Snow'S Smoked Pork Shoulder
Juicy, smoky pork shoulder seasoned with a spicy, sweet rub, ideal for gatherings and barbecues, delivering bold flavors and tender meat for hearty meals.
Ingredients
Instructions
- Remove all fat and skin off the shoulder.
- Score 1 inch deep 2 inches apart on both sides of the pork shoulder.
- Mix all ingredients thoroughly to prepare the seasoning paste.
- Add 2 to 4 tablespoons of water to the mixture to make a thick paste.
- Rub the sauce on the meat, ensuring it adheres well.
- Smoke in a water smoker at 225° to 275° for 12 to 16 hours, maintaining water in the smoker at all times.
- Add a few hickory chips mixed with charcoal for added flavor.
Tips & Substitutions
For enhanced flavor, consider adding a splash of apple cider vinegar to the seasoning paste. If you're short on time, you can use store-bought barbecue rub instead of making your own. To achieve a deeper smoky flavor, try mixing in different wood chips like apple or cherry with the hickory. Make sure to monitor the temperature closely for the best results.
Serving Suggestions
Serve the smoked pork shoulder with classic sides like coleslaw or baked beans for a true barbecue feast. It pairs beautifully with Pea Salad Extra(Serves 6 Or More) for a refreshing contrast. Consider offering a few sauces on the side, such as a tangy vinegar-based sauce or a sweet barbecue sauce, to complement the flavors.
Storage & Reheating
Store leftover smoked pork shoulder in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap portions tightly in plastic wrap and then in aluminum foil before freezing. To reheat, place the pork in a covered dish in the oven at 250°F until warmed through, adding a splash of broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Snow'S Smoked Pork Shoulder contains roughly 252 calories, with 3g protein, 59g carbohydrates, and 4g fat. It is an excellent source of vitamin A (48% of the Daily Value), vitamin C (34% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of iron and potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the pork shoulder is done smoking?
The pork shoulder is done when it reaches an internal temperature of 195°F to 205°F, which allows the collagen to break down, making it tender. Use a meat thermometer to check the temperature in the thickest part of the meat. If it pulls apart easily with a fork, it’s ready to enjoy.
Can I use a different cut of pork for this recipe?
Yes, you can use a pork loin or picnic shoulder, but the cooking time and method may vary. Pork shoulder is ideal for smoking due to its higher fat content, which keeps it moist and flavorful. If using a loin, be sure to monitor closely to prevent it from drying out during cooking.
What wood chips are best for smoking pork?
Hickory is a popular choice for smoking pork due to its strong flavor, but you can also use fruit woods like apple or cherry for a milder, sweeter taste. Mixing different types can create a unique flavor profile. Just ensure to soak the chips in water before using them to prevent burning too quickly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).