this pork shoulder, and my family loves it. Thanks for the strong starting point, Chef. Never smoked a shoulder before today but there will be many more hereafter!
Thanks for giving it a shot!!
Wow! I haven't had this in years with so many things I have been cooking. Nice recipe! Thanks Billy!
I just tried this recipe tonight and it was a success. It was my first time using a pellet smoker and I was a little nervous about the outcome. This was delicious!! Thank you for the wonderful and easy recipe. Other than my cook time taking about three hours less than yours but other than that I followed it to a T & everyone went in for seconds. I’m so excited to try many different recipes down the road
I followed this recipe to the T. I even made the rub and spritz. I had a smaller piece of pork shoulder though, so instead of following the times, I just went by temp. Slow smoked it until it got to 170-175 (took about 3.5 hrs). Sritzing every 45-60 minutes. Then wrapped it in foil and cooked it at 280 until the internal temp got to 205 (another 2 hrs). Took it off, let it rest for about 30 min.
Best pork shoulder I've ever had! Wife and kids loved it. So delicious.
All I can say is, “WOW Billy!” 2nd item I’ve ever cooked on my smoker, with no cooking background. I invested 8+hours into this, and followed your video step by step. Words can’t really begin to describe how well it tasted and everyone really enjoyed it. Thanks for making and uploading this video! Made me a subscriber from it! Keep up the great work👊
Awesome!
How about that feeling of " yea.. this was me...I did that" . Nothing better than the feeling of accomplishment.
@@ChefBillyParisi how would you alter this if you did this on offset smoker with charcoal and actual wood pieces?
Looks great as always chef. I’ll definitely give this a try! Thanks for sharing your recipes and techniques!
The pork shoulder turned out wonderful, great taste! Love it! I’ve made his sour dough bread which is divine also. Next thing to try will be his ribs.
yep. confirmed. amazing
it looks lovely ❤
I have only made one thing on my pellet grill so far with marginal results so I was excited to try this pulled pork! I followed everything step by step, with a few small mistakes, and it was the best tasting pulled pork I had ever had! Best of all, I MADE IT! My small mistake was I added too much cumin to the rub, I compensated by adding extra of the other spices. As I ended up making 13 lbs of pork shoulder, I needed the extra rub it turned out! My other "mistake" was I misted the meat every 30 minutes instead of every hour. The meat was super tender and moist, so much I didn't use sauce and ate it as is. So perfect!
Chef Billy, I can't thank you enough!
Oh man this is awesome, I am so glad you gave it a shot and I am thrilled it turned out so well for you!
I tried this recipe and it’s great I love it
thanks for the video...going to try this mañana.
Nice, let me know how it goes.
Followed up your chicken with this and blew my mind again. Smoke, tenderness and flavor were better than any pulled pork I’ve ever had. Nice work man
Man that’s awesome to hear, thanks for watching and thanks for giving it a shot. I remember when I first took a bite of it thinking dang is this good.
Hey , thanks for trying this and coming back to let us know it is worth doing..I'm doing this tomorrow.
Hey Billy, I gave this recipe a try today.. 10.5 hours as I had a stall that I just let it work through. The results were more than fantastic, I even got compliments from my wife. Thanks for a great recipe.
We tried your recipe and it turned out great!!!! We cooked it a little longer due to my smoker temperature. Thanks again!!!!
smoked mine for 11 hrs then wrapped in foil and let sit for a half hr then put in frig for.a cool down, some of the meat was a little too soft and there was a lot of fat. Luckily I bought the shoulders at Costco and smoked 2. Other than being quite fatty I’m now hooked on the bark. For my 1st one I’m really happy. I even cut dried and split my own apple chips. Thanks for direction. Made or doctored up some barb sause with some heat and some glazed finely chopped glazed onions.. I’m in heaven, so are my dogs. Again thanks for some direction. Wayne from Montana
For anyone curious. The point of a 24 hour salt dry brine is to get salt penetration into the meat. Which gives a deeper salt flavor and actually tenderizes the meat.
yeah I know, for a self-proclaimed chef, he totally missed the mark on understanding that process
Doing this tomorrow morning!
That looked great.
Thanks for it watching
This is my next BBQ.
Can't wait.
Thanks.
Cooked it today. Crushed it.
Entire fam was blown away!
NICE!
Mine has been smoking for 6 1/2 hours. Used your recipe and suggestions. Rubbed it and put it on. Liked and subscribed.
You rock Billly!
Nice!!
Thanks Billy for this method! I am cooking this on a Kamado Grill for the second time and it turned out great first time around. Friends coming over tonight for Memorial Day and can't wait to see the second one at the close. I do have a slight issue with temp keeping up between 260 to 300 for short periods of time on the Kamado, so my cook tends to be a little quicker. I'm new to the Kamado, so maybe third time is the charm! Love the channel.
