Smoked Pork Shoulder

by Colin Richards
(Destin, Florida, USA)


For perfect smoked pork shoulder you need to use a marinade and put the meat in a 2 gallon plastic Zip-Loc bag.

Before we get to the ingredients what size pork butt? To be honest it doesn't matter as I'll explain how you use the thermometer to judge when your meat is ready to pull. Just read on.....

Preparation Time:- 15 minutes
Marinade Time:- 8 hours
Cooking Time:- 12-14 hours (approximately depending on size)

Total Time:- 2 days


  • 2 cups of Ole Ray's Pork-A-Licious Barbecue Sauce
  • 1/3 cup of Morton TenderQuick
  • 1/2 cup of Lea & Perrins Worcestershire Sauce
  • 1 tsp Your favorite Habanero sauce (to taste)
  • 1 tsp crushed garlic


Place the marinade ingredients and your pork butt in the zip lock bag. Squeeze the bag around the meat to remove all the air then seal the bag with zip loc. Place it in the refrigerator for 8 hours or overnight but do not leave in brine solution over 10 hrs.

When the marinade time is up take the meat out of the bag and let it come to near room temperature before placing in smoker.

The ideal smoker temperature is 250-275°F (121-129°C) for the first 3 hrs then reduce the temperature to 210-225°F (100-110°C) for 8-9 hrs.

When the meat thermometer reaches 180°F (82.2°C) the meat is cooked BUT NOT TENDER.

Continue on low heat until the bone is loose and meat is very tender. It usually takes 10-14 hours, according to weight and the temperature will rise to 200°F or 95°C.

Sometimes you just need good old comfort food. Pulled pork takes a long time to cook, but it's well worth the wait.

Remove it from the smoker and give it 15 minutes resting time. Now set to it with a set of bear paws and shred the meat.

Juicy, tender smoked pork shoulder that melts in your mouth. Fantastic!

See Also:-

More Barbecue Pork Recipes
BBQ Thermometers
BBQ Marinades

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