Smoked Pork Shoulder with Dry Rub

Introduction

Smoked Pork Shoulder with Dry Rub is a classic BBQ favorite that delivers tender, juicy, and flavorful meat with a rich, smoky aroma. A carefully balanced dry rub enhances the natural flavors of the pork, while slow smoking infuses it with that iconic smoky taste that makes barbecue legendary.

This recipe is perfect for weekend cookouts, family gatherings, or any time you want to impress guests with restaurant-quality smoked meat at home. The beauty of a dry rub is that it forms a flavorful crust, locking in the juices and giving the pork shoulder a delicious bark that BBQ enthusiasts crave.

Why I Love This Recipe

I love this recipe because it’s simple, hands-off, and incredibly satisfying. The dry rub is easy to make, and once applied, the slow smoker does all the work, producing meat that’s tender enough to pull apart effortlessly.

The smoky flavor paired with the spiced crust is irresistible, and the versatility is unmatched—you can serve it as sliced pork, shredded for sandwiches, or even diced for tacos. There’s nothing better than the aroma of smoked pork shoulder wafting through the backyard as it cooks low and slow.

Why It’s a Must-Try Dish

• Achieves authentic smoked BBQ flavor at home.
• Dry rub creates a perfectly seasoned, crispy crust while keeping the meat juicy.
• Versatile—use for pulled pork, sandwiches, tacos, or main entrees.
• Great for crowd-pleasing meals, parties, or family dinners.
• Offers a hands-off cooking method that allows for other preparations while smoking.

Preparation and Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 8–10 hours (low and slow smoking)
• Total Time: 8 hours 20 minutes – 10 hours 20 minutes
• Servings: 8–10 servings
• Calories: ~450 calories per serving

Cuisine and Course

• Cuisine: American / BBQ
• Course: Main Course, Dinner

Ingredients

For the Pork Shoulder:

• 4–5 lb (1.8–2.3 kg) bone-in pork shoulder (also called pork butt)
• 2 tbsp olive oil

For the Dry Rub:

• 2 tbsp brown sugar
• 1 tbsp paprika (smoked paprika preferred)
• 1 tbsp kosher salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper (optional, for heat)
• 1 tsp dried thyme
• 1 tsp dried oregano

For Serving (Optional):

• BBQ sauce
• Slider buns, coleslaw, pickles, or fresh bread

Simple Cooking Directions

1. Mix all dry rub ingredients and apply evenly to pork shoulder.
2. Preheat smoker to 225°F (107°C).
3. Smoke pork shoulder low and slow for 8–10 hours until internal temperature reaches 195–205°F (90–96°C).
4. Rest the pork for 30 minutes before slicing or pulling.
5. Serve hot with BBQ sauce, sides, or in sandwiches.

Step-by-Step Recipe Preparation

Step 1: Prepare the Dry Rub

1. In a small bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, thyme, and oregano.

Step 2: Season the Pork Shoulder

1. Pat the pork shoulder dry with paper towels.
2. Rub 2 tbsp olive oil over the surface of the pork.
3. Generously coat the pork shoulder with the dry rub, pressing it into all sides.

Step 3: Preheat the Smoker

1. Preheat smoker to 225°F (107°C).
2. Use wood chips or chunks such as hickory, applewood, or cherry for a rich smoky flavor.

Step 4: Smoke the Pork Shoulder

1. Place the pork shoulder on the smoker rack, fat side up.
2. Smoke low and slow for 8–10 hours, maintaining a temperature of 225°F.
3. Internal temperature should reach 195–205°F (90–96°C) for perfect tenderness.

Step 5: Rest the Pork

1. Remove pork shoulder from the smoker and tent loosely with foil.
2. Let rest for 30–45 minutes to allow juices to redistribute.

Step 6: Serve

1. Slice, chop, or pull the pork.
2. Serve with BBQ sauce, slider buns, or sides like coleslaw and baked beans.

How to Serve

• Serve as pulled pork sandwiches with coleslaw.
• Slice and serve as a main course with roasted vegetables or mashed potatoes.
• Use for tacos, sliders, or nachos for a BBQ twist.
• Pair with classic BBQ sides such as baked beans, cornbread, or potato salad.

