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Dry Rubbed Smoked Pork Shoulder

By: Chef Jennifer Hill Booker Your Resident Gourmet
This image courtesy of yourresidentgourmet.com

This slow cooked pork shoulder may take a long time to cook, but it is worth the wait. Cooked in a smoker, the meat falls apart and has an unforgettable flavor. Perfect for Father's Day, make this pork recipe for the family.

Serves8

Ingredients

  • 8 pounds to 10 pounds of bone-in pork shoulder
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons granulated sugar
  • 3 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 3 tablespoons paprika
  • 1 tablespoon ground sage
  • 2 teaspoons dried oregano
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne pepper

Instructions

  1. Mix together all the spices and rub thoroughly into the pork. Wrap in plastic wrap and refrigerate for at least 8 hours.

  2. Take the pork out of the refrigerator and unwrap. Let it rest at room temperature for half an hour to an hour.

  3. Prepare your smoker to keep a steady 225 degrees F heat. This may require several additions of water soaked wood chunks to keep the smoke going.

  4. Add the pork shoulder when the temperature of the smoker has reached about 225 degrees F, close the lid and adjust the vents so that the smoke flows freely throughout the smoker.

  5. Cook until the meat is tender and reaches an internal temperature of 185F-195F, about 10-14 hours. Let the pork rest for 30 minutes before slicing, pulling, or chopping.

  6. Serve with coleslaw and your favorite barbecue sauce.

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This was a grand slam dry rub recipe!!! I didn't have oregano so I substituted with a 1 tsp of basil, and 1 tsp of rosemary. I usually do a chili powder/cumin/spicy type rub. I wanted something different and this was a great choice!! I will use this again.

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