On a 22" kettle grill for indirect heat/smoking I use a water pan. It acts like a heat sink. Makes it easy to control heat. Fill it 1/2 with apple juice/water and sit your roast over it. Acts like a drip pan too, as well as adding moisture and being a heat sink. And moist meat absorbs smoke better. Something I learned from watching #howtobbqright and #heathriles
Awesome!!!
Thanks for watching friend.
Great video- subscribed !
Billy. Cooked this recipe as you instructed last night (9 lb shoulder). Total cook time was about 10.5 hours, including rest. It was amazing. Great job. There were ooh's and ahh's when I pulled out the bone lol. Ate most of it on a bun with a little bit sauce and air fryer pickels.
cooked with a Masterbuilt electric smoker, just fyi.
I enjoyed watching you. Nice presentation my friend. I will try this tomorrow.👊🏻
Tried this yesterday. Followed your cooking instructions and this was by far the most tender juiciest pork shoulder I have ever had my family really loved it. Thank you for the great content. New subscriber here. Cant wait to try more of your stuff. Gonna check to see if you have a video on brisket.
Oh man thanks so much for watching and giving it a shot. I was going to do a brisket last year but got too busy, but I plan on doing once this year for sure.
Appreciate you!
Thanks for watching man!
Just got a put boss as a gift, never used a smoker, I’m making this today!!!
All the way from Australia, the land of the bbq and you taught me lessons! Yes mine took 10 hours uncovered before it got to the 175. And well worth the wait. Just amazing. That cumin in the rub though!! 🤤 Great job and Thankyou!!!!
I lived in Australia and it is not the land of the bbq. Grilling is not bbq. The bbq land would be Texas.
Doing this on the 4th. Looks awesome
Nice!
I can't stand it any longer. I have to hook up with a pork shoulder and Keto friendly BBQ sauce because I can't just sit back and watch anymore. This looks so tender, juicy, and full of flavor. Next weekend our place, be there or be square. Thank you, Chef.
Chef Billy, you are killing me! Looks so good. I can't try the recpe because I don't have a smoker.
Oh well, guess I could use the rub recipe and try this in the oven.
Do what you gotta do my friend.
Currently smoking a 10 lb pork shoulder..based off your video this is my 2nd ever smoke on my new smoker..hope it turns out great
Did the pork but come out amazing smoked for 9 hours. Your video is easy to follow lots of go info.
Thanks
Thanks for giving it a shot!!
There used to be a guy with a BBQ pit behind his pickup truck selling pulled pork sammiches for a buck. I love pulled pork because it's so versatile and sometimes pulled pork on a bun is all it takes :)
Yummy yummy yum and fun
Ok, started with a 4 lb shoulder boneless. Didn’t make it to 205 but to 194. Mine stalled at 170 and I wrapped it at that. This was soooo good. Used cherry wood. Electric smoker. Also, used cider instead of juice.
Hi Chef Billy, I just made this shoulder and it is superb! I rested it, and went to pick it up so I could pull the meat apart, and the bone fell off on its own. Thank you for this delicious recipe :)
Fantastic! Thanks for trying it
Thanks chef billy ill be attempting this in two days what flavor wood chips would you recommend?
Huge apple or hickory fan! Let me know how it goes.
looks amazing!!! thanks for the tips!!! Subscribing now
Thanks for watching
Followed your lead and it was my personal best ever.
That’s awesome, thanks for giving it a shot.
Wow 😲, I was simply blown away! SUBSCRIBED "ALL"!!!!
Thank you kindly
My Wife: You never pay attention to me!
Me: 6:50
Yes sir
@@Blue_Wizarded Blue hairs blowing a gasket
Recipe is solid and great results will surely happen. While I agree overnight seasoning won't help season the shoulder and you can skip that step, dry brining for over 24 hours and as many as 48 will draw the moisture out to the surface and then eventually back in and carry salt with it straight to the center of the shoulder. I've had amazing results
Awesome and easy recipe. I have an Oklahoma Joe's Bronco smoker, do would I place the water tray? Can I just placed a container with water?
That looks amazing as usual!!!! Queation for ya. As a Montana girl alot of the meats we eat are wild game. Deer, Elk etc. Would a wild game shoulder roast be done the same way?! 🤷♀️
MAN!!! I wish I would have seen this video before I did did my first pork shoulder. I just got my Treager and was to anxious to get going.
I cooked exactly like you did and my pulled pork is awesome.
