This Pork Shoulder is smoked low and slow, which makes the most delicious, tender pulled pork that melts in your mouth. It’s perfect for any cookout or BBQ, and it comes with grill cooking instructions as well.
This Smoked Pork Shoulder recipe is one of those that I love to make for potlucks and bbq’s. We also love easy smoker recipes like my Smoked Chicken Wings and 3-2-1 Smoked Ribs. This is one of my Summer recipes I know you’ll want to keep on hand!.
I love barbecue more than any other summer food. I love smoked meats of all kinds, in any flavor. Just gimme that smoke ring!!.
Even though my husband smokes more than anyone else in our house, I like to join in every once in a while—it’s fun!
Smoked pork shoulder is a great crowd-pleaser, and it makes a TON. There is enough pork shreds for sandwiches, potato and mac and cheese toppings, and more to freeze after you’re done.
There’s something about that succulent meat combined with the peppery bark-like crust that just makes me SO hungry. Now you don’t have to pay a fortune for a small piece of pork shoulder at a barbecue joint—you can make your own smoked pork shoulder at home!
Smoking a juicy, tender 8 pound pork shoulder may seem daunting, but it’s easier than you think with the right technique. When cooked low and slow, this tough cut transforms into succulent, fall-apart barbecue perfection. Follow this guide for tips on prep, temperature control, stall times, and doneness so you can impress your guests with amazing smoked pork shoulder every time.
Estimating the Cook Time
The general rule of thumb for smoking pork shoulder is 1-2 hours per pound at 225-250°F. For an 8 pound roast you’ll need
- 16 hours at 1 hour per pound
- 12 hours at 1.5 hours per pound
- 8 hours at 2 hours per pound
We recommend budgeting 14-18 hours to allow for variability in shape stall times and margin of error. It’s better to finish early than panic when dinner is late. While bone-in cuts may take a bit longer, boneless roasts tend to cook faster at around 1.5 hours per pound.
Proper Preparation is Key
Taking a few easy steps before smoking will maximize bark development and smoke absorption:
- Trim excess fat, leaving 1⁄4 inch layer
- Score the fat cap in a crosshatch pattern
- Dry brine overnight with a salt and sugar rub
- Coat with a mustard binder before applying rub
- Insert a meat probe to monitor internal temp
For extra flavor, inject apple juice, beef broth, or vinegar directly into the meat.
Maintaining the Ideal Smoker Temperature
The target temp for smoking pork shoulder is 225-250°F. This low and slow range allows the collagen to melt into succulent gelatin without drying out the meat.
Set up your smoker for indirect cooking with the heat source on one side and the meat on the other. Add your favorite smoking wood like hickory, oak, or apple.
Closely monitor the temperature, making adjustments as needed to hold a steady 225-250°F. Fluctuations can really extend cook time.
Powering Through the Stall
Around 150-170°F, you’ll hit the dreaded stall where the internal temp stops rising for hours due to evaporative cooling. Be patient and resist cranking up the heat!
To get through it faster, tightly wrap the pork in foil or butcher paper to steam it. But this softens the bark, so time it wisely.
Determining Doneness
Use an instant read thermometer, not just cook time, to test for doneness. Pork shoulder is done between:
- 195°F for pulling and shredding
- 205°F for ultimate tenderness
- 185°F for chopping or slicing
The meat keeps cooking after it’s off the heat so let it rest 30-60 minutes before serving.
Serving Up Succulent Pork Shoulder
Once rested, the pork shoulder is ready to be shredded, chopped, sliced or pulled for amazing barbecue. Pile it high on sandwiches, tacos, nachos, baked potatoes, and more! Leftovers keep well refrigerated for a week. Gently reheat to serve again.
8 Pound Pork Shoulder Smoking Tips
- Allow 14-18 hours for a 8 pound roast at 225-250°F
- Prep the meat thoroughly for best results
- Maintain steady heat and monitor temp closely
- Be patient through the stall around 150-170°F
- Cook until 195-205°F for ultimate tenderness
- Let rest 30-60 minutes before pulling or chopping
- Pair with classic sides like baked beans and slaw
- Store leftovers in the fridge for up to a week
Frequently Asked Questions
What if I’m short on time?
Cook at 275-300°F to reduce time, but tenderness may be slightly less. Or separate into smaller roasts.
Should I wrap the roast in foil?
Wrapping speeds through the stall but softens the bark. Only wrap once bark is set if needed.
Can I use a smoker pouch or pellet grill?
Absolutely! Follow same times and temps. Use smoke boost mode if needed.
Why does my pork stall around 150°F?
The meat releases moisture, so the temperature stops rising. Be patient as collagen breaks down.
Is bone-in or boneless better?
Bone-in may have a little more flavor but cooks slightly slower. Either works great!
Can I pull the pork at 185°F?
You can, but it will have a little more chew. 195-205°F makes it super tender.
Do I need to rest the meat after smoking?
Yes, resting for 30-60 minutes allows juices to redistribute so pork stays moist.
Mastering the Perfect Smoked Pork Shoulder
Smoking an 8 pound pork shoulder requires patience, but the rewards are juicy, mouthwatering barbecue that will impress any crowd. With proper prep, temperature control, and resting, you’ll achieve tender, smoky perfection. Now get outside and start smoking that shoulder!
WATCH FOR THE STALL
If you keep an eye on the pork’s temperature with a thermometer, you’ll notice that there will come a time when the internal temperature is just not. rising! That’s perfectly normal, and nothing to worry about.
It’s called the stall. This is where the temperature stops rising as the collagen in the meat breaks down. There will be this with all cuts of meat that take hours and hours to cook. Brisket and pork shoulders are notorious for it.
Just keep smoking the pork, it will make it through this plateau, I promise!
VARIATIONS OF THIS RECIPE
- MESSAGE: In this recipe, I used olive oil to hold the rub to the pork shoulder. But I’ve also made it with plain yellow mustard, like I do with my Crockpot Beef BBQ. It works just as well and gives the food a little tang.
- BEER – Beer and pork go really well together. Try adding some bourbon to the spray bottle and/or the baking dish of water.
- BBQ SAUCE: This pork is so flavorful that you might not even need or want barbecue sauce. But if you do, use your favorite store-bought sauce or try my Bourbon BBQ Sauce or Dr. Pepper BBQ Sauce.
- LOW CARB: If you’re very careful about how many carbs you eat, you could use a sugar substitute like Swerve instead of the brown sugar. Also, make sure you’re using apple juice that has not been sweetened.