Smoked Pulled Pork Shoulder Recipe with Dark Bark
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.
source
It’s 7:44am Mount Herman, Colorado time and I’m about to begin…
Good video for beginner but this fella forgot a lot of steps for a perfect shoulder
I am doing this now. 2 1/2 hours in. Wish me luck!
So what happens to the skin cap? We don't use it? Most places that sell pork shoulder by me have the skin cap, we Spanish people use it when making Spanish style pork shoulder called Pernil. I imagine no Skin cap because it prevents the bark from taking its place?
Giving this a try tomorrow. In exactly 11 hours a s 11 Minutes 9am NY Time.
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👊
Will this work if I use electric oven?
If you need to put a probe in during the first four hours you should hang it up.
i just made this recipe, pork shoulder is on the smoker…now i gotta wait the 8 hrs or so
Do you you cook with the fat side down?
Thanks chef billy ill be attempting this in two days what flavor wood chips would you recommend?
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.
Have a 10lb shoulder and will try your recipe and technique this weekend. Thanks!
We tried your recipe and it turned out great!!!! We cooked it a little longer due to my smoker temperature. Thanks again!!!!
I did this last night and it took quite awhile i was too tired to shred it after soooo now i have it in the fridge wrapped. What do you suggest i use to bring it back up to temp to be able to shred ? i did a taste test and it was delicious by the way. 🙂
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?
Yummy yummy yum and fun
Does it matter when choosing butt or shoulder
Doing this with your smoked chicken tonight for dinner. So excited, cant wait for you to do a brisket 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!!
Just leave the salt out of it until you smoke it
Going to try this on a Weber kettle in a couple days, any tips for that?
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.
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!!!!!
Appreciate you!
I'm new to smoking and just picked up a pretty cheap small smoker, due to the amount of maintenance and small size of smoker, would it be practical to finish it in the oven from being foil wrapped onwards? After you've smoked it and looked after it for the first few hours? I imagine since its wrapped that the flavor is already trapped inside and an oven should be fine right?
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
Awesome!!!
Has anyone tried this??
Where do you fall on the fat question? Fat up or down? My gut says "fat up" so the juices run over the meat and add flavor, but more than one experienced bbq'er I've talked to puts the fat down because supposedly it shields the pork from direct heat.
Can you inject it with apple juice ?
thanks for the video…going to try this mañana.
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!
Bark isn’t quite dark enough but overall pretty nice shoulder
Hey way to go. Never seen a video with 0 negative posts.
That looked great.
That light on the oven is annoying. Looked good af tho.
Cooked it today. Crushed it.
Entire fam was blown away!
Hi Chef Parisi,
Is there any difference between wrapping the meat in aluminum foil versus butchers paper?
do you have a home made barbecue sauce
Okay you look like you know what you doing
Dude, I'm doing this right now… 3 hours to go.
I seem to get better results in the end wrapping with butcher paper Instead of foil The foil seems to steam it more than the butcher paper I don't wanna lose all my pretty bark.
Good looking BBQ. Will be doing one for Thanksgiving. Keep smoking!
I made this today. Billy, you are a god! It was worth every minute of 12 hours in 100 degree heat. Next time I might add brown sugar to to rub. Many thanks.
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.