I just tried this recipe and this is my take away: I really like your video bc the instructions are easy to follow and not overwhelming especially for a beginner like me. I bought a 6.2 lbs Pork Shoulder from my local butcher. It was a great looking cut and heavy enough to make me feel good about spending almost $40 for it. I followed the instructions to the T and about 6 hours into the smoke it stalled at 150°f. I freaked out. I got up at 5am to try to eat around 7pm with the hopes of my family cheering me on for a fabulous meal. EVERYONE skipped lunch as the smoke of the meat filled the back yard. Around 8pm I frantically was searching the web to see what I was doing wrong. I read all about "The Stall", why it happens and ways to over come it. I just ended up wrapping it at 10pm and finally started shredding the meat at 1am. Only me and my son stayed up to actually eat a pulled pork burger at 1:30am. I was trying to wait for the meat to hit 175°f on its own but it never made it. I wish I would have wrapped it at the 6hr mark. That's probably the only thing I would have changed. Also maybe a smaller piece of meat.
That’s a pretty small shoulder... what temp were you at? I’ve never even heard of a 150 stall nor one that took that long to get to especially when being so small? Weird...
Thanks for your reply! I had the grill set at 250°f like you said to do untill meat hit 175°f internal temp. I was using a traeger grill with apple pellets if that matters. What was the size of your pork shoulder?
@@randysosa7616 Mine was over 10 lbs I believe
Fantastic channel.
Thank you
Can you also cook at 225 or 275 till wrapping? Having you experimented with both? I did a picnic this weekend and it was good but felt it needed salt or sauce to really improve the flavor. Was thinking about injecting.
Recipe came out perfect on first to
Great video Billy, can’t wait to try this! Quick question... are you concerned with the juice that escapes when removing the thermometer the first time (before wrapping it)? Can you leave it in and wrap around the thermometer sticking out, or is it not really a big deal? Thanks.
I used to be nervous about the thermometer thing but now I don't care so much anymore, there's plenty of juice in that big ol shoulder. I suppose you could try that but honestly I don;t think it's that big of deal.
Chef Billy, thanks for the recipe. BTW what type of grills gloves are you using? I want to purchase a pair that is heat resisitance.
th
First time smoking anything in my life. Have had a shoulder on for 10 hours now & we’re almost at 200. Can’t wait
Beautiful Awesome
I love youre video's
Thank you!
Doing this with your smoked chicken tonight for dinner. So excited, cant wait for you to do a brisket video
Yum! I hope I get to do a brisket one day but dang does it take so long!
@@ChefBillyParisi but it's worth the wait when you cook it
THANK YOU! I could not believe how AMAZING this pork was. I kicked it up by grilling Beer Bread, spreading with PImento Cheese and topping with the Pulled Pork and a squirt of BBQ Sauce. Add in a side of spicy dill pickles and it was Heaven!!!!!
Man that sounds good! Thanks for giving it a shot.
Amazing! What kind of thermometer did you use?
We are so impressed on so many levels, chef. We love your "tableside mannerism". You professionally presented this in simple layman's terms. Thank you for your demeanor and your expertise. Our smoked pork came our marvelous.
I know this vid is a couple of years old, but I'm going to try this. To your rub, I'm going to add brown and white sugar to help build a nice bark. Additionally, don't need to let it rest since it's pulled pork. Going take the juices from the foil wrap and pour it back into pulled pork.
Was surprised by your statement about long salt brining taking out the moisture it’s not right, it’s backwards. Doing it a longer time helps it retain moisture. The first part of diffusion takes the salt from the surface to the interior. The moisture that first was drawn out of the meat is reabsorbed to offset the shift in salt concentration from surface to interior, leaving you with a seasoned piece of meat that will now improve its moisture retaining during cooking.
Doing this tomorrow for Sunday
Nice!
I just started using pink paper and it’s been working great. Thank you for the quick response.
Welcome
I dont see any mention of wood used for smoke. Did I miss it or is it not needed?
After it's wrapped, is there any benefit of finishing it on the smoker? Or can it be finished at that temp in the oven? Only asking as when it's wintery and windy where I am, my pellets burn through pretty quick vs still air. I have a Camp Chef with the warming blanket.
Once it’s wrapped you can put it in the oven. Not really any difference if you leave it in the smoker.
There’s some difference in how the air is convected around the smoker vs the oven I guess but yeah don’t worry about it.
Tank you for the video. I plan to smoke April 27 using your rub recipe. I will be adding ground celery in the rub also. Do you recommend adding celery?
Not my thing, but you could.
@@ChefBillyParisi Thanks again, I'll find out tomorrow !!
Hey way to go. Never seen a video with 0 negative posts.
Hopefully you don’t give me the first one lol
Nice video! What flavor wood pellets do you use for the pork shoulder?
apple and hikcory
Can anybody recommend how I’d go about smoking a pork roast I’ve marinated with some Mojo? I’ve always wanted to smoke one but I’m not sure if it would overpower the marinade?
