Total Time:19 hrs 15 mins
Servings:16 people
Ingredients
- 8-10 pound bone-in pork shoulder
- 2-3 Tablespoons yellow mustard
- ¼ cup any Sweet Rub
- 1 Tablespoon any Sweet Rub for later use
Instructions
- Preheat: Preheat your smoker to 225°F for indirect heat. Hickory or apple wood both work great for this recipe.
- Prep: Remove the roast from its packaging and pat it dry on all sides with paper towels, removing any small bone fragments or excess liquid from the surface.
- Coat: Cover the entire outside of the pork shoulder with yellow mustard, creating an even layer.
- Season: Season the pork roast generously on all sides, top and bottom, with your Sweet Rub. No need to massage it in—just make sure every surface is well coated.
- Smoke: Place the seasoned roast on the smoker, fat side up, ideally in the center of the grate, away from any hot spots. Close the lid and smoke until the internal temperature reaches at least 195°F. For extra-tender pork, let it reach 201°F. This can take 15–20 hours, depending on your smoker’s temperature consistency and the size of the roast.
- Wrap & Rest: Remove the pork shoulder from the smoker and wrap it tightly in foil. Let it rest for at least 1 hour before shredding.
- Shred: Pull the shoulder apart, discarding any large pieces of fat or gristle. Finish by sprinkling on another tablespoon or so of your Sweet Rub.
- 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