Smoked Pork Shoulder
This Smoked Pork Shoulder is perfect to share at a big gathering to serve a crowd. The meat is tender and shreds easily to put on sandwiches and serve along with all your favorite barbecue sides.
TIP:For proteins with a thick fat cap, like pork shoulder, trim off enough fat so that 1/4-inch remains. Then place on the grill fat side up.
Ingredients
- 4 pounds pork shoulder, trimmed, fat removed
- 1/2–1 cup spice seasoning
- kosher salt, as desired
- ground black pepper, as desired
- 7–8 pounds bone-in pork shoulder, trimmed
- 1/2-1 cup spice rub seasoning of choice
- Kosher salt, as desired
- Ground black pepper, as desired
- Fork
- Plastic Wrap
- Tongs
Instructions
Step 1
Liberally season pork on all sides with desired seasoning, salt, and pepper.
Step 2
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the roasting rack on the grill grate (if using) or place the pork directly on the grill, then close the hood.
Step 3
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 4
Turn dial to SMOKER, set temperature to 250°F, and set time to 4 hours. Select START/STOP to begin cooking (preheating is not needed). Depending on the size and shape of the pork shoulder, more time may be needed during the cooking cycle. Use the arrows to the right to add more time.
Step 5
When cooking is complete, turn unit off, leave hood closed, and let pork rest for 45 minutes to 1 hour. Alternatively, remove food from grill, wrap in plastic wrap and let rest for at least 45 minutes to 1 hour. Then shred the pork and toss or serve with sauce of choice.
Step 1
To install the grill grate, position it flat on top of the heating element so it sits in place. Plug thermometer(s) into unit.
Step 2
Liberally season pork on all sides with desired seasoning, salt, and pepper. Place pork onto grill grate, and insert thermometer into thickest part of meat,* then close hood over cord.
Step 3
While holding the smoke box open, use the pellet scoop to pour pellets into the box until filled to the top.
Step 4
Select SMOKER and set temperature to 250F. Select MANUAL and set internal temperature to 203F. Select START to begin cooking. There is no preheat time for the Smoker function. The pellets will go through an ignition cycle (IGN) for 3-6 minutes, then the grill will begin cooking and the timer will begin counting down.
Step 5
When cooking is complete, open hood, remove pork from grill, and let pork rest for 45 minutes to 1 hour. Then shred the pork and toss or serve with sauce of choice.