Additional Recipe Tips

• Foil wrap (Texas crutch): For faster cooking, wrap the pork in foil halfway through to retain moisture.
• Wood selection: Hickory adds a robust flavor, while apple or cherry wood adds a milder, slightly sweet smoke.
• Internal temperature is key: Use a meat thermometer for perfect tenderness.
• Leftovers: Pulled pork can be frozen for later use in tacos, sandwiches, or casseroles.

Variations

• Spicy Dry Rub: Increase cayenne pepper and add smoked chili powder.
• Sweet and Smoky: Add more brown sugar or a honey glaze during the last hour of smoking.
• Oven Version: Roast at 250°F (120°C) in the oven for 6–8 hours if a smoker is unavailable.
• Instant Pot Version: Cook for 90–120 minutes on high pressure, then finish under the broiler for a crispy crust.

Freezing and Storage

• Refrigeration: Store cooled, shredded, or sliced pork in an airtight container for up to 4 days.
• Freezing: Freeze pulled pork in freezer-safe containers for up to 3 months.
• Reheating: Reheat in the oven at 300°F (150°C) or on the stovetop with a splash of water or BBQ sauce to retain moisture.

Special Equipment Needed

• Smoker (or oven for alternative method)
• Meat thermometer
• Aluminum foil for resting
• Sharp knife and cutting board
• Tongs or spatula

Conclusion

Smoked Pork Shoulder with Dry Rub is a BBQ classic that delivers maximum flavor with minimal hands-on time. Tender, juicy, and bursting with smoky, spiced flavor, this dish is perfect for sandwiches, tacos, sliders, or as a main course. With the right technique and a flavorful dry rub, you can achieve restaurant-quality smoked pork at home, making it a must-try for any BBQ enthusiast.

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Smoked Pork Shoulder with Dry Rub

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 8 hrs Total Time 8 hrs 20 mins

Servings: 8 Calories: 450 calories per serving

Description

Smoked Pork Shoulder with Dry Rub is a classic BBQ favorite that delivers tender, juicy, and flavorful meat with a rich, smoky aroma. A carefully balanced dry rub enhances the natural flavors of the pork, while slow smoking infuses it with that iconic smoky taste that makes barbecue legendary.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pork Shoulder:

• 4 lb 4–5 (1.8–2.3 kg)
• 2 tbsp olive oil

For the Dry Rub:

• 2 tbsp brown sugar
• 1 tbsp paprika (smoked paprika preferred)
• 1 tbsp kosher salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper (optional, for heat)
• 1 tsp dried thyme
• 1 tsp dried oregano

For Serving (Optional):

• BBQ sauce
• Slider buns, coleslaw, pickles, or fresh bread

Instructions

1. Step 1: Prepare the Dry Rub : In a small bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, thyme, and oregano.
2. Step 2: Season the Pork Shoulder : Pat the pork shoulder dry with paper towels. Rub 2 tbsp olive oil over the surface of the pork. Generously coat the pork shoulder with the dry rub, pressing it into all sides.
3. Step 3: Preheat the Smoker : Preheat smoker to 225°F (107°C). Use wood chips or chunks such as hickory, applewood, or cherry for a rich smoky flavor.
4. Step 4: Smoke the Pork Shoulder : Place the pork shoulder on the smoker rack, fat side up. Smoke low and slow for 8–10 hours, maintaining a temperature of 225°F. Internal temperature should reach 195–205°F (90–96°C) for perfect tenderness.
5. Step 5: Rest the Pork : Remove pork shoulder from the smoker and tent loosely with foil. Let rest for 30–45 minutes to allow juices to redistribute.
6. Step 6: Serve : Slice, chop, or pull the pork. Serve with BBQ sauce, slider buns, or sides like coleslaw and baked beans.

Keywords: Smoked Pork Shoulder with Dry Rub