Smoked Pork Shoulder (Pork Butt) Recipe

🧂 Ingredients

• 8 Lb Pork Shoulder (Butt)
• 1/2 cup Paprika
• 1/4 cup Chili powder
• 3 tbsp Kosher salt
• 3 tbsp Black pepper
• 3 tbsp Brown sugar
• 2 tbsp Smoked paprika
• 2 tbsp Garlic powder
• 2 tbsp Onion powder
• 1 tbsp Dried oregano
• 1 tbsp Cumin
• 2 tsp dry mustard
• 1 tsp cayenne pepper

Instructions

• 1 Brine [https://dontsweattherecipe.com/simple-pork-shoulder-brine/] pork shoulder
  for 18-24 hours
• 2 Pull pork from brine, allow to rest for app. 1-2 hours
• 3 Apply a liberal amount of mustard, coating the entire surface of the meat
• 4 Apply a liberal amount of rub, rubbing or patting it into the meat
• 5 Wrap and leave overnight
• 6 Smoke at 225-250 for 6 hours
• 7 Pull pork from grill, wrap in paper or tin foil. If tinfoil, allow some moisture
  to escape by not completely sealing it
• 8 Return to grill, continue to cook for 6 hours at 225-250
• 9 Using a meat thermometer, remove cooked meat at 195-200 degrees and allow to
  rest for 30 minutes to an hour before shredding.

Nutrition Info