Very entertaining, I do season the night before because it makes it easier at 6 am when I start the smoking process.👍
Are there any issues with doing that? Does it still have a good bark and good flavor after it soaks in the meat all night? I was literally youtubing that exact question and came across this video
You are evil. That look fantastic, and irresistable, and amazing...
Yo yo yo. Ty.
I am doing mine now, I am at 150*, I did a small shoulder 5.5 lbs, it already looks amazing. I seared mine in a pan first on all sides, the garage smells amazing, I sliced some zesty dill pickles for some crunch, and I will toast the buns, can not wait for this.great video.
Thanks Chef Billy! I have a question... I am using an 820 Pitt Boss Smoker and don’t have the room for the water tin you put in, below the grate. Any suggestions where I am not comprising the moisture? Thanks again!!
How about a small pot of water!
@@ChefBillyParisi I couldn't fit anything underneath the grate so I put a pan 3/4 full of water on the grill over the direct heat to circulate the steam, next to the Pork Shoulder. It turned out stellar, Chef Billy! So juicy and pulled apart easily with tongs. Thanks for the great recipe!!
Fantastic! Thanks for giving it a shot
How long would a 4.2 pork shoulder take and should I spritz sooner than 3 hrs? Thank you
for my spritz, I use a can of lager, 2 tbl spoons spicy bbq sauce, 2 tbl spoons spicy beer mustard, mix it well then strain it out. better than Georgia gold!
Nice!
Made this today. I really need to stop smoking meat, but am addicted. You are really Italian the way you talk with your hands lol.
So hard to stop!
2 hours in! Smells so great. Im trying to keep temp at 225 but its climbing to 240. Any tips?
Al about internal temps even if your smoker spikes
Logan G ...Logan, invest in a quality smoker. I did. I purchased a Masterbuilt Gravity Series 1050 and love it! It maintains a consistent temperature throughout the smoking process, even when you open the lid to the smoker which is amazing! It uses a fan to blow hot air from the charcoal fire box into the smoker to maintain a consistent temperature. Love it! Yes, it’s expensive at $799.00 (get the cover for another $59.99) but you get what you pay for. If you’re serious about making quality smoked meats, get the Masterbuilt Gravity Series 1050. They’re sort of hard to find as they’re in huge demand.
Have a 10lb shoulder and will try your recipe and technique this weekend. Thanks!
Nice
What's with all the dandruff and how does it season the food?
Since the last bit of the cooking of the pork is done wrapped in foil, can I just go ahead and finish the final cooking in the oven? Is there any advantage to keeping the foil wrapped cooking part done in the grill vs the oven? I figured since it's wrapped tight no smoke or anything is getting in the meat at this point.
When the pork butt is pulled at around 170, what do you mean by “bone side up”? I put it in to start with the fat side up. Are you saying to foil it then put it back in fat side down?
Haha, I missed the part where you wrap it for another 3 hours, might be a late dinner tonight 😂
I've seen a lot of "how to" pork smoker recipes on YT. This is clear, concise, skips the bs and gets to the point. I've curious to try your "leave it alone till 175 vs the usual 160". Gonna try your temps on my next shoulder. Thanks! Subbed.
Thanks man, appreciate you.
For the ending part can you just put it in an oven for consistent heat? Since it won't be getting any more smoke flavor?
You could
@@ChefBillyParisi Ok thanks
also, what kind of gloves do you use?
I tell you what, after about smoking a pork shoulder about 10 times now, I am less and less of a fan of wrapping, as no matter what I try, it ends up steaming the bark and transforming the deliciousness to soggy gunk. I have tried altering the amounts of liquid that I add into the wrapping, and removing/trimming a ton of fat before I ever put it on the smoker. Any tips or tricks y'all have found?
You don’t need to add any liquid when wrapping, it’s unnecessary, start there. Also, if you worried about bark use butcher paper instead of foil. It allows air to penetrate. Another solution is to use a foil boat method instead of completely covering it in foil. Plenty of RUclips examples to see. Look at Chud’s BBQ. Another option is to foil wrap but unwrap and put it back on the smoker for about 20 minutes to dry out the bark before serving. All these apply to brisket as well.
@@lowdownone awesome pointers. Cheers! Thanks for taking to time to respond!
hey, do you have a recipe for the BBQ sauce?
I've got an 8lb ready for Saturday. Can't wait.
Nice
I’m so excited! Gonna be smoking all day. Tonight I’ll let you know how delicious it is. Thank you! Great 👍 video!,,
Nice!
How was it
it's been a day but still no updates. are you still smoking it?
Adrian Aracelli Anderson I think he smoked himself and died