Smoked Pork Shoulder (Smoker or Pit)

READY IN: 1hr 30mins
YIELD: 2 roasts
UNITS: US

INGREDIENTS

Nutrition
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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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