Smoked Pork Shoulder
This is another recipe specialty of Steve’s, made in our Big Green Egg. It can be made in any smoker, or even baked very slowly, in the oven. After smoking, it’s ready to shred and enjoy or, in this case, then made into Chili Verde. We will share and link the Chili Verde recipe next.
What makes this dish great are three things: a good cut of pork shoulder, this great blend of spices and a good smoker. The key to this, like so many other slow smoked meats, is the ability to cook low and very slow.
The spices simply get blended into the bowl and they are ready for the rub.
Preparing the Rub.
You can rinse your meat if desired as we do. After rinsing, pat dry with paper towel. Place plastic wrap on a clean surface and lay the pork on top. Then, it’s time to season the pork with the rub. Use those hands to ensure the rub is equally placed all over the pork shoulder.
Ready for the smoker.
It’s that simple. For those of your that use a smoker on a regular basis, the key is the smoking itself.
Place on indirect heat and close the lid and let the smoker work it’s magic.
All done!
Look at the beautiful color of the meat inside. Tender and juicy with a nice spice rub on the outside.
It’s good just like this with your favorite sauce or chopped up for a delicious Chili Verde found: HERE
Smoked Pork Shoulder
Ingredients
- 1 5-6 lb. pork shoulder
- 1 tablespoon Cumin
- 4 tablespoons Kosher Salt
- 2 tablespoons Black Pepper
- 2 tablespoons Smoked Paprika
- 2 tablespoons Onion Powder
- 2 tablespoons Chili Powder
- 2 tablespoons Granulated garlic
Instructions
- Heat the smoker or Big Green Egg (BGE) to 225 degrees.
- Mix all spices together in a bowl.
- Remove pork from the packaging and lay out on a clean surface. With your hands rub the spice mix all over the pork.
- Smoke for about 5-6 hours on indirect heat.
- Enjoy with your favorite barbeque sauce, side dishes or shredded for chili Verde.
