Smoked Pork Shoulder with Old No. 1

Smoked Pork Shoulder with Old No. 1

Smoked pork shoulder (or smoked pulled pork) is a summer BBQ staple. It's easy, and can be made from an inexpensive cut of meat: a pork butt roast. And while this smoked pulled pork recipe takes some time, it's super easy. We smoke it on our Traeger grill and season with our very own Old No. 1 BBQ Rub.

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Smoked pork shoulder is a great and inexpensive way to feed great BBQ to a lot of people. Pork shoulder and pork butt are the same cut, and it's often called Boston butt as well. We like to stock up on this cut when it's on sale, and pop it in the freezer. When a potluck comes around, grab one out of the freezer, dunk it in brine, and smoke it. Easy peasy.


Smoked Pork Shoulder (Smoked Pulled Pork) Recipe with Old No. 1 BBQ Rub

Prep Time: 15 minutes + overnight  Cook Time: 9-11 hours  Yields: About 4-5 cups pulled pork

Ingredients

    For the Brine

    • 2 quarts water (hot water will help the sugar and salt dissolve)
    • 1/4 cup kosher salt
    • 1/2 cup brown sugar
    • 1 tablespoon rosemary or dried herbs of your choice

    Instructions

    Brine Overnight

    1. Mix the ingredients for the brine in a large bowl or container. Once the sugar and salt have dissolved, you can add some ice cubes to cool it down.
    2. Place the meat in the brine, ensuring it is completely covered. Cover with a lid or plastic wrap, and refrigerate overnight.

    Smoke for 3 hours

    1. Remove the pork from the brine. Discard the brine. Season all over with Old No. 1 BBQ Rub.
    2. Fire up your smoker. (We use a really simple Little Chief smoker, available for under $100)
    3. Smoke the meat for 3 hours. You can spray the meat with apple juice once an hour to keep it moist.

    Cook low & slow for 6-8 hours

    1. Preheat your oven to 250°F.
    2. Remove meat from smoker. Wrap well with foil and place on a baking sheet or in a roasting pan.
    3. Roast meat for 6-8 hours, or until an instant-read thermometer inserted in the thickest part, but not touching bone, measures 190°F.
    4. When meat is done, remove from oven and let stand for about 15 minutes.
    5. Unwrap meat and place in a large bowl. Using two forks, shred the pork.
    6. Add some more Old No. 1, and a bit of your favorite BBQ sauce (or make this easy BBQ sauce with Old No 1.)

    Serve & Enjoy!

    Serve with beans and coleslaw, or on buns for pulled pork sandwiches. Enjoy!

    Notes


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