Total Time: 8 hours+
Ingredients
- 1 large whole pork shoulder, bone not removed
- ¼ cup kosher salt
- ¼ cup black pepper
- 1 cup brown sugar
- 2 tbsp. Garlic powder
- 2 tbsp. Onion powder
- 4 tbsp. Smoked paprika
- 1 tsp. Cayenne pepper
Instructions
- Season: In a large bowl, mix all the seasonings until well combined. Rub the mixture all over the pork shoulder, getting into all the nooks and crannies and coating every surface until all the seasoning is used.
- Rest: Let the seasoned pork shoulder rest at room temperature for about 1 hour before placing it in the smoker.
- Smoke: Once your smoker reaches temperature, place the pork shoulder on the rack and begin smoking. Smoke for at least 8 hours, or until you can pull the bone out cleanly with no meat attached.
- Shred: Remove the pork from the smoker and shred it with forks, or cut it into portions as desired.
- Serve and Enjoy!
Propane Smoker Safety
- Read and follow the manufacturer’s instruction manual
- Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
- Check your tank and hoses for leaks
- Follow proper ignition practices
- Be present and check your smoker often
- Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
- Be aware of smoke and the harm it can cause
For more Propane Smoker Safety tips, click here