Smoked Pork Shoulder (Smoker or Pit)
Ready In: 1 hr 30 mins
Yields: 2 roasts
Ingredients
- 2 pork shoulder, roasts
SHOULDER RUB
- 1⁄4 cup brown sugar
- 1⁄2 cup white sugar
- 1⁄2 cup paprika
- 1⁄3 cup garlic powder
- 2 tablespoons white salt
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons black pepper
- 1 teaspoon dried oregano
- 1 teaspoon cumin
INJECTION LIQUID
- 3⁄4 cup apple juice
- 1⁄2 cup water
- 1⁄2 cup sugar
- 3 tablespoons salt
- 2 tablespoons Worcestershire sauce
Directions
- Mix all the spice mixture together until combined.
- In a bowl whisk together all the injector mixture until the sugar and salt is completely dissolved.
- Remove the roasts from the fridge.
- If using the injector liquid, inject the COLD two roasts all over with the liquid (using 1/2-ounce per pound).
- Gently pat/coat the roasts all over with the dry rub making certain to adhere the rub well into the meat.
- Let sit out for 1-1/2 hours at room temperature after injecting and coating with rub.
- Cook on a pit or smoker for 1 hour per pound at 225 degrees.
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