How to Smoke the Perfect Pork Shoulder | Snake River Farms

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often more affordable.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be healthier with less sugar, while ketchup is budget-friendly.

Introduce the pork shoulder and discuss its size and quality.

Explain that the pork shoulder will be smoked for pulled pork and that it requires time to prepare.

Note that there is minimal fat on the pork shoulder and that trimming is optional.

Apply grape seed oil as a binder to the pork shoulder.

Season the pork shoulder generously with snake river farms perfect pork seasoning, ensuring coverage on all sides including the fat.

Let the seasoned pork shoulder sit until it reaches room temperature to avoid dropping the smoker's temperature.

Preheat the pellet smoker to 300 degrees Fahrenheit.

Place the pork shoulder in the smoker and let it cook until it develops a rich mahogany color, approximately five hours.

After five hours, check the pork shoulder and prepare to wrap it.

Wrap the pork shoulder in a disposable sheet pan, adding agave, more pork rub, and two sticks of butter to the bottom of the pan.

Add peach nectar (or any fruit juice) to the wrap, using about 1.5 to 2 cans.

Seal the wrap tightly and return it to the smoker for another couple of hours.

After about eight hours total cooking time, remove the pork shoulder from the smoker and let it rest.

Check for doneness by ensuring the bones can be pulled out easily.

Drain some of the liquid from the pan, saving it for later use.

Use gloves and tongs to pull apart the pork, ensuring it is juicy and well-rendered.

Cooking Techniques

Equipment Needed

Spice Level: