How To: Smoked Pork Shoulder Recipe

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Chicken thighs are a more affordable protein option.

Preheat the drum smoker to between 250 and 300 degrees Fahrenheit.

Prepare two pork shoulder picnics for cooking.

Spray the skin of the pork with canola oil.

Sprinkle kosher salt on the skin to help it crisp up.

Place the pork shoulders meat side down on the smoker.

Cook the pork for about 2 hours, checking the temperature and color periodically.

After 2 hours, check the internal temperature and color of the pork.

Continue cooking for another 2 hours, checking the color and internal temperature again.

After 4 hours, check the internal temperature; it should be around 130-140 degrees Fahrenheit.

Wrap the pork picnics in aluminum foil once they reach the desired color.

Insert a temperature probe into the pork and set it to 200 degrees Fahrenheit.

Continue cooking until the internal temperature reaches 200 degrees Fahrenheit, which takes about 6 hours and 40 minutes for one and 7 hours and 30 minutes for the other.

Once the pork reaches 200 degrees, unwrap it and glaze it with Daigle's apple heat glaze.

Flip the pork over so the skin side is up before glazing.

After glazing, let the pork cook for a little longer to set the glaze.

Remove the pork from the smoker and let it rest before pulling it apart.

Pull the pork apart and check for clean bone removal.

Cooking Techniques

Equipment Needed

Spice Level: